 | | Directions |
- 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.
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Prep Time: 15 minutes
Cook Time: 8 hours
Container: 4 to 6 quart slow cooker
|  | | Ingredients | | - | | 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 |
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