Marsha's Slow Cooker Creamy Noodle Chicken Corn Chowder

I took a recipe that was called something completely different and turned it into a pretty dang good creamy noodle chicken corn chowder! (Funny how that happens!)

Marsha's Slow Cooker Creamy Noodle Chicken Corn Chowder

Ingredients:

• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can cheddar soup
• 6 cups milk
• 2 (12.5 oz) cans chicken breast, drained
• 1/2 bag frozen sliced carrots
• 1 can corn, drained
• 1 small russet potato, peeled and diced
• salt
• pepper
• garlic salt
• 1/2 pkg dry egg noodles
• 2 handfuls shredded cheese

Directions:

1. Whisk together soups and milk inside your slower cooker pot. 
2. Add chicken, carrots, corn, and potato; stir. 
3. Season with salt and pepper to taste. 
4. Cook on low for 6-8 hours or high 3-4 hours. 
5. Stir in noodles 30 minutes-1 hours before serving. 
6. Right before serving, stir in shredded cheese until melted, then taste-test for flavor and add garlic salt as desired.

Marsha's Notes:
You can change out the veggies for carrots and celery to make more of a creamy chicken noodle instead of a corn chowder.