Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles

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Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles combines all the comforting, hearty flavors of a traditional chicken pot pie with thick, tender Amish-style egg noodles—no pastry crust rolling required.

By simmering tender chicken breasts in a rich condensed soup base and stirring in thick egg noodles right at the end, you get a velvety, thick chicken and noodle dish with minimal prep work.

Pro-Tips for Perfect Amish Chicken Noodles

  1. Add Noodles Near the End: Never add dried egg noodles at the start of the slow cooking process; they will turn mushy. Adding them during the last 30 to 45 minutes ensures they absorb the savory sauce while maintaining a tender bite.
  2. Use Thick Amish Egg Noodles: Traditional homestyle or Amish-style egg noodles are thicker and hold up exceptionally well in slow cooker liquids compared to standard thin egg noodles.
  3. Adjust Sauce Thickness Easily: If you prefer an extra thick pot pie gravy, stir in 4 tablespoons of softened butter or a splash of heavy cream when shredding the chicken.

5-Ingredient Amish Chicken Pot Pie Noodles Recipe

Ingredients

  • 1½ lbs boneless, skinless chicken breasts (or chicken thighs)
  • 2 cans (10.5 oz each) condensed cream of chicken soup (or 1 cream of chicken + 1 cream of celery)
  • 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 2 cups low-sodium chicken broth
  • 1 bag (12 oz) thick Amish-style egg noodles (or frozen homestyle egg noodles)
  • (Pantry staples: salt, pepper, and garlic powder to taste)
1.Layer Chicken & Condensed Soup:Builds the rich slow-cooker base.

Place the raw chicken breasts into the bottom of a 6-quart slow cooker. Season lightly with salt, pepper, and garlic powder. Pour the two cans of cream of chicken soup and chicken broth evenly over the top of the chicken.
2.Cover & Slow Cook:Low and slow yields tender, shreddable chicken.

Cover with the lid and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the chicken is tender and reaches an internal temperature of 165°F (74°C).
3.Shred the Chicken:Moist meat breaks down easily.

Remove the cooked chicken breasts from the slow cooker onto a cutting board. Shred using two forks, then stir the shredded chicken back into the warm gravy in the slow cooker.
4.Add Vegetables & Egg Noodles:Allows pasta to absorb flavor directly.

Stir the frozen mixed vegetables and uncooked Amish egg noodles directly into the slow cooker, pressing the noodles down so they are submerged in the liquid.
5.Cook Until Noodles Are Tender:Cook until noodles are tender and sauce is thick.

Cover and cook on HIGH for 30 to 45 minutes (stirring once halfway through) until the noodles are tender and the sauce has thickened into a creamy pot pie consistency. Serve warm in deep bowls.

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