Crock-Pot Honey Mustard Chicken, Suzy Roberts

You can substitute any of your favorite salad dressings in this recipe.

6 boneless, skinless chicken breasts

1 family-size can cream of chicken soup

½ bottle of your favorite honey mustard salad dressing (my favorite is Paul Newman’s Lighten Up Honey Mustard dressing)

1 bag baby carrots

If freezing see directions below

Otherwise, put all ingredients together in slow cooker. Cook on low 6-8 hours. Break chicken into small pieces. Serve over noodles or rice.

Freezing directions: Place all ingredients in a gallon-size freezer bag and freeze. Include a package of noodles with this meal.




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