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.