Slow Cooker Amish Chicken Pot Pie Noodles

1. Place chicken breasts in an even layer at the bottom of a 5–6 quart slow cooker.
2. Pour frozen mixed vegetables evenly over the chicken.
3. Whisk cream of chicken soup and chicken broth together until mostly smooth, then pour over the chicken and vegetables. Do not stir.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is very tender.
5. Shred the chicken directly in the slow cooker using two forks and stir to combine.
6. Add egg noodles, pressing them into the liquid. Cover and cook on high for 20–30 minutes, stirring occasionally, until noodles are tender.
7. Adjust consistency with extra broth or water if needed. Season with black pepper and salt to taste before serving.

Nutrition:

Calories: 420kcal