SLOW COOKER CHICKEN AND NOODLES

SLOW COOKER CHICKEN AND NOODLES 1 to 3 boneless skinless chicken breasts, totaling 2 pounds 2 cans (10.5 ounces) cream of mushroom condensed soup 2 teaspoons dried parsley 1/2 teaspoon seasoned salt 1/4 teaspoon chicken bouillon 1/4 teaspoon garlic powder 1/2 stick unsalted butter, sliced into pats 3 1/2 cups chicken broth 8 ounces egg noodles, uncooked 8 ounces mushrooms, sliced Place the chicken breasts in the bowl of a slow cooker. Add sliced mushrooms. Pour the soup over the top and sprinkle on the parsley, salt, bouillon and garlic powder. Distribute the butter over the spices. Pour in the chicken broth. Cook on low for 6 hours. Remove the chicken and shred using two forks. Return the shredded chicken to the slow cooker and add the uncooked egg noodles. Stir to cover the egg noodles with liquid. Cook on low for 30 minutes to 1 hour, just until the noodles are cooked and have reached your preferred taste.