Ingredients:

• 3 boneless chicken breasts

• 6 carrots, sliced

• 6 stalks celery, sliced

• 1 medium onion, diced

• 4 cups chicken stock

• 2 cups chicken broth

• 3 cloves minced garlic

• 1½ teaspoon crushed red pepper (optional)

• 2 Tablespoons chopped parsley

• Pepper to taste

• 6 oz. (½ bag) egg noodles  (I used the dumpling size)
   
  

Preparation:

1. Add carrots, celery, onions, garlic, pepper, crushed red pepper, parsley to slow cooker. Place chicken breasts over veggies.

2. Pour chicken stock and broth over chicken breasts in slow cooker.

3. Cook on low for 6-7 hours. Remove chicken, shred with fork and return to slow cooker.

4. In a large pot, prepare noodles according to directions.  Add to slow cooker and cook on low for an additional 30 minutes.