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 (I use Reames)
1 bag frozen mixed vegetables (optional)
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours or high for around 4.
Take chicken out and shred.
Put chicken back in; add noodles (and frozen vegetables if using) and cook on low for 1 hour. Stir a few times while cooking.
I served this over mashed potatoes or biscuits or both 🙂