Skip to content Ingredients
- 2 cans Cream of Chicken soup
- 2, 15-oz. cans chicken broth
- 1 tsp. black pepper
- 2 bay leaves (remove before serving)
- 1/2 tsp. ground thyme
- 1 T. minced onion
- 1 stick of butter
- 1 pound chicken breasts (frozen or fresh)
- 1, 24-oz. package Reames® frozen egg noodles
Instructions
- Put chicken in the bottom of crock pot.
- Pour chicken broth and soup over the chicken breasts.
- Add spices; top with stick of butter.
- Set the crock pot on low for 6 or 7 hours.
- Once the chicken is done, remove the bay leaves.
- Then remove the chicken breasts and shred them.
- Place shredded chicken back into the crock pot.
- Add in the frozen noodles and continue cooking for two more hours, stirring every 30 minutes until noodles are done.