boneless skinless chicken breasts (I used frozen)
cans cream of chicken soup
stick of butter
15 oz cans chicken broth
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.