Yummy Chicken and Noodles

Ingredients

• 6 small or 4 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 cans cream of chicken soup
• 1 stick (1/2) cup butter, cut into pieces
• 1 teaspoon Better Than Bouillon chicken-flavored paste
• 1 (32 ounce) container chicken broth
• 1 (24 ounce) package frozen egg noodles
• Mixed vegetables (optional)
• Chopped parsley (optional)

Instructions

1. Salt and pepper chicken breasts and place in the bottom of slow cooker. Spoon soup over the chicken.
2. Place pats of butter evenly over the soup.
3. Whisk the bouillon with the broth and pour over soup.
4. Place lid on slow cooker and cook on LOW for 6 hours.
5. Remove chicken and tear into pieces. Add back to slow cooker.
6. Add noodles and veggies (if using). Replace lid, and cook for another 2 hours or until noodles are the desired tenderness. You may want to add more broth to thin out at the end of cooking, as the noodles thicken the broth.
7. Sprinkle with parsley and mix in, if using, at the end of cooking.
8. Stir in more salt and pepper if needed.