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Submitted by: Kathy Evans from Quinter, KS
Originally shared on the web 05/12/2014

3 boneless, skinless chicken breasts
2 10-3/4 oz. cans cream of chicken soup
3 14-oz. cans of chicken broth
1/2 c. margarine, sliced
12-oz. pkg wide egg noodles, uncooked
Optional: mashed potatoes

Combine chicken, soup, broth and margarine in a large slow cooker. Cover and cook on low setting for 8 hours, or on high setting for 4 hours, until chicken is very tender. Shred chicken; stir into mixture in slow cooker along with uncooked noodles. Cover and cook until noodles are tender, about 45 minutes. Serve on dinner plates, ladle over mashed potatoes, or ladle into soup bowls. Makes about 8 servings.