Place a stick of butter on top of raw chicken breasts, together with 3 other ingredients, into slow cooker for a comforting meal that’s the one everyone asks for

 

This slow cooker 5-ingredient Amish-style chicken and noodles is the kind of cozy, no-fuss dinner that tastes like it simmered on Grandma’s stove all day. You literally place raw chicken breasts in the slow cooker, set a full stick of butter right on top, add just three more pantry ingredients, and let it do its thing. The result is tender, shredded chicken in a rich, comforting sauce that soaks into egg noodles—simple, humble, and exactly the kind of meal everyone in a small Midwestern kitchen reaches for on busy nights or chilly weekends.

Serve the chicken and noodles in wide bowls with a sprinkle of black pepper and a little chopped fresh parsley, if you have it. It’s especially good ladled over creamy mashed potatoes or alongside buttered corn and a simple green salad. Warm dinner rolls or slices of soft white bread are perfect for soaking up the extra sauce. For a fuller table, add a dish of steamed green beans or peas—kids tend to like those best—and finish with something simple for dessert, like applesauce or pudding, to keep that old-fashioned, homey feel.

Slow Cooker 5-Ingredient Amish Chicken & Noodles

Ingredients

2 pounds boneless, skinless chicken breasts
1 stick (1/2 cup) unsalted butter
2 (10.5-ounce) cans condensed cream of chicken soup
2 cups low-sodium chicken broth
12 ounces wide egg noodles (dry)

Directions

Place the raw chicken breasts in an even layer on the bottom of a 6-quart slow cooker.

Pour the condensed cream of chicken soup over the chicken, spreading it gently with a spoon so most of the chicken is covered.

Pour the chicken broth around and over the soup-covered chicken to help thin the sauce as it cooks.

Unwrap the stick of butter and place it whole directly on top of the raw chicken breasts and soup mixture in the center of the slow cooker.

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 shreds easily with a fork.

About 30 minutes before you want to eat, remove the chicken breasts to a cutting board and shred them with two forks into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir it into the buttery sauce so everything is well combined.

Add the dry egg noodles directly into the slow cooker, stirring to submerge them in the sauce as much as possible. If the noodles are not mostly covered, add a splash of extra broth or water, 1/4 cup at a time.

Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.

Give everything a final stir, taste, and adjust with a pinch of salt and pepper if needed. Let the chicken and noodles sit for 5 minutes to thicken slightly, then serve warm.

Variations & Tips

For picky eaters, keep the seasoning very simple and let everyone season at the table with salt, pepper, or a little grated Parmesan cheese. If your family likes extra creaminess, stir in 1/2 cup of sour cream or a splash of heavy cream when you add the shredded chicken back to the slow cooker. To stretch the meal for a crowd, add up to 4 more ounces of noodles and a bit more broth; just watch the noodles so they don’t overcook. For a veggie boost, stir in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 10 minutes of cooking, just long enough for them to heat through. You can also swap one can of cream of chicken soup for cream of mushroom for a deeper flavor. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very moist. To make ahead, cook the chicken and sauce as directed, cool, and refrigerate; reheat in the slow cooker or on the stove and add the noodles right before serving so they stay tender, not soggy.