Add in the cream of chicken and spices.
Add the pats of butter to the top, and pour in the chicken broth.
Cook over low heat for 5-6 hours, or high heat for 3-4 hours.
Remove the chicken from the pot and shred with two forks.
Return the shredded chicken back to the slow cooker along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender.
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