Crockpot Chicken and Noodles

• 6 whole Chicken Breasts, Skinned, Bone In
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 2 Tablespoons Whole Grain Mustard
• 1 pound Egg Noodles
• Salt And Pepper, to taste

1. Put skinned chicken breasts in crock pot along with the soup and mustard.
2. Cook on low for 6-7 hours.
3. At that point, remove the chicken from the crock pot, debone chicken and shred with two forks.
4. Put back in crock pot while you cook noodles.
5. Taste and add salt and pepper to your liking.
6. Cook egg noodles in pan of boiling salted water according to package instructions.
7. Serve noodles topped with chicken and sauce.

chicken breasts, cream of mushroom soup, grain mustard, egg noodles, salt

Taken from tastykitchen.com/recipes/main-courses/crockpot-chicken-and-noodles/ (may not work)