Slow Cooker Amish Chicken Noodles (Print Version)
# Ingredients:
→ Chicken and Broth Base
01 -
900 g boneless, skinless chicken thighs or breasts
02 -
480 ml low-sodium chicken broth
03 -
300 g cream of chicken soup
04 -
115 g unsalted butter, cut into pieces
05 -
28 g ranch dressing seasoning mix or 1 tablespoon homemade ranch seasoning
06 -
0.5 teaspoon garlic powder (optional)
07 -
0.5 teaspoon onion powder (optional)
08 -
Salt and freshly ground black pepper, to taste
→ Noodles
09 -
340 g frozen Amish-style egg noodles
10 -
240 to 360 ml additional chicken broth or water, as needed
# Instructions:
01 -
Arrange chicken thighs or breasts in the bottom of a 6-litre slow cooker. Add chicken broth, cream of chicken soup, ranch seasoning, butter, garlic powder, and onion powder. Lightly combine the soup and broth at the surface without fully mixing.
02 -
Cover and cook on LOW for 6–7 hours or on HIGH for 4–5 hours, until chicken is very tender and shreds easily with a fork.
03 -
Using two forks, shred the chicken in the slow cooker. Stir to fully incorporate the chicken into the creamy broth.
04 -
Add the frozen Amish-style egg noodles directly to the slow cooker. Stir gently. Add 240 to 360 ml additional chicken broth or warm water as needed to mostly cover the noodles.
05 -
Cover and cook on HIGH for 45–60 minutes, stirring once or twice. Noodles should be tender yet firm. Begin checking at 45 minutes to avoid overcooking.
06 -
Stir well. Taste and adjust seasonings as desired. Serve warm on its own or over mashed potatoes, biscuits, or with crusty bread.
# Notes:
01 -
For extra richness, stir in 120 ml sour cream or a few tablespoons of cream cheese just before serving.
02 -
Fresh parsley, thyme, or chives make excellent garnishes for color and freshness.
03 -
To store, cool completely and refrigerate in an airtight container for up to 4 days. Reheat with a splash of broth or water.
04 -
If freezing, do so before adding noodles, as their texture degrades upon thawing.