Slow Cooker Creamy Chicken Noodle Soup - cooking recipe

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups chicken, cooked and chopped
9 ounces frozen mixed vegetables (cut green beans, corn, diced carrots, peas)
1 teaspoon seasoned pepper or 1 teaspoon garlic pepper seasoning
1 1/2 cups egg noodles, dried

Preparation

In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
Stir or whisk till smooth.
Stir in chicken, vegetables, and seasoned pepper.
Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
If using low-heat setting, turn to high-heat setting.
Stir in noodles.
Cover and cook for 20 to 30 minutes more or until noodles are just tender.