Creamy Chicken Noodle Soup (Crock Pot)

5 cups water


2 10 ounce cans condensed cream of chicken and cream of celery soup

2 cups chopped cooked chicken (about 10 ounces)

1 10 ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
or  cut up some fresh carrots and celery and put those in instead.

1 teaspoon seasoned pepper or garlic-pepper seasoning

1 1/2 cups dried egg noodles

Directions
1. In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender