1- 24 oz frozen egg noodles
2 cans cream of chicken soup
1 stick of butter cut into pieces
1- 32 oz chicken broth
6 small boneless chicken breasts or 4 large chicken breasts
salt and pepper and parsley if desired
Salt and pepper chicken, place in bottom of crock pot.
Spoon over soup.
Cut butter into several parts and place over soup.
Pour chicken broth next.
Place lid on the pot and turn to low.
Cook 6 Hours.
Remove chicken and cut apart. Add chicken back to crock pot and add noodles.
Cook 2 more hours or until noodles are tender.
*You can add more broth to thin out.