1 ½ to 2 pounds boneless skinless chicken breasts

2 cans (10.5 ounces each) cream of chicken soup

¼ teaspoon seasoning salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon Italian seasoning

4 tablespoons butter, cut into small pieces

4 ½ cups chicken broth

8 ounces dried egg noodles

Freshly chopped parsley for garnish (optional)

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Place chicken breasts in the bottom of the slow cooker.
In a bowl, mix cream of chicken soup, seasoning salt, black pepper, garlic powder, onion powder, and Italian seasoning until smooth.
Pour the soup mixture over the chicken. Add butter pieces on top.
Pour chicken broth evenly over everything.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender.
Remove chicken, shred with forks, and return to the slow cooker.
Add dried egg noodles, stir into the broth, cover, and cook on high for 20-30 minutes until noodles are tender.
Stir gently, garnish with parsley if desired, and serve warm.

Substitute chicken thighs for juicier meat.

Add vegetables (carrots, celery, peas) during the last hour for extra nutrition.

Use gluten-free noodles to make the dish gluten-free.

Substitute half-and-half or milk for some broth for a lighter version.

Add cayenne or smoked paprika for mild heat.

Store leftovers in the fridge up to 3 days; do not freeze.

Reheat gently with a splash of broth or water to loosen sauce.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 6-7 hours on low or 3-4 hours on high, plus 20-30 minutes for noodles
Category: Main Course, Dinner
Method: Slow Cooking, Simmering, Shredding
Cuisine: American Comfort Food
Diet: Gluten Free