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Crock Pot Chick-N-Noodles: 3-4 skinless boneless chicken breast, 42 oz carton of chicken broth (you could cut it down to 3-14 oz cans if you wanted it less liquidy), 2 cans cream of chicken soup, a few tbsp of butter &1 -16oz bag egg noodles. Put chicken breasts on the bottom of crock, top with soup and broth and dot with butter....cook on low 6-8 hrs. Shred chicken and stir mixture. Add noodles to the crock and cook for another 45 min- 1hr....Serve over Mashed potatoes and season with pepper.
Chicken with Creamy Chive Sauce