Ingredients
6 Chicken Breasts
2 cans Cream of Chicken soup,
½ stick butter, unsalted
1 can Chicken Broth
24 ounces egg noodles
1 tsp Better than Bouillon Chicken flavor
Salt and pepper to taste
Frozen vegetables, (optional)Instructions
FIRST STEP:
Salt and pepper the Chicken Breasts
Place at the bottom of the crockpot
Spoon the soup over the chicken
Cut the butter into several pieces and place it over the soup
Whisk the broth with the Chicken bouillon
SECOND STEP:
Pour over the Soup
Place the lid on the slow cooker
Turn the Crockpot on low heat Cook for 6 hours
Remove the chicken and shred the chicken pieces
Return to the crock
Add the noodles, (if you choose to add vegetables, add those now too)
THIRD STEP:
Cook for 2 more hours until the noodles are tender
While the noodles are cooking, stir often
You may need to add more broth if the noodles soak it up
Sprinkle with parsley at the end
Season with salt and pepper, if wanted, and serve
Enjoy!
