Borrowed from Creatively Domestic via Pinterest.
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
Here is another version of the recipe:
Boil 4 chicken thighs in about 8 cups of water, make sure they are cooked through. Cool, remove skin and bone and shred with forks. Cool, cover and refrigerate. If you need, add water to the broth to make 5 cups. Add cream of chicken soup. Chop the vegetables, I like everything about the same size, celery, carrots, onions, green onions. Add everything to the pot and forget it for the afternoon, do not add the chicken and noodles -will add them the last hour or so.