Crock Pot Cheesy Chicken Breasts With Noodles - 8 Ww Pts.

• 2 teaspoons chicken bouillon granules (1 cube or 1 small package)
• 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
• 34 teaspoon poultry seasoning
• 4 ounces Canadian bacon, diced
• 2 carrots, thinly sliced
• 1 celery rib, thinly sliced
• 1 small onion, thinly sliced
• 14 cup water
• 6 (4 ounce) boneless skinless chicken breasts
• 1 (10 1/2 ounce) can low-fat condensed cheddar cheese soup
• 1 tablespoon all-purpose flour
• 2 tablespoons parmesan cheese, grated
• 16 ounces No Yolks egg noodle substitute, cook

1. In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.
2. Layer in a slow cooker, in order.
3. Canadian bacon, carrots, celery and onion.
4. Place chicken in slow cooker.
5. Sprinkle with half of the reserved seasoning mixture.
6. Stir soup and flour together; spoon over top.
7. DO NOT STIR.
8. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clear and vegetables are tender.
9. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish.
10. Arrange chicken on noodles.
11. Stir soup mixture and vegetables until combined.
12. Spoon vegetables and some of the liquid over chicken.
13. Sprinkle with Parmesan cheese.
14. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

chicken bouillon granules, fresh parsley, poultry seasoning, bacon, carrots, celery, onion, water, chicken breasts, lowfat condensed cheddar cheese soup, flour, parmesan cheese, no yolks egg

Taken from www.food.com/recipe/crock-pot-cheesy-chicken-breasts-with-noodles-8-ww-pts-362027 (may not work)