Chicken Noodle Stew

What you need:

4 boneless/skinless chicken breats

1 (16oz) can of Chicken Broth

1 (16oz)  can of Cream of Chicken Soup

1 teaspoon paprika

1 teaspoon white pepper

pinch of salt

2 cloves garlic, minced

1 teaspoon onion powder

1 bag of egg noodles

1 medium bag of frozen mixed vegetables, thawed

What to do:

Turn the slow cooker onto low.  Combine everything into a slow cooker, EXCEPT the chicken, noodles and veggies. Mix Well.

Add chicken. Cook on low for 5 hours. 

Once chicken had been cooking for 5 hours, remove chicken and shred it.**

 ** I shredded the cooked chicken using my kitchen aid mixer! Place hot chicken into the bowl of the stand mixer with the paddle attachment. Mix for about 30 seconds. Chicken should be finely shredded**

Return chicken to the slow cooker. (If stew is to thick for your liking, add about 1 cup of water at this point)

Add noodles and veggies and cook for 60 more minutes until noodles are done.