2 cans cream of chicken soup
2 cans chicken broth (15oz each)
1 stick butter or margarine
1 lb chicken breasts (fresh or frozen)
1 package frozen egg noodles (24 oz) I used Reames.
In the crockpot put the chicken on the bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred it. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)