Ingredients:
2 can cream of chicken soup
2 can chicken broth (15 oz each)
1 stick butter or margarine
1 lb chicken breasts (fresh or frozen)
1 packages frozen egg noodles (24 oz) I used Reames.
Directions:
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In crock-pot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crock-pot on low for 6-7 hours.
Take the chicken out and shred. Put back in crock-pot.
Add the frozen noodles and cook for 2 more hours. ( stir every 30 minutes until done.)
ENJOY.
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