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Ingredients
1 (10 3/4 oz) Can cream of chicken soup
1/4 Cup water
2 Tablespoons lemon juice
2 Teaspoons Dijon mustard
1/2 Teaspoon garlic powder
4 Large carrots, thickly sliced
5 Chicken Thighs, boneless, skinless
4 Cups hot cooked egg noodles, buttered
Garnish
Fresh parsley, chopped
Instructions
Mix soup, water, lemon juice, mustard, garlic and carrots in crockpot. Add chicken and turn to mix and coat. Cover and cook on LOW for 5 to 6 hours or until done. Serve over noodles. Sprinkle with parsley.