Step 1: Place the boneless, skinless chicken breasts at the bottom of your crockpot, arranging them in a single layer for even cooking.

Step 2: Spoon the cream of chicken soup over the chicken. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder. Distribute sliced butter on top.

Step 3: Pour the chicken broth over the ingredients until the chicken is just covered. Secure the lid tightly.

Step 4: Cook on low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender.

Step 5: Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot.

Step 6: Stir in the uncooked egg noodles, cover, and cook on high for an additional 30 to 45 minutes.

Step 7: Stir everything after the noodles are soft, taste and adjust seasoning, then serve hot.