Crockpot Chicken and Noodles

justapinch.com

Rosie Wong

1 pkg frozen egg noodles, 24 ounce

2 can cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery

1 stick (½) cup butter - cut into pieces

1 can chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.

mixed vegetables, optional; I didn't use this time

1 tsp Better Than Bullion, optional; I add for a richer chicken flavor

6 sm boneless, skinless chicken breasts or 4 large

salt & pepper, to taste; can add some parsley too if desired

Directions at justapinch.com

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