Recipe provided by Jennifer Newell of Newell Day Care Home
3 to 4 boneless skinless chicken breasts
2- 10 3/4 oz. cans cream of chicken soup
1/2 c. butter, sliced (optional- good without butter added)
4- 10 1/2 oz. cans chicken broth
24-oz. pkg. frozen egg noodles
Combine chicken breast, cream of chicken soup, butter, and chicken broth in a slow cooker.
Cover and cook on the low setting for 8 hours.
One hour before serving, remove chicken, shred and return to slow cooker.
Stir in frozen egg noodles; cover and cook on the low setting for one hour.
Serves 4 to 6.