Crockpot Creamy Chicken Noodle Soup

3 chicken breasts, cooked and cubed

5 cups chicken broth/stock

2 tablespoons butter

1 cup chopped onions

1 cup chopped carrots

1 cup chopped celery

1 can corn, drained

2 cans cream of chicken soup

1/4 cup evaporated milk

8 oz homestyle dry egg noodles

salt and pepper to taste

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers