Pour condensed cream of chicken soup and these 4 ingredients over chicken breasts into a slow cooker for the cozy kind of dinner everyone asks for aga

Place the raw chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, garlic powder, onion powder, and dried parsley until smooth.

Pour the soup mixture evenly over the chicken breasts in the slow cooker, making sure the chicken is well coated.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is done, use two forks to shred it directly in the slow cooker, stirring it into the creamy sauce.

Add the dry egg noodles to the slow cooker, stirring them into the chicken and sauce so they are mostly submerged. If the mixture seems too thick to coat the noodles, add a splash more chicken broth or water, a few tablespoons at a time.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Taste and adjust seasoning if needed with a pinch of salt and black pepper. Serve hot, spooned into bowls, with extra parsley sprinkled on top if you like.
Variations & Tips