Spray slow cooker insert with cooking spray.
Place chicken, frozen carrots and peas, dill, salt and pepper into the insert. Stir to mix.
In a mixing bowl, mix soup, milk and butter together with a fork until blended. Pour on top of the chicken mixture.
Cook on high for 4 hours or on low for 6 to 7 hours. An hour before serving, add frozen noodles with just enough hot water to cover the noodles. Stir, cover and warm until noodles are cooked. Serve with bread or crackers. Makes 6 to 8 servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.