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In your crock pot, mix together a can of cream of chicken and a can of cream of celery.
Season with some Kinders buttery poultry blend, some black pepper and some herbs de Provence or Italian seasoning.
Then add in 3 cups of chicken broth and mix that up really well.
Stir in a bag of frozen mixed vegetables.
Season 1 pound of boneless skinless chicken breasts or thighs with a garlic and herb blend and put them in the crock pot.
Cook on high for 3 to 4 hours or on low for 4 to 6 hours.
When the chicken is done, take it out and chop or shred it.
Add the egg noodles in for the last hour and a half, or cook them on the stovetop and then stir them in.
Let the mixture sit for about 10 minutes to thicken up.