Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 stick (½ cup) unsalted butter
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups low-sodium chicken broth
- 12 ounces wide egg noodles (dry)
- No seasoning is added early—this keeps the dish mild and traditionally Amish-style.
Step-by-Step Instructions
Step 1: Add Chicken to Slow Cooker
Place the raw chicken breasts in an even layer on the bottom of a 6-quart slow cooker. Spreading them evenly helps them cook uniformly.
Step 2: Add Cream of Chicken Soup
Pour both cans of condensed cream of chicken soup over the chicken. Use the back of a spoon to gently spread the soup so most of the chicken is covered.
Step 3: Pour in Chicken Broth
Slowly pour the chicken broth around and over the soup-covered chicken. This helps thin the sauce as it cooks and prevents scorching.
Step 4: Add the Butter
Unwrap the stick of butter and place it whole directly on top of the chicken and soup mixture, right in the center. As it melts, it creates the rich, signature Amish-style sauce.
Step 5: Slow Cook Until Tender
Cover with the lid and cook:
- LOW: 5–6 hours
- HIGH: 2½–3 hours
The chicken is ready when it is very tender and shreds easily with a fork.
Step 6: Shred the Chicken
About 30 minutes before serving, remove the chicken breasts to a cutting board. Shred them into bite-sized pieces using two forks.
Step 7: Return Chicken to the Sauce
Add the shredded chicken back into the slow cooker and stir well so it’s evenly coated in the creamy, buttery sauce.
Step 8: Add the Egg Noodles
Stir the dry egg noodles directly into the slow cooker, pushing them down so they are mostly submerged.
- If needed, add extra broth or water ¼ cup at a time until the noodles are covered.
Step 9: Cook the Noodles
Cover again and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Step 10: Final Taste & Serve
Give everything a final stir. Taste and adjust with a pinch of salt and black pepper if needed.
Let the dish rest for 5 minutes to thicken slightly, then serve warm.
Variations & Helpful Tips
- Extra Creamy: Stir in ½ cup sour cream or a splash of heavy cream when returning the shredded chicken.
- Vegetable Boost: Add 1–2 cups frozen peas and carrots during the last 10 minutes.
- Different Flavor: Swap one can of cream of chicken soup for cream of mushroom.
- Dark Meat Option: Boneless, skinless chicken thighs stay extra juicy and work beautifully.
- Stretch for a Crowd: Add up to 4 extra ounces of noodles plus more broth; watch closely to avoid overcooking.
- Make Ahead: Cook chicken and sauce, cool, and refrigerate. Reheat and add noodles just before serving.
What to Serve with Amish Chicken & Noodles
- Buttered dinner rolls or biscuits
- Simple green salad
- Steamed green beans
- Amish-style coleslaw
- Applesauce or pickled beets
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze without noodles for best texture (up to 2 months)
- Reheat: Gently warm on the stovetop or in the slow cooker with a splash of broth
Final Thoughts
This Slow Cooker 5-Ingredient Amish Chicken & Noodles recipe is pure comfort in a bowl. Creamy, mild, and deeply satisfying, it’s the kind of meal that brings everyone to the table—and keeps them coming back for seconds.