Creamy Crockpot Chicken and Noodles

Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the slow cooker. 

Stir in the noodles, cover and cook another hour. I used bagged egg noodles, like "No Yolks".  Or you can use the frozen egg noodles.  If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve! You can serve in bowls, or you can add more noodles and less broth, which made it thicker than the recipe actually called for, so you can them on plates with some veggies. You do your own thing and it will all be good.