Direction

1. Gather all ingredients.
2. Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.
3. Remove and discard bay leaf. Remove chicken, shred using 2 forks.
4. Return shredded chicken to the pot. Stir in egg noodles.
5. Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.