Chicken and carrots simmer in the slow cooker in a creamy sauce spiked with lemon juice, garlic and mustard.

Prep: 5 min - Cook: 8 hr

2 cans (10 3/4 oz. each) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. Dijon mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced
8 boneless chicken breast halves
8 cups hot cooked egg noodles
Chopped fresh parsley


MIX soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat.

COVER and cook on LOW 7 to 8 hrs.* or until done.

SERVE over noodles. Sprinkle with parsley.

Makes 8 servings

*Or on HIGH 4 to 5 hrs

This recipe created by Campbell's.