There are days when dinner needs to feel like a soft landing. Warm. Filling. The kind of meal that makes the kitchen smell like you’ve been cooking all afternoon… even if you mostly let the slow cooker do the heavy lifting.
That’s exactly what this Slow Cooker Amish Chicken and Noodles recipe is for.
Tender chicken, a rich, savory broth, and thick egg noodles that turn silky as they cook. The noodles soak up flavor, the broth thickens into that cozy “almost gravy” texture, and every bowl tastes like comfort food is supposed to taste. Serve it on its own, or spoon it over mashed potatoes if you want the classic hearty plate. That’s the move in a lot of Amish-style versions.
And yes, this is a recipe you’ll want to keep on repeat. It’s simple. It’s practical. It feeds a crowd. And leftovers reheat like a dream.
What makes Amish chicken and noodles different?
This isn’t your average chicken noodle soup.
Amish chicken and noodles is thicker, richer, and more noodle-forward. Instead of a light broth with a few noodles floating around, the noodles are the main event. As they cook, they release starch and turn the broth into something closer to a silky gravy. Not paste-thick. Just hearty and spoon-coating.
The flavors stay straightforward, too. Chicken, broth, butter, and noodles with simple seasoning. Nothing fussy. Nothing loud. Just really good comfort food that tastes like it’s been around forever.
Why the slow cooker works so well here
Chicken and noodles can be made on the stovetop, but the slow cooker gives you two big wins:
1) Tender chicken without babysitting.
Low, steady heat makes the chicken easy to shred and keeps it juicy.
2) A broth that tastes like it worked harder than it did.
When chicken cooks slowly with aromatics, the broth turns deeper and more savory. You get that “simmered all day” flavor without standing at the stove.
And once the chicken is done, the rest comes together quickly. You’re basically one noodle step away from dinner.
Ingredients
Here I explain the best ingredients for this slow cooker Amish chicken and noodles recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Chicken
Bone-in chicken thighs (or a whole chicken cut up) – Bone-in pieces give you the richest broth and the most tender meat. Thighs stay juicy even after hours in the slow cooker.
Boneless skinless chicken breasts – This works if that’s what you have. The texture will be a little leaner, so don’t overcook it. I like a mix of breasts + thighs when I want the best of both.
Broth + flavor builders
Chicken broth – Low-sodium is best so you can control the salt.
Onion – Adds sweetness and depth. Yellow onion is perfect.
Celery – Optional, but it adds that classic “homestyle broth” flavor.
Carrots – Also optional. Some families keep it plain, some add vegetables. Either way works.
Garlic – A little goes a long way. This isn’t a garlic-forward dish, just a gentle boost.
Bay leaves – Not required, but they add a quiet background flavor that makes the broth taste more developed.
Poultry seasoning (or dried thyme) – Just enough to make it taste like chicken dinner, not just chicken water.
Noodles + finishing touches
Amish-style egg noodles – If you can find thin Amish-style noodles, they’re fantastic. They cook up tender but still have a little bite.
Frozen homestyle egg noodles – These are a great shortcut and give you that thick, hearty noodle texture without making homemade noodles.
Wide egg noodles (dry) – Totally fine, just watch the cooking time so they don’t go mushy.
Butter – This is the secret “why is this so good?” ingredient. It rounds out the broth and makes it taste richer.
Heavy cream (optional) – Not traditional for every version, but a small splash makes it extra cozy. You can also use half-and-half.
Cornstarch (optional) – Only if you want it thicker than the noodles naturally make it.
Salt + black pepper – Start light, then adjust at the end. Broth concentrates as it cooks.
The noodle choice matters (a lot)
If you’ve made chicken and noodles before and ended up with noodles that disappeared into mush, you already know what I’m about to say.
Noodles can overcook fast.
Here’s the trick: cook the chicken first, then add noodles near the end and keep a close eye on the texture. You want tender noodles, not noodles that dissolve into the broth.
If you’re using frozen noodles, they usually hold up better. Dry noodles cook faster. Amish-style thin noodles fall somewhere in the middle.
No stress. I’ll walk you through it.
