- Place the chicken in the bottom of the crock, spread soup over the top, add dabs of butter evenly over the soup, and pour the broth over the top.
- Cover and cook on low for 6 hours.
- Remove the chicken and shred into pieces; then add back into the crock.
- Add the noodles and cook on low for another 2 hours; stir a few times while noodles are cooking.
|Prep Time: 15 minutes|
Cook Time: 8 hours
Container: 4 to 6 quart slow cooker
|-||4 boneless and skinless chicken breasts (add 6 if they are smaller breasts)|
|-||2 cans cream of chicken soup |
|-||1/2 cup butter |
|-||2 cans chicken broth - 15 oz. cans|
|-||24 ounces frozen egg noodles|