2 cans (10¾ ounces each) cream of chicken soup (regular or reduced fat)½ cup water¼ cup lemon juice1 tablespoon Dijon mustard1½ teaspoons garlic powder8 large carrots, thickly sliced8 skinless, boneless chicken breasts4 cups medium egg noodles, cooked and drainedChopped fresh parsley Stir soup, water, lemon juice, mustard, garlic powder and carrots in 3½-quart slow cooker. Add chicken and turn to coat.Cover and cook on low 7 to 8 hours (or on high 4 to 5 hours) or until chicken is cooked through. Serve with noodles. Sprinkle with parsley.Makes 8 servings.