If you like a little freshness, add a crisp lettuce salad with a tangy dressing on the side.
Slow Cooker Amish Chicken and Noodles
2 pounds boneless, skinless chicken breasts
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
12 ounces wide egg noodles (dried)
Place the raw chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, garlic powder, onion powder, and dried parsley until smooth.
Pour the soup mixture evenly over the chicken breasts in the slow cooker, making sure the chicken is well coated.
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 done, use two forks to shred it directly in the slow cooker, stirring it into the creamy sauce.
Add the dry egg noodles to the slow cooker, stirring them into the chicken and sauce so they are mostly submerged. If the mixture seems too thick to coat the noodles, add a splash more chicken broth or water, a few tablespoons at a time.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Taste and adjust seasoning if needed with a pinch of salt and black pepper. Serve hot, spooned into bowls, with extra parsley sprinkled on top if you like.
For a richer flavor, stir 2 tablespoons of butter into the hot chicken and noodles just before serving. If you prefer dark meat, you can use boneless, skinless chicken thighs in place of the breasts; they hold up beautifully to long, slow cooking.
To stretch the meal for a crowd the way church ladies do at potlucks, serve the chicken and noodles over mashed potatoes or thick slices of bread. For extra vegetables, add 1 to 2 cups of frozen peas and carrots during the last 20 minutes of cooking with the noodles.
If you like a looser, more soup-like consistency, increase the chicken broth by 1/2 to 1 cup when you mix the soup and seasonings. You can also swap the dried parsley for a teaspoon of dried thyme or poultry seasoning for a slightly different old-fashioned flavor, or finish with a splash of milk or cream if you want it extra silky.
