6 skinless, boneless chicken breasts
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained
Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.
In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.
Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.
To serve place chicken over the noodles and drizzle the cooking sauce over all.