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

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

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

*You can change out the veggies for carrots and celery to make more of a creamy chicken noodle instead of a corn chowder.