1 10.5 ounce can cream of mushroom soup
2 cans water (I use the empty soup can)
6 - 8 skinless, boneless chicken thighs
1 pound mixed frozen vegetables (1 bag or any combination of frozen vegetables)
1/2 cup fresh or frozen chopped onion or 2 tablespoon minced dried onions, to taste
1 teaspoon garlic powder or garlic granules, to taste
1 tablespoon fines herbes or seasonings, to taste
1 can milk (I use the empty soup can)
6 - 8 oz dry egg noodles
Worcestershire sauce, about 1 tablespoon
In the morning place soup, water, chicken, vegetables, onions, garlic, and seasonings in your slow cooker. Cover and cook on low for 6 - 8 hours.
1/2 hour before serving, break up the chicken into chunks, add the milk, egg noodles, and Worcestershire sauce. Cover and cook on for 1/2 hour.
Serves 6 - 8
Not a NESTLÉ®-tested recipe.