6 chicken breasts, skinned
1 can creamy chicken mushroom soup
2 (4 oz.) cans mushrooms
1 can chicken broth, or 2 bouillon cubes with 1 c. water
1 lb. egg noodles
Sprinkle of chives
Sprinkle of parsley
Salt and pepper to taste
Sour cream

Crock pot should be on medium heat to start. Put skinned chicken breasts in crock pot. Sprinkle with salt and pepper. Cover.

In small saucepan, simmer the soup, broth and mushrooms, bringing to a slow boil. Put the ingredients from saucepan onto chicken. Turn crock pot down to low. Cook for 6-7 hours.

Bone chicken. Put back in crock pot while you cook noodles. Cook egg noodles in pan of boiling salted water until tender. Butter and serve with chicken and sauce. Put sour cream on top. Serves 6.