Slow Cooker - Creamy Chicken Noodle Soup

Pre/Total Time: 15 m/6h15m
Servings: 8

1/8 pot: 252 calories

INGREDIENTS

  • 1 (10.75 ounce) can cream of mushroom soup

  • 5 cups milk

  • 3 boneless, skinless chicken breasts (cooked and shredded)

  • 9 ounces frozen mixed vegetables

  • 1 teaspoon seasoned salt

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups egg noodle

DIRECTIONS

Whisk together soups and milk in your slow cooker.

  • Stir in chicken, frozen vegetables and seasoned salt.

  • Add in salt and pepper.

  • Cover and cook on low for 6 hours or high for 3 hours.

  • Stir in uncooked egg noodles the last 30 minutes of cooking time.

Slow Cooker, Supper, LunchMary May