2 cans cream of chicken soup, undiluted
4 cans (10.5 oz each) chicken broth
1 stick butter, cut up
1/2 tsp garlic powder
14 tsp freshly ground black pepper
1/4 tsp dried parsley flakes
1 pkg (24-oz) frozen noodles
In your slow cooker or crockpot combine the chicken, soup, broth, butter, garlic powder, pepper, and parsley. Stir to combine well. Place lid on cooker and cook on low for 8 hours. Remove chicken and shred; return to cooker. Stir in the frozen noodles, replace cover and cook for another hour until noodles are cooked through.
Note: This is a file photo.