From craft-o-maniac
Ingredients:
4 chopped carrots
4 chopped celery stalks
32 oz. of chicken stock
1 1/2 cans of cream of chicken soup
1 1/2 c. of water
1 c. of milk
salt and pepper
1 1/2 tbsp of onion flake,
1 tbsp. dry basil
1 tsp. of thyme
1 tsp. of celery salt
1 tbsp. garlic salt
6 boneless skinless chicken tenderloins or 4-5 boneless skinless chicken breasts.
Place all the wet ingredients including the cream of chicken and seasonings in the crock pot, whisk them together.
Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs.
During that last 3 hours, add in your veggies.
During the last 1/2 hour to hour, pull out your chicken breasts and shred with two forks and then add the chicken back in.
Boil and cook one bag of egg noodles, rinse, drain, and add to the soup during the last 20-30 minutes of slow cooking.