1 can low fat cream of chicken soup
1/2 cup water
1/4 cup lemon juice
s & p to taste
1 1/2 tsp dijon mustard
2 cloves garlic-minced
4 boneless skinless chicken breasts
4 medium carrots-peeled and diced
1 med onion-diced
2 stalks celery-diced
1 tbsp dried chopped parsley
4 cups hot cooked noodles or pasta
1. Pour soup, water, juice, s&p, parsley, mustard, and garlic into a prepared slow cooker. Stir well. Add chicken-turn to coat. Add veggies and carefully stir.
2. Cover and cook on low 7-8 hours or until chicken is cooked through. Serve on the bed of hot cooked noodles or pasta.
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