Here's a great weeknight set it and forget it crockpot recipe for chicken ( I like to make it on the weekends when I golf all day and don't want to cook). It's a variation of the old campbells soup chicken recipe that everyone has made at least once in their life. Even though the recipe uses white meat, the chicken stays very moist. The secret ingredient is of course, the lemon juice, which brightens the sauce. I've made this recipe before by coating the chicken in egg and flour, frying it for a couple of minutes, and then putting in crockpot- much more fattening that way.....
2 Cans fat free condensed cream of chicken soup
1/2 Cup water
1/4 Cup lemon juice (fresh or bottled)
2 tsp dijon mustard
1 1/2 tsp garlic powder
1 small bag of baby carrots
6-8 boneless skinless chicken breasts
Mix first five ingredients in slow cooker. Add carrots and chicken mix to coat.
Cover and cook on low for 7-8 hours.
If you want to thicken the sauce, add a little cornstarch mixed in water 1/2 hour before serving.
Serve over rice or noodles.
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