This is a super easy recipe. I don't do mine in the crock pot but you easily could.
About 40 ounces of Chicken Stock
2 Chicken Breasts
1/2 Tbsp of Salt
1/2 Tbsp of Pepper
A few shakes of Oregano and Basil
4 large carrots, peeled and sliced
3 celery sticks, chopped
1/3 of a bag of Egg Noodles
In my cast iron pot, I add about 40 ounces of Chicken Stock and 2 Chicken Breasts and seasonings. I put the lid on and cook in the oven at 350 for about 30 minutes. I take it out and shred the chicken into large chunks. I then add the vegetables and cook for 20 minutes. I take that out and add the noodles and cook for another 10 minutes.
If you wanted to do it in the crock pot, you basically just follow the same directions but obviously cook each interval for longer. Don't add the veggies in the beginning of you will end up with pure mush. And let's be real, no one likes mushy veggies. Or hard ones so don't put them in too late, either.