I ran across this crock pot recipe several years ago on
Going Jane via Pinterest. It had been awhile since I had made it and I thought that it would help with getting out of our dinner redundancy. Here's what you'll need to make this awesome Fall comfort meal.
3 - 4 boneless, skinless chicken breasts
2 - 10.75oz cans of Cream of Chicken
1/2 C of butter
42oz chicken broth
24oz of egg noodles
I only used two chicken breasts because they are fairly large breasts. They are also frozen. You can thaw them if you would like, but having them frozen works just as well.
Add the Cream of Chicken. I took the label off the can because my son's preschool participates in the Labels for Education program. On every Campbell's soup can, there's a barcode that is for this program. I always take the label off before opening so I don't forget. That's why there's not label on the can in case you were wondering.
You want to slice the 1/2C of butter or stick of butter.
Add to the crock pot.
Add your chicken broth. I have not been able to find a 42oz container of chicken broth so, I just put it all in there. It's just an extra few oz.
Cover your crock pot and set on low for 8 hours.
An hour before the crock pot turns off, you'll want to take out the chicken breasts. It actually looks like there might have been three breasts in the bag.
Put them on a plate and begin to shred.
This actually wasn't all the shredded chicken. I had put some already back in the crock pot. Once they're all shredded, put back in the crock pot.
Add the egg noodles and cover. You might want to cook for less than the remaining hour so the noodles don't get to mushy.
There you have it! A delicious and simple meal. This would be a great meal to bring if you're going to a potluck.
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