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

4 boneless skinless chicken breasts (I used frozen) 2 can s 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.