 | | Directions | - Place the chicken breasts in the slow cooker; then add the soups and stock.
- Cover the crock pot and turn the heat setting to low. Cook 8 hours.
- Boil 1 bag of egg noodles according to the package directions.
- While the noodles are boiling, shred the chicken with a fork. It often works best to use two forks to shred the chicken directly in the crock pot.
- Drain the cooked noodles, add to the slow cooker, and gently stir. Cover the crock pot and continue to heat on low for another 15 minutes before serving.
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Prep Time: 10 minutes
Cook Time: 6 or more hours
Container: 6-quart slow cooker
Servings: 8
|  | | Ingredients | | - | | 2 pounds boneless, skinless chicken breasts |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of celery soup |
| - | | 1 cup chicken stock |
| - | | 1 package egg noodles (16 oz. bag) |
| - | | salt and pepper, to taste |
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