Slow Cooker Amish Chicken and Noodles
Ingredients:
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2–3 boneless, skinless chicken breasts (or thighs for richer flavor)
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup (optional, or use two chicken)
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4 cups chicken broth
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1 packet (1 oz) dry ranch seasoning mix (or 1 tsp garlic + 1 tsp onion powder)
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Salt and pepper to taste
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1/2 teaspoon dried thyme (optional)
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12 oz Amish-style egg noodles (frozen or dried — see note below)
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2 tablespoons butter (for extra richness)
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Fresh parsley, for garnish (optional)
Instructions:
1. Assemble in Slow Cooker:
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Place chicken in the bottom of the slow cooker.
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Pour in the soups, chicken broth, ranch seasoning, thyme (if using), and a few cracks of pepper. Stir slightly to combine (it’s okay if lumpy).
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Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and tender.
2. Shred the Chicken:
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Remove the chicken, shred it with two forks, and return it to the slow cooker.
3. Add Noodles:
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Add the egg noodles and stir to coat. Add a bit more broth or water if it looks too thick.
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Cover and cook for 30–40 minutes on high, or until the noodles are tender. Stir occasionally to prevent sticking.
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Add butter during the last 10 minutes for a silky finish.
4. Serve:
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Stir well and serve warm, optionally garnished with parsley.
Notes:
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Amish Egg Noodles: Use frozen Reames-style noodles for the most authentic texture. If using dried noodles, check doneness after 20–30 minutes.
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Make it Creamier: Stir in 1/2 cup sour cream or a splash of heavy cream at the end.
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Veggie Option: Add peas, carrots, or corn during the last hour of cooking.