"Dijon mustard brings a tangy flavor and golden color to the creamy sauce for these slow-cooked chicken breasts served on hot egg noodles." — Campbell's Kitchen
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2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 teaspoons
carrots, thickly sliced
skinless, boneless chicken breast halves
hot cooked egg noodles
Chopped fresh parsley
A very good and simple base recipe. Made as directed the first time and then did some adjustments. First I seasoned the chicken and lightly coated it with corn starch. then very lightly browned the chicken before adding to the crock pot. This helps to thicken the sauce while it cooks without that sometimes raw taste of corn starch or flour that gets added later. I also stirred in 1 cup frozen whole kernel corn, 1 clove minced fresh garlic, 2 tbsp whole capers. 30 minutes before serving I added 1/2 cup frozen green peas and 1/2 cup diced green pepper for crunch. the third time I made this I added 1/2 cup sour cream for a more luxuriant feel. The additions made this a complete meal and got raves from family and friends.
this was alright. after tasting it when it was done i tried to fancy it up a little because it was kind of thin and bland. i added cornstarch and water to thicken it up, and a little sour cream for richness... but it still needed "something" i think it's a good base recipe, so I'll try it again, but I'll definitely be messing around with it next time - I just like to make a recipe the first time as written. :) i liked the dijon in it a lot.
not bad, not bad at all: the sauce was delicious, if a bit thin, but it lacked a richness of flavour (not sure how to remedy that)...nice and tart, tho, and the chicken was amazingly tender...i added some salt (very little) and pepper (a good amount), and only used 4 breasts (just cooking for me and the hubby) so we ended up with tons of sauce---nice on leftover noodles!! it was a hit at our house, so i'll make this again!
I cut the recipe in half so I got 2 meals out of it. When the "planned overs" were reheated, I added abut 1/2 cup lite sour cream. YUMMO! As it was though, it was delicious. We'll definitely make it again. I've had surgery and was looking for something simple my husband could fix in the crock pot and this was perfect. HE'LL do it again too! Maureen
Suggestion: I've made this basic recipe before (without the carrots) but not in a crock pot. It turns out better if you bake in the oven, uncovered, at 400 for 30 min. Reduce the amount of water, pour the sauce over the chicken. Sprinkle with parm cheese and panko (crispy bread crumbs) and bake. The sauce doesn't thin out as much this way and has a better flavor and consistency. Don't overcook the chicken and it will be very tender. Serve with wilted spinach or other veggies on the side. Very good over rice too, it absorbs the sauce a little better than noodles.
I thought this was an excellent recipe. I made it using chicken tenders because that was what I had on hand. I also added some fresh minced garlic. About 10 min. before we were going to eat, I added some cold water with cornstarch to the crock pot and that thickened the sauce up nicely. We will be having this again!
I'm a newbie to the crock pot thing. This receipe took 15 minutes to prepare and taste great. My picky preteen thought it was so good too, which was an added bonus. I did add a little Adobo, pepper and fresh chopped garlic. Definately something I would eat again!
This recipe is very similar to one that I make. However, I place the chicken breast in my slow cooker, "dump" one can of cream of mushroom soup and one bottle of Paul Newman Honey Dijon salad dressing on top, cook on low for 3 - 4 hours. It couldn't be any easier. Also, I have found that using a meat thermometer is the best indicator for cooking time when using a slow cooker.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Golden Chicken with Noodles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
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