Slow Cooker Amish Chicken and Noodles
Slow Cooker Amish Chicken and Noodles
Tender chicken slow cooked in a savory broth, finished with hearty egg noodles and butter for the ultimate comfort food dinner. Serve in bowls or over mashed potatoes.
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
For the richest broth, use bone-in chicken.
Add noodles near the end so they don’t overcook.
Leftovers thicken as they sit. Add a splash of broth when reheating to loosen it up.
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