There’s nothing quite like the comforting aroma of a homemade meal simmering away, especially when it’s Amish Chicken and Noodles. This recipe, a staple in many Midwestern homes, combines tender chicken, savory broth, and thick noodles that soak up all the goodness. It’s perfect for a cozy family dinner after a long day at work. This slow cooker recipe is even more manageable for those busy weekdays when time feels short.
This dish is delightful on its own, but you can pair it with buttery corn on the cob for a true Midwestern meal. A side salad with crisp greens and a light vinaigrette can balance out the richness of the chicken and noodles. And if you’re looking to cozy up even more, a slice of warm crusty bread to mop up the savory broth is always a fantastic addition.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 1.5 pounds |
| Chicken broth | 4 cups |
| Condensed cream of chicken soup | 1 can (10.75 oz) |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt and pepper | To taste |
| Egg noodles | 12 oz |
| Butter | 2 tablespoons |
| Heavy cream | 1/2 cup |
| Frozen peas (optional) | 1 cup |
Directions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour in the chicken broth, ensuring the chicken is almost covered.
- Add the cream of chicken soup, garlic powder, onion powder, and a pinch of salt and pepper.
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the chicken using two forks, directly in the slow cooker.
- Stir in the egg noodles, butter, and heavy cream.
- Cover and cook on high for an additional 30-40 minutes, or until the noodles are al dente.
- Stir in the frozen peas, if using, and let them warm through for about 5 minutes.
- Adjust seasoning with more salt and pepper if needed, then serve warm.