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Ingredients
- 1-24 oz 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
- mixed vegetables-optional
- chicken bullion to taste-optional-1 t of better than bullion chicken flavored
- paste
- 6 small boneless skinless chicken breasts
Preparation
Step 1
Salt and 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.
whisk the bullion with the broth and pour over soup
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and shred. Add back to pot.
Now add noodles and veggies. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours.
May add more broth to thin out, if desired.