How to make Slow Cooker Amish Chicken and Noodles
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
1) Build the slow cooker base
Add the chicken to the slow cooker. Sprinkle it with salt, pepper, and poultry seasoning.
Tuck onion, celery, and carrots around the chicken if you’re using them. Add the garlic and bay leaves.
Pour the broth over everything. You want the chicken mostly covered. It doesn’t have to be perfect, but you don’t want dry chicken sitting above the liquid for hours.
2) Slow cook until the chicken is fall-apart tender
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
You’ll know it’s ready when you can press the chicken with a fork and it pulls apart easily. If you have to fight it, it’s not done yet.
This is where the magic happens. The broth builds flavor. The chicken turns tender. Your kitchen smells like dinner is handled.
3) Shred the chicken and clean up the broth
Pull the chicken out onto a plate or cutting board and shred it.
If you used bone-in pieces, remove skin and bones. Discard bay leaves.
Then return the shredded chicken to the slow cooker.
Now, take a minute to look at the broth. If there’s extra fat on top (common with thighs), you can skim it off with a spoon. Don’t remove all of it. A little fat is flavor, and this dish is supposed to feel rich.
4) Bring it up to heat for the noodles
Turn the slow cooker to HIGH.
You want the broth hot enough to cook noodles evenly. Give it 10–15 minutes to come up to a stronger simmer.
5) Add noodles and cook until tender
Stir the noodles into the broth. Try to keep them mostly submerged.
Cover and cook on HIGH until the noodles are tender:
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Frozen homestyle egg noodles: 30–45 minutes
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Amish-style thin egg noodles: 20–35 minutes
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Dry wide egg noodles: 15–25 minutes
Stir once or twice while they cook. Not constantly. Just enough to keep the noodles from clumping.
And keep checking. The last 10 minutes is when they go from “almost perfect” to “whoops” if you walk away.
6) Finish with butter (and cream if you want)
Once the noodles are tender, stir in the butter until it melts.
Want it extra cozy? Add a small splash of heavy cream and stir. It softens the broth and makes everything taste even richer.
Taste. Add more salt and pepper if needed.
Then serve it hot, in big bowls.
The classic way to serve it
You can serve Amish chicken and noodles as-is, like a thick noodle stew.
Or you can go the traditional route: a scoop of mashed potatoes, then chicken and noodles on top. It’s hearty, yes. It’s also unbelievably satisfying.
If you’re feeding kids, hungry teens, or anyone who wants a filling plate, mashed potatoes underneath makes it feel like a full comfort-food feast.
Tips that make it taste like it came from a church potluck
Use bone-in chicken if you can.
It’s the easiest way to get a deeper broth without extra work.
Don’t add noodles at the beginning.
They’ll overcook. Save them for the end and you’ll get the perfect texture.
Season in layers.
A little salt at the start, then adjust at the end after the broth has cooked down a bit.
Butter isn’t optional in my kitchen.
It adds richness and gives the broth that silky finish.
If you want thicker, let it sit.
This dish naturally thickens as it rests. Give it 10 minutes after cooking and you’ll see the texture change.
How to thicken it (if you want it extra hearty)
Most of the time, the noodles thicken the broth enough on their own.
If you want it thicker—more like a spoonable gravy—use one of these:
Option 1: Cornstarch slurry
Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the slow cooker during the last 10 minutes of noodle cooking.
Option 2: Mash a few carrots
If you cooked carrots in the broth, pull a few pieces out, mash them, and stir back in. It’s a gentle thickener without adding anything extra.
Option 3: Reduce it
Leave the lid slightly cracked for 15–20 minutes on HIGH after noodles are done. It thickens as liquid evaporates.
Variations (still cozy, still classic)
Add vegetables
Peas are great stirred in at the end. Corn works too. Mixed veggies are fine, but keep it simple so it stays true to the dish.
Use rotisserie chicken
If you’re short on time, you can use shredded rotisserie chicken and cook just the broth + aromatics in the slow cooker for 2–3 hours on LOW. Then add chicken and noodles at the end. The broth won’t be as deep as bone-in chicken, but it’s still really good.
Make it creamy
A little cream is plenty. You don’t want it to taste like alfredo. You just want it a touch softer and richer.
