I swear, if my family had a motto, it’d be “Is there any more?” — and nine times out of ten, they’re talking about this Amish Chicken and Noodles. Try our Oven-Baked 3-Ingredient Chicken Continental Royale next.
This is the kind of meal you make on a day when your to-do list is longer than your patience. You know those days — work emails pinging, the dog tracking mud through the kitchen, and you still have to figure out what’s for supper. This is it, friend. This is what’s for supper.
Why You’ll Love This Recipe
-
No babysitting the stove. Throw it in the slow cooker and walk away.
-
It tastes like a warm Sunday afternoon. Even if it’s Wednesday and you’re tired.
-
Kids eat it without complaint. Enough said.
-
Leftovers reheat like a dream. And sometimes taste even better the next day.
-
It’s plain old comfort food. Nothing fancy, just good.
What You’ll Need
Here’s what I pull out when I make this — and yes, I measure about half of it by eyeball some days: If you like this, you'll love our Oven Baked 3-Ingredient Chicken Florentine Casserole.
-
1.5 pounds boneless, skinless chicken breasts (or thighs — thighs stay extra tender)
-
4 cups chicken broth (I usually grab a box of low-sodium)
-
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 (the wide kind — Reames frozen are my secret weapon when I have them)
-
2 tablespoons butter
-
1/2 cup heavy cream (or whatever’s left in your fridge — half-and-half works too)
-
1 cup frozen peas (optional, but they add a little color — plus I feel like I tried)
Little tip: If you’ve got homemade broth in the freezer, this is where you shine. It really does make it taste like Grandma’s. For another easy option, see our Poppy Seed Chicken.
More easy dinners you might like
Directions (Or: How I Actually Do It)
-
Chicken first.
Toss your chicken breasts in the slow cooker. Pour in the broth — enough to almost cover the chicken. Scoop in the cream of chicken soup, sprinkle over the garlic powder, onion powder, and a pinch of salt and pepper. Swirl it around with a spoon just so nothing’s clumped. -
Walk away.
Put the lid on and cook on low for about 6–7 hours, or high for 3–4 if you’re racing the clock. You’ll know it’s ready when you poke the chicken and it just falls apart with zero resistance. -
Shred it right in there.
Grab two forks and shred that chicken straight in the slow cooker. No need to make extra dishes. -
Noodles, butter, cream — the good stuff.
Stir in the egg noodles, drop in the butter (just trust me), and pour in the cream. Give it all a gentle stir so the noodles are mostly submerged. Pop the lid back on and cook on high for another 30–40 minutes. Check a noodle — they should be soft but not mushy. -
Peas at the end.
Stir in the frozen peas if you like them — they just need a few minutes to warm through. Taste it — I always add another pinch of salt here, and a little black pepper.
How We Eat It
Around here, this is supper all by itself half the time — but if I’m feeling generous, I’ll throw a few things on the table:
-
Buttery rolls. Store-bought or frozen dough rolls work just fine — nobody’s judging.
-
Steamed green beans or corn on the cob. Good old standbys.
-
A quick salad. Just greens, cucumber, a sprinkle of cheese, and whatever dressing I remember to pull from the fridge.
-
Pickles. Amish grandma trick — salty and tangy to balance all that creamy broth.
Leftovers: Because You’ll Want Them
-
Fridge: Pop it in a container — it’ll keep for about 3 days.
-
Reheat: A quick zap in the microwave or warm it gently on the stove. If it looks a little thick, splash in some extra broth or milk.
-
Freezer: I’ll be honest — I don’t freeze this one. The noodles get weird. But if you must, do it — just expect them to be softer when you thaw it out.
A Few Twists (If You’re Feeling Fancy)
-
Toss in some diced carrots or celery at the start — makes it feel more like chicken pot pie filling.
-
Swap half the broth for whole milk if you want it extra creamy.
-
Add a sprinkle of dried thyme or parsley — your kitchen will smell amazing.
-
Feeling nostalgic? Make your own noodles. Or don’t — we’re all busy.
Before You Go…
If you make this, promise me you’ll take a second to breathe when you lift that slow cooker lid. That first waft of warm, buttery steam — that’s the moment. That’s the whole reason we cook like this. You might also like our Chicken Spaghetti.
If you try it, tell me how it goes. Did you tweak it? Did you feed a crowd? Did someone ask for seconds before you even sat down? Leave a comment, send a picture, or just drop a quick note — I love hearing your stories as much as I love sharing mine. Try our Slow Cooker Queso Chicken Tacos next.
Here’s to warm meals, full bellies, and slow cookers that make life just a little easier. Be good to yourself — you deserve it. If you like this, you'll love our Mom Dumps Stuffing Mix Over Chicken and Lets the Oven Do the Work — So Good.
Slow Cooker Amish Chicken and Noodles
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans cream of chicken soup 10.5 oz each
- 4 cups chicken broth low sodium preferred
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper or to taste
- 12 oz frozen egg noodles such as Reames brand
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper over the chicken.
- Cover and cook on low for 5-6 hours, or until chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Add frozen egg noodles and stir. Cover and cook on high for 1 more hour, or until noodles are tender.
- Stir gently before serving. Serve hot with fresh parsley if desired.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
