This is the second crock pot recipe I've made in a six month period. The first was chili, and on Friday night I tried my hand at chicken. Really easy, very tender, lots of flavor and Thomas-approved! We put this on a bed of rice (tends to be our favorite) and I ground black pepper on top instead of cheese.
Campbell's Lemon Chicken (Fix it Quick: Favorite Brand Name, 2004)
2 cans (10-3/4 ounces each) CAMPBELL'S Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup cup water
1/4 cup lemon juice
2 teaspoons Dijon-style mustard
1-1/2 teaspoons garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breasts halves (about 2 pounds)
8 cups hot cooked egg noodles
Grated Parmesan cheese
Combine the first six ingredients in a slow cooker then add the chicken. Stir to cover chicken with the soup mixture. Cook on low for 7-8 hours or until chicken is done. Excellent with egg noodles or rice and sprinkle with cheese or top with salt and pepper. Yield 8
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