4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz. cans chicken broth
24 oz. frozen egg noodles
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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