Fall Crock Pot – Crock Pot Chicken & Noodles


  • 3 boneless, skinless chicken breasts
  • 2 (12 oz.) pkg frozen egg noodles
  • 2 (10.5 oz) cans cream of chicken soup
  • 1⁄2 cup butter – cut into pieces
  • 1 (32 oz.) can chicken broth,
  • 1 tsp Better Than Bullion, optional for a richer chicken flavor
  • salt & pepper, to taste


  1. Place chicken breasts in the bottom of Crock Pot. Add salt & pepper.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. Whisk the bouillon with the broth and pour over soup.
  5. Place lid on the Crock Pot and turn to low and cook for 6 hours.
  6. Remove chicken and shred into pieces, then add back to pot.
  7. Then add noodles and cook for another 2 hours or until noodles are desired tenderness, stirring a few times.