Creamy Chicken and Noodles

I'm a big fan of classic dishes, especially now that I have moved away from home.  I love cooking things like this on Sundays...

Creamy Chicken and Noodles
-3-4 boneless chicken breasts
-2 cans of cream of chicken soup
-1/2 cup of butter in slices
-42 oz. of chicken broth

Put all of these items in your slow cooker for 8 hours.  Remove chicken at this time and shred (or dice) and return to the cooker.

-One bag of egg noodles (I prefer the medium size, but you can do whatever makes you happy)

Put the noodles in the cooker for another hour or so and dinner is served!  Adjust the times and amount of broth for how your family likes their noodles - soupy, mushy, firm, or casserole like.

Kitchen of Reality Tips:
- I have never actually made this in a slow cooker.  I think this is perfect for when you forget to take the chicken out of the freezer.
- I put the frozen chicken (literally like in a block) in the broth and soup and poach it for about 20-25 minutes.
- Then I take it out and dice it.  I put it and the noodles back in the pot and let it go for about 8 minutes until it is the consistency I like.  I add more broth at this point if it needs it.
- I use way less butter, if any.
- This is great frozen and reheated, especially if you put it in a casserole dish with a little Parmesan and breadcrumbs on top.