Ingredients:
3 large chicken breasts
4 celery stalk
5 carrots
1 large spring onion
1 package of sliced portabella mushrooms
1 container of chicken broth
2 cups of water
2 cans of cream of chicken or celery soup
salt and pepper to taste
8oz. of cooked Egg Noodles
Directions: Chop up veggies and put on bottom of slow cooker. Season chicken breasts with salt and pepper and place on top of veggies. Pour liquid and cream of chicken soup on top. Cover and set slow cooker to high for 3 hours. After 3 hours, take out chicken and shred. Put chicken back in and let cook for another 1/2 hour. When finished, ladle over cooked egg noodles. Serve with hot, crusty bread!
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