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Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
Spread half of the sliced cabbage evenly over the bottom of the slow cooker.
Scatter half of the uncooked noodles over the cabbage.
Drizzle with half of the melted butter.
Sprinkle with half of the black pepper.
Repeat with remaining cabbage, remaining noodles, remaining melted butter, and remaining black pepper.
Pour chicken broth evenly around the edges of the slow cooker.
Cover and cook on HIGH for 2 ½–3 hours, or on LOW for 4–5 hours.
Do not lift the lid during the first 2 hours.
Gently toss the cabbage and noodles together once the cabbage has softened and the noodles are tender.
If noodles are not fully tender, cover and cook in 20-minute increments until soft.
Taste and add more black pepper if desired.
Switch slow cooker to WARM.
Serve warm.