1 (10 3/4 oz )can cream of chicken soup or 98% fat free cream of chicken soup
1/4 cup water
2 tbsp cup lemon juice
1 tsp dijon style mustard (I used regular mustard)
3/4 tsp garlic powder
4 skinless, boneless chicken breast halves (I used 2)
noodles, potatoes, or rice
grated parmesan cheese
1. In slow cooker mix soup, water, lemon juice, mustard and garlic powder. Add chicken and turn to coat. Cover and cook on LOW 4-5 hours or until chicken is done.
2. Serve over rice, noodles, or potatoes. Sprinkle with cheese.
Makes 4 servings
This was so easy to make and I actually really liked it and so did Greg. I liked the lemon flavor. We served ours over rice. 4 stars
We liked it. It made alot of sauce, had extra even when served with mashed potatos. I added extra chicken for leftovers.
Marla B says
I cooked it for my in-laws, and I didn’t taste it. so far no complaints, but I haven’t gotten any feedback from them. my mom in law would have left of the cheese at the end.
We had this tonight, it was good, the only suggestion my husband had was to butterfly the chicken to give it more flavor. I also cooked the carrots with the chicken, and I liked it (it also saved me a step not having to cook them separately)!
I'm a says
Oh, sorry. It is supposed to be 2 tbsp. I’m not sure why I wrote cup.
I want to try this recipe but am unsure of the measurement on the lemon juice. I assume tbsp, not a cup. Is this right? Thanks! I love this blog!