Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans Pacific Naturals organic cream of chicken soup
1 stick of butter
2 15 oz cans Pacific Naturals chicken broth
24 oz. frozen egg noodles (for gluten free, we used Sam Mills lasagna noodles, cooked the noodles ahead of time and then froze them)
Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
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