Ingredients:
- 1 package (24 ounces) frozen egg noodles
- 2 cans (14.7 ounces each) cream of chicken soup (or 1 can each of chicken and cream of celery soup)
- 1/2 cup (1 stick) butter, cut into pieces
- 1 carton (32 ounces) chicken broth (extra may be needed)
- Optional: mixed vegetables
- Optional: chicken bouillon, about 1 teaspoon of chicken-flavored paste
- 6 small boneless, skinless chicken breasts or 4 large ones
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper, then place them at the bottom of the slow cooker.
- Spoon the cream of chicken soup over the chicken, followed by distributing the butter pieces evenly over the soup.
- Optional: Whisk the chicken bouillon with the chicken broth and pour it over the soup.
- Cover the slow cooker with the lid and set it to low heat. Let it cook for 6 hours.
- After 6 hours, remove the chicken from the slow cooker and shred it into pieces. Return the chicken to the pot.
- Add the frozen egg noodles (and mixed vegetables if using) to the slow cooker. Cook for an additional 2 hours or until the noodles reach the desired tenderness, stirring occasionally.
- If the broth is too thick, add more chicken broth to reach the desired consistency.
- Optional: Garnish with parsley and mix it in.
- Adjust the seasoning with salt and pepper if needed, then serve. Enjoy this comforting meal!