Slow Cooker Amish Chicken and Noodles
This cozy and satisfying dish is classic comfort food made simple. With tender chicken, hearty egg noodles, and flavorful broth, this one-pot slow cooker meal is easy to prepare and perfect for chilly evenings or family dinners. Minimal prep, maximum flavor.
Ingredients
For the Dish:
Ingredient Amount
Boneless, skinless chicken breasts or thighs 1 ½ lbs
Wide egg noodles (or homemade) 8 oz
Chicken broth (low-sodium preferred) 4 cups
Medium onion, diced 1
Carrots, sliced 3
Celery stalks, sliced 3
Garlic, minced 3 cloves
Dried thyme 1 teaspoon
Dried parsley 1 teaspoon
Ground black pepper ½ teaspoon
Smoked paprika (optional) ½ teaspoon
Salt To taste
Frozen peas or green beans (optional) 1 cup
For Serving:
Ingredient Amount
Chopped fresh parsley For garnish
Grated Parmesan cheese (optional) For garnish
Instructions
1. Prepare Ingredients:
Season the chicken lightly with salt and pepper. Add it to your slow cooker along with the diced onion, sliced carrots and celery, minced garlic, chicken broth, thyme, parsley, black pepper, and smoked paprika if using. Give everything a gentle stir to mix.
2. Slow Cook the Chicken:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken becomes tender and easy to shred.
3. Shred the Chicken:
Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine.
4. Add Noodles and Vegetables:
In the final 20–30 minutes of cook time, stir in the egg noodles and any optional vegetables like peas or green beans. Cover again and cook until the noodles are fully softened.
5. Final Seasoning & Serve:
Taste the broth and adjust seasoning as needed with more salt, pepper, or herbs. Spoon into bowls and top with fresh parsley and optional Parmesan cheese. Serve hot and enjoy.
Helpful Tips
Creamy Option: Want a richer dish? Stir in a splash of heavy cream or a spoonful of sour cream in the last 10 minutes of cooking.
Serving Ideas: This comforting meal pairs well with crusty bread or a fresh green salad.
Storage: Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 3 months in a sealed container.
ADVERTISEMENT
