Place butter atop chicken breasts, together with 3 ingredients, into slow cooker for a comforting meal that’s the one everyone asks for

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Family-style bowl of chicken and noodles with green beans and rolls
Family-style bowl of chicken and noodles with green beans and rolls

If you’re feeding a crowd, set the slow cooker on warm, keep a pot of cooked noodles nearby, and let everyone scoop chicken and broth over their own noodles for an easy, help-yourself family meal.

Slow Cooker Amish Chicken and Noodles

Servings: 6

Ingredients
2 1/2 pounds boneless, skinless chicken breasts
1 (10.5-ounce) can cream of chicken soup
1 (1-ounce) packet dry ranch seasoning mix
1 cup low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, cut into thick slices
12 ounces wide egg noodles, cooked according to package directions, for serving
Salt and black pepper, to taste (optional, for serving)
Directions
Place the raw chicken breasts in a single layer on the bottom of a 5- to 6-quart slow cooker.
In a small bowl, whisk together the cream of chicken soup, dry ranch seasoning mix, and chicken broth until mostly smooth. Pour this mixture evenly over the chicken breasts.
Creamy sauce being poured over chicken in a slow cooker
Creamy sauce being poured over chicken in a slow cooker
Lay the slices of butter directly on top of the chicken breasts and sauce, spacing them out so they melt over the meat as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it right in the slow cooker, stirring it into the creamy sauce. Taste and add a little salt and black pepper if needed.
Tender shredded chicken in creamy sauce inside the slow cooker
Tender shredded chicken in creamy sauce inside the slow cooker
While the chicken finishes cooking or just before serving, cook the egg noodles according to the package directions. Drain well, then toss with a small pat of butter if you’d like.
To serve, spoon a generous amount of shredded Amish-style chicken and sauce over a bed of warm egg noodles in each bowl. Serve immediately while hot and comforting.
Variations & Tips

For picky eaters, you can use cream of mushroom or cream of celery soup instead of cream of chicken if that’s what they prefer, or mix half and half for a milder flavor.

If your family likes extra sauce, add an additional 1/2 to 1 cup of chicken broth and a second can of cream soup so there’s plenty to soak into the noodles. To sneak in some veggies, stir in 1 to 2 cups of frozen peas and carrots or corn during the last 30 minutes of cooking.

Chicken and noodles with peas and carrots stirred into the sauce
Chicken and noodles with peas and carrots stirred into the sauce

If you’d rather not use dry ranch seasoning, swap it for 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried parsley with a pinch of dried dill. For a richer, creamier finish, stir in 1/4 to 1/2 cup of sour cream or plain Greek yogurt right after shredding the chicken.

You can also skip the separate pot of noodles and stir cooked egg noodles directly into the slow cooker just before serving for a true one-pot feel—just know they’ll soak up more of the sauce. Leftovers reheat well with a splash of broth or milk to loosen the sauce, making them perfect for next-day lunches.

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