Crock Pot Alpine Chicken

* 2 tsp. chicken bouillon granules
* 1 Tbl. chopped fresh parsley
* 3/4 tsp. poultry seasoning
* 1/3 c. Canadian bacon, diced
* 2 carrots, thinly sliced
* 1 celery rib, thinly sliced
* 1 small onion, thinly sliced
* 1/4 c. water
* 1 (3 lb.) broiler-fryer chicken, cut up
* 1 Tbl. flour
* 1 (16 oz.) package wide egg noodles, cooked & drained
* 2 Tbl. sliced pimientos
* 2 Tbl. grated parmesan cheese
* 1 (10 1/2 oz.) can cheddar cheese soup

In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3-3 1/2 hrs. or on low for 6-8 hrs. or until chicken is tender and juices from chicken run clear when pierced with a fork & vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles.
Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.