4 boneless, skinless Chicken Breasts

¾ tsp Salt

½ tsp Pepper

½ tsp Poultry Seasoning

1 ½ tsp Garlic Powder

2 cans cream of Chicken Soup

½ cup sliced Unsalted Butter

2 tsp Better Than Bouillon® Chicken Flavor

4 cups Low Sodium Chicken Broth

24 oz Reames Homestyle Egg Noodles (frozen)

2 cups Frozen Mixed Vegetables (optional)

Place the chicken breasts in the slow cooker. Sprinkle with salt, pepper, poultry seasoning, and garlic powder.

Spread the cream of chicken soup over the top of the chicken, then add sliced butter over the spread soup.

Mix the Better Than Bouillon® Chicken Flavor in the chicken broth till it dissolves, then pour the mix over the butter layer in the crockpot.

Cover the crockpot and then cook on low setting for about 6 hours or until the chicken is done and can be easily shredded. Remove the chicken from the crockpot using a pair of tongs and set it aside.

Add the noodles and frozen mixed vegetables to the soup mixture in the crockpot and stir well.

Cover the crockpot and cook the needles on high setting for another 1-2 hours, stirring halfway through. Meanwhile, shred the chicken using forks and then cover the shredded chicken so that it does not dry out.

Once the noodles are done, add the shredded chicken to the crockpot and mix well. Add some water to lighten if the noodles seem too thick.

Serve hot