Chicken and Noodle Crockpot

By McLean

Ingredients

• 24 oz. package frozen egg noodles
• 2 cans cream of chicken soup
• 1 stick butter, cut into pieces
• 1 32 oz. chicken broth (may want extra to thin out if too thick)
• mixed vegetables (optional)
• 1 teaspoon Better than Bouillon paste for richer flavor
• 5 small boneless, skinless chicken breasts
• salt and pepper to taste

Preparation

Step 1

Salt and pepper chicken breasts and place in bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. Whisk bouillon with broth and pour over soup.

Cook on low or 6 hours. Remove chicken and tear into pieces. Add back to pot.

Add noodles and vegetables (if using). Cook for additional 2 hours and stir a few times. May need to thin out at this time with additional broth.