Ingredients:

1 24-ounce package frozen egg noodles

2 14.7 oz cans cream of chicken soup

1 stick (1/2) cup butter cut into pieces

1 32 oz chicken broth may want extra to thin out, if too thick

mixed vegetables

chicken bouillon

flavored paste for a richer chicken flavor

6 small boneless, skinless chicken breasts or 4 larges

salt & pepper to taste can add some parsley too if desire

Directions:

1. Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.

2. Place lid on pot and turn to low. Cook for 6 hours. Remove chicken and tear into pieces. Add back to pot.

3. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Sprinkle with parsley and mix in, if using at the end of cooking.

4. Salt & pepper if needed and Serve.

Bon Appetit!