|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|
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Suggestion: Serve over mashed potatoes, with a side of green beans.