Step 1

Place the chicken in the bottom of a 5-6-quart slow cooker.

Step 2

Evenly top the chicken with the cream of chicken soup.

Step 3

Sprinkle the salt, the pepper, the poultry seasoning, the garlic powder, and the onion powder evenly on top of the soup mixture.

Step 4

Add the butter slices on top of the mixture.

Step 5

Pour the chicken broth over the mixture.

Step 6

Cover and cook on low heat until the chicken is completely cooked through, about 5-6 hours (or on high heat for about 3-4 hours).

Step 7

Remove the chicken from the pot and shred it into chunks using two forks. Keep all of the liquid in the slow cooker.

Step 8

Add the shredded chicken back to the pot.

Step 9

Add the dry egg noodles and stir.

Step 10

Cover and continue cooking until the noodles are tender, about 30-45 minutes.

Step 11

Serve topped with the parsley.