Ingredients

• 4 boneless, skinless chicken breasts
  
• ¾ teaspoon salt
  
• ½ teaspoon black pepper
  
• ½ teaspoon poultry seasoning
  
• 1 ½ teaspoons garlic powder
  
• Two 10.5-oz cans cream of chicken soup
  
• ½ cup unsalted butter, sliced
  
• 2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)
  
• 4 cups low-sodium chicken broth
  
• 24 oz Reames® frozen homestyle egg noodles or 8 oz dry wide egg noodles
  
• 2 cups frozen mixed vegetables (optional)

Instructions

1. Arrange the chicken breasts in the bottom of your slow cooker. Season them with the salt, pepper, poultry seasoning, and garlic powder.
2. Spread the cream of chicken soup evenly over the seasoned chicken.
3. Lay the butter slices across the top.
4. In a separate bowl, stir the bouillon into the chicken broth until it dissolves, then pour the mixture over everything in the slow cooker.
5. Cover and cook on Low for 4–6 hours, or until the chicken is fully cooked and soft enough to shred.
6. Transfer the cooked chicken to a plate and keep it covered while you continue.
7. Add the noodles (and the frozen vegetables, if you're including them) to the slow cooker. Stir well, replace the lid, and cook on High for 1–2 more hours, giving it a stir halfway through.
8. If you’re using dry egg noodles, add them during the last 12–15 minutes of cooking, or cook them separately on the stovetop and stir them in just before serving.
9. Shred the chicken using two forks and keep it covered so it stays moist.
10. Once the noodles are tender, return the shredded chicken to the slow cooker and mix everything together. If the mixture seems thicker than you prefer, splash in a little hot water or broth.
11. Serve warm.

• The exact timing depends on how thick the chicken breasts are.
  
• Noodle type also affects the final cooking time.

• Chop them small and add them at the beginning with the chicken.
  
• Sautéing them in butter first will help them soften faster.