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Remove any damaged outer leaves from the cabbage. Cut it into quarters, remove the core, and chop the leaves into bite-sized pieces.
Place the chopped cabbage into the slow cooker. Pour the chicken broth over the cabbage and scatter the butter pieces on top.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cabbage becomes very tender.
About 15 minutes before serving, cook the egg noodles in salted boiling water according to package instructions. Drain well.
Add the cooked noodles to the crockpot and gently toss with the cabbage mixture so the noodles absorb the buttery broth.
Taste and add salt and pepper if needed. Serve warm.