Ingredients:

• 1 package (24 oz) frozen egg noodles
• 2 cans (10.5 oz each) cream of chicken soup (or 1 can of chicken and 1 can of cream of celery)
• 1 stick (½ cup) butter, cut into pieces
• 1 can (32 oz) chicken broth (add extra if needed to thin the broth)
• Mixed vegetables (optional, not used in this version)
• 1 tsp Better Than Bouillon (optional, adds a richer chicken flavor)
• 6 small boneless, skinless chicken breasts (or 4 large)
• Salt and pepper, to taste
• Fresh parsley (optional)  

Instructions:

1. Season the Chicken:
   • Salt and pepper the chicken breasts and place them in the bottom of the Crock Pot.
2. Add Soup:
   • Spoon the cream of chicken soup over the chicken.
3. Add Butter:
   • Cut the butter into small pieces and evenly place them on top of the soup.
4. Prepare Broth:
   • In a separate bowl, whisk together the chicken broth and Better Than Bouillon (if using).
5. Add Broth to Crock Pot:
   • Pour the prepared broth mixture over the soup in the Crock Pot.
6. Cook the Chicken:
   • Cover the Crock Pot with the lid and cook on low for 6 hours, allowing the chicken to become tender and flavorful.
7. Shred the Chicken:
   • After 6 hours, remove the chicken from the Crock Pot and shred it using two forks.
8. Return Chicken to Crock Pot:
   • Add the shredded chicken back into the pot.
9. Add Noodles:
   • Stir in the frozen egg noodles. If using vegetables, add them now.
   • Cook for an additional 2 hours or until the noodles reach your desired tenderness. Stir occasionally.
10. Adjust Consistency (Optional):
    • If the broth becomes too thick during the cooking process, feel free to add more chicken broth to achieve your preferred consistency.
11. Season and Serve: 
    • Once the noodles are cooked, sprinkle with parsley (if desired) and adjust the seasoning with additional salt and pepper if needed.
    • Serve and enjoy!

Nutrition