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Slow Cooker Amish Chicken and Noodles is pure comfort in a bowl with tender chicken slow simmered in a creamy ranch broth and hearty Amish-style noodles that soak up every bit of flavor. If you are searching for a stick-to-your-ribs meal that warms the home and heart especially on cold evenings this is it.
The slow cooker does all the work and leaves you with thick rich noodles and savory chicken I first made this when I needed to bring a comforting dish to my neighbor and now it is my go-to for potlucks and Sundays at home.
Ingredients
- Boneless skinless chicken thighs or breasts: Thighs add juiciness and deep flavor. Look for fresh well-trimmed pieces
- Chicken broth: Use low sodium for better control of salt. Choose good quality for deeper flavor
- Cream of chicken soup: Adds creamy richness and body. Choose one with the fewest additives for best taste
- Unsalted butter: Brings depth and silkiness. Real butter melts into the broth perfectly
- Ranch dressing seasoning: Store-bought or homemade mix both work. Fresh dried herbs make a difference if blending your own
- Garlic powder and onion powder: Optional but they boost the savory notes. Always use fresh spices for best aroma
- Salt and freshly ground black pepper: Essential to round out flavors. Taste before adding more because broth and ranch already contain salt
- Frozen egg noodles: Choose a thick cut Amish-style noodle like Reames brand. They hold up best to slow cooking and deliver the classic hearty texture
- Extra chicken broth or water: Keep on hand to adjust thickness when noodles go in. Use warm broth for best results
Step-by-Step Instructions
- Prepare the Chicken Mixture:
- Layer whole chicken thighs or breasts at the bottom of a large slow cooker then pour in the chicken broth. Spoon the cream of chicken soup on top and scatter the ranch seasoning butter chunks garlic powder and onion powder. Gently swirl the top layer just to mix the soup and broth at the edges leaving the chicken mostly covered but not fully mixed.
- Slow Cook Until Tender:
- Cover with the lid. Set to low and cook for six to seven hours or choose high for four to five hours. The chicken should yield easily to a fork and nearly fall apart.
- Shred the Chicken:
- Open the slow cooker and using two forks shred the chicken directly in the pot. Stir everything together so the shredded chicken is evenly coated in the creamy ranch broth.
- Add the Noodles:
- Directly add in the frozen Amish-style noodles. Gently stir to distribute. The mix will thicken so pour in extra chicken broth or warm water enough to mostly cover the noodles without drowning them. This step keeps noodles from bunching.
- Cook the Noodles:
- Replace the lid and switch to high for forty five minutes to one hour. Stir once or twice as noodles soften. Check after forty five minutes so noodles stay tender but not mushy.
- Final Stir and Serve:
- Once noodles are creamy and perfectly cooked stir well and taste for seasoning. Adjust with more salt pepper or a dash of ranch if you like. Spoon into bowls and serve hot with fresh bread biscuits or even over mashed potatoes.
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I love using fresh Amish noodles when I have time to visit our local market. Watching my kids request seconds and scrape their bowls is always a highlight for me with this recipe.
Storage Tips
Store any leftovers in airtight containers in the fridge they keep well for up to four days. If you want to freeze make the chicken and broth first then freeze before adding noodles to avoid them turning soft when reheated.
Ingredient Substitutions
If you do not have ranch seasoning create your own with dried parsley dill garlic powder onion powder salt and pepper. For a dairy free version try a creamy oat or almond based soup in place of the classic.
Serving Suggestions
Serve this dish alongside a simple green salad or steamed veggies for balance. It is also beautiful served over buttery mashed potatoes or tucked inside a homemade bread bowl.
Cultural Context
Amish noodles are known for their hearty bite and rich flavor. This recipe mimics traditional Amish chicken noodle dinners popular at both big family gatherings and weeknight suppers especially in the Midwest where my grandmother first discovered it.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, both breasts and thighs work. Thighs offer a juicier, more tender texture, but breasts are a lean alternative.
- → What type of noodles is best?
Frozen Amish-style egg noodles create a thick, hearty texture, but homemade or dried egg noodles also work well.
- → Can I add vegetables to this dish?
Absolutely! Stir in peas, diced carrots, or corn during the last hour for extra flavor and nutrition.
- → How can I make the sauce creamier?
For added richness, blend in sour cream or a little cream cheese just before serving for a smooth, creamy finish.
- → Can leftovers be frozen?
It's best to freeze before adding noodles. Once the noodles are in, freezing may alter their texture and cause mushiness.
- → How do I prevent the noodles from clumping?
Add enough broth so noodles are mostly covered, and stir once or twice during cooking to keep them separated and tender.