This is the kind of slow cooker supper I lean on when the day has gotten away from me and I still want something that tastes like it came from my mother’s old farmhouse kitchen. It’s a simple, 5-ingredient nod to Amish chicken pot pie and those tender, buttery noodles we all grew up with here in the Midwest.
You just lay raw chicken breasts in the slow cooker, dump a bag of frozen mixed vegetables right over the top, add three pantry ingredients, and let it putter away while you go about your day. By suppertime, the chicken is fall-apart tender, the vegetables are cozy and soft, and the noodles soak up a rich, creamy broth that tastes like it took all afternoon on the stove, even though you barely lifted a finger.
Serve this Amish-style chicken pot pie noodle dish in wide, shallow bowls so the broth and vegetables can nestle around the noodles. It’s plenty hearty on its own, but it pairs especially well with a simple side salad dressed with vinegar and oil, or a dish of applesauce like we always had on the table when I was growing up. Warm dinner rolls or a slice of soft white bread with butter make a nice extra for sopping up the broth. A glass of cold milk or iced tea fits right in with this kind of homespun, stick-to-your-ribs meal.
Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 (12–16 ounce) bag frozen mixed vegetables (peas, carrots, corn, and green beans)
2 (10.5 ounce) cans condensed cream of chicken soup
3 cups low-sodium chicken broth
12 ounces extra-wide egg noodles
Directions
Place the raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.
Open the bag of frozen mixed vegetables and dump the frozen vegetables evenly over the chicken breasts, just as they are, no need to thaw.
In a medium bowl or large measuring cup, whisk together the condensed cream of chicken soup and the chicken broth until fairly smooth. This mixture is your simple, three-ingredient base when combined with the chicken and vegetables already in the slow cooker.
Pour the soup-and-broth mixture over the chicken and vegetables in the slow cooker, making sure everything is mostly covered. Do not stir; just let the liquid seep down around the chicken.
Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
When the chicken is done, use two forks to shred it right in the slow cooker, stirring gently so the chicken, vegetables, and creamy broth are well combined.
Add the egg noodles directly to the slow cooker, stirring them into the hot mixture so they are mostly submerged in the broth.
Cover again and cook on HIGH for 20–30 minutes, stirring once or twice, until the noodles are tender but not mushy. If the mixture seems too thick for your liking, you can stir in a splash or two of extra chicken broth or hot water.
Taste and adjust seasoning if desired with a little salt and black pepper, then ladle into bowls and serve warm while the noodles are still silky and the broth is nice and creamy.
Variations & Tips
If you’d like it creamier and richer, stir in 1/2 cup of sour cream or a splash of heavy cream right before serving. For a more pronounced Amish-style flavor, add a teaspoon of dried parsley and a pinch of poultry seasoning to the soup-and-broth mixture before pouring it over the chicken.
You can swap the frozen mixed vegetables for a bag that includes lima beans or diced potatoes if that’s what you have in the freezer; just keep the overall amount about the same. If you prefer a thicker, almost casserole-like dish, reduce the chicken broth by 1/2 to 1 cup and let the noodles cook a few minutes longer to soak up more liquid.
For a slightly lighter version, use one can of cream of chicken soup and add an extra cup of broth, knowing the finished dish will be more brothy than creamy. This recipe also works nicely with boneless, skinless chicken thighs instead of breasts; they stay very moist and shred beautifully. Leftovers reheat well with a splash of broth or water to loosen the noodles, and you can even freeze portions in airtight containers for quick, comforting meals down the road.