Slow Cooker Amish Chicken Gravy Noodles
Servings: 6
Ingredients
2 pounds boneless skinless chicken thighs (or breasts)
2 (10.5-ounce) cans condensed cream of chicken soup
2 cups low-sodium chicken broth
1 (1-ounce) packet chicken gravy mix (or poultry gravy mix)
12 ounces wide egg noodles, uncooked
1 teaspoon dried parsley (optional, for color and flavor)
1/2 teaspoon black pepper (optional, to taste)
Salt, only if needed at the end (the soups and gravy mix are already salty)
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin swipe of oil to help keep the gravy from sticking.
Ingredients gathered for Amish chicken gravy noodles
Ingredients gathered for Amish chicken gravy noodles
Lay the boneless, skinless chicken thighs (or breasts) in an even layer on the bottom of the slow cooker. It’s fine if they overlap a bit.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and the packet of chicken gravy mix until mostly smooth. Stir in the dried parsley and black pepper, if using. This mixture will look thin now but will thicken into a rich, glossy gravy as it cooks.
Pour the soup and gravy mixture evenly over the chicken, making sure all of the pieces are covered. Do not add the egg noodles yet.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Cooking on LOW gives the best texture and deeper flavor.
Creamy gravy mixture being poured over chicken in slow cooker
Creamy gravy mixture being poured over chicken in slow cooker
Once the chicken is tender, use two forks to shred it directly in the slow cooker. Stir well so the shredded chicken is coated and the gravy looks smooth and golden. Taste a spoonful of gravy and only add a pinch of salt if needed—most of the seasoning comes from the soup and gravy mix.
Turn the slow cooker to HIGH if it isn’t already. Stir in the uncooked wide egg noodles, pressing them down gently into the gravy so they’re mostly submerged. The mixture will look thick; that’s what you want so the noodles soak up the flavor.
Cover and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are tender but not mushy. If the gravy seems too thick as the noodles cook, you can splash in a little extra warm chicken broth or hot water, a few tablespoons at a time, until it loosens to a creamy, spoonable consistency.
Shredded chicken and noodles stirred into golden gravy
Shredded chicken and noodles stirred into golden gravy
Once the noodles are cooked through and the gravy is thick and clings to every strand, turn the slow cooker to WARM. Give everything a final stir so the shredded chicken, noodles, and golden gravy are evenly mixed.
Serve hot straight from the slow cooker, making sure each serving gets plenty of chicken and a good ladle of that rich homestyle gravy. Sprinkle with a bit more parsley and black pepper if you like, and enjoy while it’s piping hot.
