2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.
In crockpot, place chicken on bottom. Pour the chicken broth and soup on top. Then, garnish it with the stick of butter. Put the crockpot on low for 6-7 hours.
Take out the chicken and shred it. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done).