Why You’ll Love This Recipe
- Simple preparation: Add the chicken, broth, butter, and seasonings directly to the slow cooker.
- Hearty and satisfying: Shredded chicken and thick egg noodles make a filling main dish.
- Flexible consistency: Serve it brothy or reduce the starting liquid for a thicker result.
- Optional creamy finish: Heavy cream adds richness, but you can leave it out.
- Easy leftovers: Reheat individual portions with a splash of broth.
What Are Amish-Style Chicken and Noodles?
Amish-style chicken and noodles generally brings together chicken, substantial egg noodles, and a flavorful cooking broth. This version adapts that comforting combination for the slow cooker.
The noodles release starch as they cook, giving the broth more body. Using less liquid creates a thicker dish, while adding the full amount produces a looser, more broth-filled meal.
Heavy cream is optional. Without it, the chicken, butter, and noodle starch still create a rich-tasting dish.
Ingredients You’ll Need
Chicken
Use 1½ pounds of boneless, skinless chicken breasts or thighs. Breasts provide lean, easily shredded meat, while thighs offer a richer flavor and tend to stay moist during longer cooking.
Chicken Broth and Water
Low-sodium chicken broth provides the main flavor base. Water adds cooking liquid without increasing saltiness.
For a thicker result, reserve 2 cups of the broth at the beginning. Add the reserved broth as needed when the noodles cook.
Butter
Two tablespoons of unsalted butter add richness to the broth.
Seasonings
Poultry seasoning, salt, black pepper, garlic powder, and onion powder give the chicken and noodles a balanced savory flavor. Start with the listed salt and adjust at the end because broth brands vary.
Thick Egg Noodles
Use 10 ounces of thick, dry homestyle egg noodles. Their texture suits the shredded chicken and rich broth.
Cooking time depends on the brand and thickness. Begin checking early rather than relying on a fixed time.
Optional Heavy Cream
One cup of heavy cream makes the finished broth creamier. Stir it in after the noodles are tender.
Optional Cornstarch Slurry
A mixture of cornstarch and cold water can lightly thicken the remaining broth. Use it only if needed after assessing the consistency.
How to Make Slow Cooker Chicken and Noodles
1. Fill the Slow Cooker
Place the chicken in the slow cooker. Add the broth, water, butter, poultry seasoning, salt, pepper, garlic powder, and onion powder.
For a thicker dish, begin with 4 cups of broth and reserve the remaining 2 cups.
2. Cook the Chicken
Cover and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through. Slow cookers vary, and smaller chicken breasts may finish sooner.
The thickest part of the chicken should reach 165°F (74°C).
3. Shred the Chicken
Transfer the cooked chicken to a plate. Shred it with two forks, then return it to the slow cooker.
4. Add the Noodles
Turn the slow cooker to HIGH. Stir in the dry egg noodles, making sure they are mostly submerged in the hot broth.
Cover and cook for approximately 20–45 minutes, stirring once halfway through. Begin checking at 20 minutes and stop cooking when the noodles are tender.
If you reserved broth, add it as needed to keep the noodles cooking evenly.
5. Finish the Sauce
Stir in the heavy cream, if using.
For a slightly thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir it into the hot liquid and cook on HIGH for another 5–10 minutes, until slightly thickened.
Avoid extending the cooking longer than necessary once the noodles are tender.
6. Adjust and Serve
Taste and adjust the seasoning. Let the dish stand briefly before serving.
The noodles will continue absorbing liquid, so leave the sauce slightly looser than your preferred final consistency.
Tips for the Best Chicken and Noodles
Choose the Consistency Before Cooking
Use the full amount of broth for a looser dish. Reserve 2 cups for a thicker version, then add only what the noodles need.
Add Noodles Near the End
Putting noodles in at the beginning can leave them overly soft. Cook the chicken first, then add the noodles during the final stage.
Check Noodles Early
Thin egg noodles can cook faster than thick homestyle noodles. Check the package and begin testing for tenderness before the end of the suggested range.
Keep Extra Broth Available
Noodles absorb liquid while cooking and after serving. Extra broth helps adjust both the finished dish and leftovers.
Thicken Gradually
Allow the noodles a few minutes to absorb broth before deciding whether to add the cornstarch slurry. The dish may thicken enough without it.
Easy Variations
Chicken and Noodles Without Cream
Omit the heavy cream for a broth-based version. Butter and starch from the noodles still add body.
Add Vegetables
Stir in thawed peas or cooked carrots near the end and heat through. These add color and texture without changing the basic method.
Add Fresh Herbs
Finish with chopped parsley for a fresh flavor. Use stronger herbs sparingly because poultry seasoning already contains an herb blend.
Use Chicken Thighs
Choose boneless, skinless thighs for richer meat that shreds easily. Check for doneness before adding the noodles.
What to Serve with Chicken and Noodles
Serve this dish in shallow bowls with a vegetable side or crisp salad.
Good accompaniments include:
- Roasted green beans
- Steamed broccoli
- A simple green salad
- Roasted carrots
- Warm biscuits or dinner rolls
For an especially hearty meal, spoon a thicker version over mashed potatoes.
Make-Ahead Tips
Cook and shred the chicken in the seasoned broth ahead of time, then refrigerate promptly in covered containers.
When ready to finish, heat the chicken and broth thoroughly in a large pot on the stove. Add the noodles and simmer according to their package directions, adjusting the liquid as needed. Stir in the optional cream at the end.
Keeping the noodles separate until serving day helps preserve their texture.
Storage and Reheating
Refrigerating
Refrigerate leftovers promptly in airtight containers for up to 3–4 days.
The noodles will absorb more broth during storage, making the mixture thicker.
Reheating
Warm leftovers in a saucepan over medium-low heat, stirring gently and adding broth as needed. Heat until hot throughout.
For individual portions, microwave in short intervals, stirring between intervals for even heating.
Freezing
For the best texture, freeze the cooked chicken and broth before adding noodles or cream. Thaw in the refrigerator, reheat thoroughly, and cook fresh noodles when finishing the meal.
Freezing the completed dish may soften the noodles and change the cream’s texture.
Frequently Asked Questions
Can I use frozen chicken?
Thaw the chicken in the refrigerator before adding it to the slow cooker so it heats more evenly.
Can I use frozen homestyle noodles?
Yes, but their cooking time and liquid needs can differ from dry noodles. Follow the package guidance and check for tenderness as they cook.
Why are my noodles mushy?
They may have cooked too long or remained on the warm setting after becoming tender. Add them near the end and serve soon after they finish cooking.
Why is the dish too thick?
The noodles have absorbed much of the broth. Stir in additional hot broth a little at a time until you reach your preferred consistency.
Can I leave out the cornstarch?
Yes. It is optional, and the noodle starch may provide enough thickening.
Can I use regular egg noodles?
Yes. Regular egg noodles may cook faster than thick homestyle noodles, so check them earlier and adjust the time.