Make homemade noodles (weekend project)
Homemade egg noodles are amazing in this. If you go that route, add them at the end just like store-bought noodles and keep a close eye. They cook fast.
What to serve with Amish chicken and noodles
This dish is hearty, so you don’t need much. But the right sides make it feel like a complete meal.
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Mashed potatoes (classic)
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Buttered green beans
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Roasted carrots or roasted broccoli
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A crisp green salad with a tangy dressing
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Dinner rolls or homemade bread for soaking up the broth
If you’re serving a crowd, put toppings on the table: black pepper, chopped parsley, extra butter. People will make it their own.
Storage and reheating
This is one of those recipes that’s even better the next day… with one small warning.
The noodles keep absorbing broth as it sits. That’s normal. It’s still delicious, but it will be thicker.
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Reheat (stovetop):
Add leftovers to a pot over medium-low heat. Stir gently and add a splash of broth (or water) until it loosens up. Heat 8–10 minutes.
Reheat (microwave):
Microwave in a bowl for 90 seconds, stir, then another 60–90 seconds. Add a splash of broth if it’s thick.
Freezing tips (the best way)
You can freeze it, but noodles change texture after freezing. Some people don’t mind it. Some people really do.
My favorite method: freeze the chicken and broth without noodles, then add noodles fresh when you reheat.
To freeze (best method):
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Cook the chicken in the slow cooker and shred it.
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Store chicken + broth in freezer-safe containers.
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Freeze up to 3 months.
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Thaw overnight in the fridge.
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Reheat, then add noodles and cook until tender.
That way, the noodles are always perfect.
Frequently asked questions
What size slow cooker should I use?
A 6-quart slow cooker is ideal for this recipe. It gives you room for chicken, broth, and noodles without crowding.
Can I use frozen chicken?
For food safety, it’s best to thaw chicken before slow cooking. Thaw it in the fridge overnight, then cook as directed.
Do I have to strain the broth?
Not usually. If you used bone-in chicken and added celery/onion, you can just fish out the big pieces and bay leaves. If you want a super smooth broth, strain it, then return the shredded chicken and broth to the slow cooker before adding noodles.
How do I keep noodles from clumping?
Stir right after adding them, then once again halfway through cooking. Keeping them mostly submerged helps.
Can I make it without vegetables?
Absolutely. Many classic versions are very simple: chicken, broth, noodles, butter, seasoning.
Is this supposed to be soupy?
It’s thicker than soup. Think “brothy noodles” that can lean stew-like depending on how much broth you start with and how long it sits.
Slow Cooker Amish Chicken and Noodles
Ingredients
- 2 ½ pounds bone-in chicken thighs or a mix of thighs + breasts
- 8 cups low-sodium chicken broth
- 1 medium yellow onion diced
- 2 celery ribs sliced (optional)
- 2 carrots sliced (optional)
- 3 cloves garlic minced
- 2 bay leaves optional
- 1 teaspoon poultry seasoning or ½ teaspoon dried thyme
- 1 ½ teaspoons salt start with 1 teaspoon, adjust at the end
- 1 teaspoon black pepper plus more to taste
- 12 ounces Amish-style egg noodles or 24 ounces frozen homestyle egg noodles
- 4 tablespoons unsalted butter
- ¼ cup heavy cream optional
- Optional thickener
- 1 tablespoon cornstarch + 1 tablespoon cold water slurry
Instructions
- Add chicken to a 6-quart slow cooker. Season with poultry seasoning, salt, and pepper.
- Add onion, celery, carrots, garlic, and bay leaves. Pour broth over the top.
- Cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until chicken is very tender.
- Remove chicken, shred it, discard bones/skin and bay leaves, then return shredded chicken to the slow cooker.
- Turn slow cooker to HIGH and let broth heat up for 10–15 minutes.
- Stir in noodles. Cover and cook on HIGH until noodles are tender (frozen noodles 30–45 minutes; dry noodles 15–25 minutes), stirring once or twice to prevent clumping.
- Stir in butter until melted. Add cream if using. Taste and adjust salt and pepper.
- If you want it thicker, stir in the cornstarch slurry during the last 10 minutes of noodle cooking. Serve hot.
Notes
