4 10 1/2 oz. cans of chicken broth, (low sodium if desired or low fat)
24 oz. package egg noodles.
Directions
In a skillet, (nonstick) quickly golden brown each side of chicken breasts. Then including chicken, combine first 4 ingredients in a Slow Cooker. Mix well! Cover and cook on low setting for 8 hours, or high for 4-5 hours. One hour before serving, remove Chicken, Cut into chunk size pieces. and return to Slow Cooker. Stir in Egg noodles. Cover and cook on low setting for one hour. Serves 4-6.
This is a favorite of all my little Grandchildren, It is definitely a kid friendly meal! :)
Hi, I made this the other night and my family liked it very well. I used cream of mushroom instead of cream of chicken soup because that was what I had on hand. Next time, I think I will saute some onion and garlic with the chicken to add a little extra flavor, Thanks for the recipe!
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