Ingredients:
4 Chicken Breasts (boneless/skinless)
¾ tsp. Salt
½ tsp. Pepper
½ tsp. Poultry Seasoning
1 ½ tsp. Garlic Powder
2 cans Cream of Chicken Soup
½ cup Unsalted Butter, cut into slices
2 tsp. Better Than Bouillon® Chicken Flavor
4 cups Low Sodium Chicken Broth
24 oz Reames® Homestyle Egg Noodles, frozen
2 cups Frozen Mixed Vegetables, optional
Directions:
-In a slow cooker, place the chicken breasts. Season with salt, pepper, poultry seasoning, and garlic powder, if desired. Then pour the soup over the chicken and spread it out evenly.
-On top of the soup layer, place the sliced butter. To dissolve the bouillon, combine it with the chicken broth. Then pour over the layers of chicken and soup.
-Allow to cook on low for 5-6 hours, or until chicken is done and easily shredded, with the lid on the crock. Using tongs, transfer the chicken to a plate. Remove from the heat.
-Toss the noodles into the soup (and frozen veggies, if using). Stir everything together thoroughly. Replace the top and simmer for another 1-2 hours on high, stirring halfway through the cooking period.
-Add the Egg Noodles about 12-15 minutes before serving if using. Put the lid back on and stir them in. Meanwhile, shred the chicken with two forks. Then cover it to prevent it from drying out.
-When the noodles are done, toss in the shredded chicken and stir thoroughly. Simply add more water or broth if the chicken and noodles are too thick for your preference. Then serve immediately.