4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 15 oz. cans chicken broth
24 oz. frozen egg noodles
Directions:
Cook chicken, soup, butter, and broth in crockpot on low for 6-7 hours.
Remove chicken and shred.
Place chicken back in crockpot, add noodles and cook on low for 2 hours.
Stir a few times while cooking.
Serve over mashed potatoes or as desired.
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