Crockpot Chicken and Noodles

It's no secret Oklahoma has some moody weather. Will Rogers once said, "If you don't like the weather in Oklahoma, wait a minute and it'll change."  That's the truth.  It's the end of November and we've still had some 80 and 90 degree days.  Which is great if you're a golfer like my husband.  Not so great when you want to make cozy, hearty comfort food for dinner.  Yesterday Mr. Devilish Dish had a golf tournament and sadly for him it was cold and drizzly all day.  I texted him and asked if it was cancelled or delayed by rain and he answered, "No, we are playing in it."  My reply was, "Hang in there, supper will warm you up."  This is one of my favorite go-to recipes for the Crockpot.  Not only is it just a few ingredients, it's so good.  And so easy for this hectic time of year.  It's literally 5 ingredients, but it tastes like Cracker Barrel and your grandma cooked all day.

So warm and hearty

This will fill you up.

5 ingredients, one pot. 

Perfect for a chilly day.
The ideal comfort food.

Crockpot Chicken & Noodles

1 pound boneless, skinless chicken breasts
2 (15 ounce) cans chicken broth
2 (10 ounce) cans Cream of Chicken Soup
1 stick unsalted butter
1 package frozen egg noodles (I use Reames)

Place the chicken breasts in the Crockpot.  Season with salt and pepper.  Add the chicken broth, cream of chicken soup and butter.  Cook approximately 4 hours, or until chicken is done.  (I do this on low, but slow cookers vary.)  Remove chicken and shred.  Return shredded chicken to crock and add the frozen noodles.  Cook two hours more.  It will thicken up nicely when the noodles are done cooking. 

Prep Time:  Approximately 5 minutes          Cook Time:  Approximately 6 hours