Combine in a crockpot cream of chicken soup, water, sour cream, minced garlic, cheese and salt and pepper.
Add chicken into sauce mixture, make certain to cover chicken with sauce.
Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4 ½ hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
Add the vegetables on top of sauce and then add salt, pepper, and onion powder to taste to the vegetables.
Before you are ready to serve, prepare egg noodle according to directions on bag.
Stir sauce in crock pot prior to serving.
Serve over egg noodles.
Use white or dark meat for this crockpot chicken recipe.
This recipe is oven-friendly; bake at 400°, covered for 30 minutes.
Adding veggies at the end will make this less mushy!
Use either cream of mushroom or cream of chicken soup for this recipe.
Consider substituting Lipton onion soup mix for the raw onion.
To reduce the carbs in this recipe, omit the carrots.