Slow Cooker 5-Ingredient Amish Chicken & Noodles
Ingredients
2 lbs (900 g) boneless, skinless chicken breasts
2 cans (10.5 oz/300 g each) condensed cream of chicken soup
2 cups (480 ml) low-sodium chicken broth
1 package (12 oz/340 g) frozen Amish-style egg noodles
2 tablespoons butter
Optional: Salt and black pepper to taste, chopped fresh parsley for garnish.
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Pour the cream of chicken soup and chicken broth over the chicken. Stir gently to combine.
Cover and cook:
Low: 6–7 hours
High: 3–4 hours
Remove the cooked chicken and shred it with two forks.
Return the shredded chicken to the slow cooker and stir in the butter.
Add the frozen Amish egg noodles, stirring to coat them in the sauce.
Cover and cook on High for an additional 30–45 minutes, stirring once or twice, until the noodles are tender.
Taste and season with salt and pepper if needed. Garnish with parsley if desired.
Serving Suggestions
Serve with:
Mashed potatoes
Steamed green beans
Buttered corn
A side salad
Warm dinner rolls or biscuits
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of chicken broth if the noodles have absorbed too much liquid.
