| | Directions | - Dissolve the bouillon cubes in some water.
- Add the bouillon mixture, cream of chicken soup, and the chicken breasts to a slow cooker.
- Pour in enough water to cover all; then cook on the low heat setting for 8 to 10 hours.
- When the chicken breasts are done, remove them from the crock pot and set aside.
- Pour the liquid from the slow cooker into a large cooking pot. Add enough water to cook the noodles (according to package directions).
- Shred chicken breasts and add to the cooked noodles.
- This can be served over rice, mashed potatoes, or biscuits if desired.
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Cook Time: 6 or more hours
Container: slow cooker and a large cooking pot
|  | | Ingredients | | - | | 2 chicken bouillon cubes |
| - | | water |
| - | | 2 cans cream of chicken soup (10 3/4-ounce can) |
| - | | 2 boneless, skinless chicken breasts |
| - | | 1 package frozen egg noodles |
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