3-4 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
salt and pepper (to taste)
2 cups chicken broth
1 (12 ounce) bag of uncooked egg noodles
Salt & pepper chicken breasts, and brown in skillet. Place in crockpot.
Cover chicken with both cans of soup.
Cook on high for 4 to 6 hours,or until cooked through and tender.
Meanwhile,boil noodles according to package directions.
Shred chicken,return to slow-cooker.
Add chicken broth and cooked noodles,mix well.