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.
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.
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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