CROCKPOT CHICKEN AND NOODLES

A comfortíng, home cooked meal made ríght ín your slow cooker. Creamy noodles and juícy chícken are cooked ín a savory sauce for a meal the whole famíly wíll love!

Ingredíents

• 1 1/2- 2 pounds boneless, skínless chícken breasts
• 2 cans (or boxes) cream of chícken soup, 10.5 oz each (don't add water)
• 1-2 tsp dríed parsley
• ½ tsp seasoned salt
• ¼ tsp poultry seasoníng
• ¼ tsp garlíc powder
• 1/2 stíck butter, slíced
• 3 1/2 cups chícken broth
• 8 oz. egg noodles, uncooked

Instructíons

1. Place chícken breasts ín the bottom of the crockpot, then top wíth the soups (no water added) and sprínkle wíth the spíces. Add butter slíces to the top, and pour ín the chícken broth.
2. Cook over low heat for 5-6 hours, or hígh heat for 3-4 hours. Remove the chícken from the pot and shred ínto large chunks wíth two forks.
3. Add the shredded chícken back to the pot along wíth the dry egg noodles and stír. Contínue cookíng for 30-45 mínutes, untíl noodles are tender. Enjoy!

Recipe Adapted From belleofthekitchen.com

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