TACO SEASONING

1 TBL chili powder

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp crushed red pepper flake or 1/8 tsp cayenne

1/2 tsp dried oregano

1 tsp paprika

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1 TBL flour

Use 2 TBL per 1 pound of meat

This batch makes about 3.5 TBL

CROCKPOT CHICKEN AND NOODLES

4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter (I will try 1/2 stick next time.  It was very rich)
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.