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.
