I love this recipe for a lot of reasons, but mostly because it doesn’t ask much of me. No standing over a stove, no fuss—just simple ingredients coming together in the slow cooker while I go about my day. It tastes like Sunday dinner but takes almost no effort. The leftovers are even better, and my family always goes back for seconds. This is real comfort food, the kind that sticks with me—in the best way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
4 cups chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
12 oz egg noodles (I like to use wide frozen ones like Reames when I can find them)
2 tablespoons butter
1/2 cup heavy cream (or half-and-half if that’s what I have on hand)
1 cup frozen peas (optional, but I add them for color and a bit of balance)
Directions
I place the chicken in the bottom of the slow cooker and pour the broth over it.
I add the cream of chicken soup, garlic powder, onion powder, and a good pinch of salt and pepper. I give it a quick swirl to blend.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fall-apart tender.
Once it’s ready, I shred the chicken right in the slow cooker using two forks.
I stir in the egg noodles, butter, and cream. I make sure the noodles are mostly covered by the broth.
I cook on high for 30–40 minutes, or until the noodles are tender but not mushy.
Just before serving, I stir in the frozen peas and adjust the seasoning if needed.
Servings and timing
Yield: About 6 servings Prep Time: 10 minutes Cook Time: 6–7 hours on low (or 3–4 hours on high + 30–40 minutes for noodles) Total Time: About 7 hours (hands-off)
Variations
I sometimes add diced carrots or celery at the start for more veggies and a chicken pot pie feel.
Swapping half the broth for milk makes it extra creamy.
A pinch of dried thyme or parsley adds a nice herby touch.
If I have homemade broth on hand, I use it—it makes the dish taste like it simmered all day on the stove.
When I’m feeling extra nostalgic, I’ll use homemade noodles (but most days, I’m reaching for the frozen bag).
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 3 days. Reheating: I reheat it on the stove or in the microwave. If it thickens up, I add a splash of broth or milk to loosen it. Freezer: I usually don’t freeze this one—noodles get a little soft after thawing—but if I do, I go in knowing it’s more about the flavor than the texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I actually prefer thighs when I want extra juicy, tender chicken. They work perfectly in this recipe.
What kind of egg noodles should I use?
I like to use frozen wide egg noodles like Reames, but dried wide egg noodles work too—just keep an eye on them so they don’t overcook.
Can I make this without cream?
Yes, I’ve made it with just broth and soup, and it’s still delicious. The cream just adds a little richness at the end.
Can I add vegetables?
Absolutely. I add peas at the end, and sometimes I throw in carrots or celery with the chicken at the start for a heartier dish.
How do I keep the noodles from getting mushy?
I stir them in at the end and cook just until tender—about 30–40 minutes on high. I avoid stirring too often, and I don’t let them sit too long before serving.
Conclusion
Slow Cooker Amish Chicken and Noodles is the kind of meal I come back to again and again. It’s hearty, simple, and comforting in the best way—like something my grandma would have served on a chilly evening. It doesn’t ask much of me, and yet it delivers a bowl full of warmth every time. When life gets hectic, this is the dish I count on to bring everyone to the table and make everything feel a little more okay.
12 oz wide egg noodles (Reames frozen preferred, or dry if needed)
2 tbsp butter
½ cup heavy cream (or half-and-half)
1 cup frozen peas (optional)
Instructions
Prep the Chicken:
Place chicken in a slow cooker. Add broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
Slow Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
Shred Chicken:
Shred the chicken directly in the slow cooker using two forks.
Add Noodles & Cream:
Stir in egg noodles, butter, and heavy cream. Ensure noodles are mostly submerged. Cover and cook on high for 30–40 minutes, or until noodles are tender.
Add Peas (Optional):
Stir in frozen peas and cook for an additional 5 minutes to warm through. Adjust seasoning to taste.
Serve:
Serve warm with rolls, green beans, or a simple salad. Enjoy!
Notes
Use thighs for extra tenderness.
Stir gently once noodles are added to prevent breaking.
For extra flavor, toss in diced carrots or celery at the start.
Reames frozen noodles give the most authentic texture, but dried will work in a pinch.
Leftovers thicken in the fridge — just add broth or milk when reheating.
