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Creamy Chicken & Noodles
4 boneless, skinless chicken breasts
2 cans (10 3/4 oz each) cream of chicken soup
1/2 cup butter, sliced (that's one whole stick)
4 cans (10 1/2 oz each) chicken broth (by the way, it's cheaper to buy the bulk can which is about 49 oz total and just not use it all)
32 oz frozen egg noodles (or a little more, little less....)
Combine the chicken, soup, butter, and broth in your slow cooker. Cook on low 8 hours. Take the chicken out and shred it (this hardly took any time; it fell right apart). Return shredded chicken to slow cooker. An hour before serving time, stir in frozen noodles. Cook on low for an hour. Sometimes I also sneak in a tbsp hot sauce (our little secret) for some extra flavor.
The original recipe says 'serves 4-6' but I think it serves a lot more. So far, I've gotten 8-9 servings out of it and there's still more leftovers in my fridge.