Here’s a simple, comforting recipe for Slow Cooker Amish Broccoli Chicken Noodles. It’s a classic one-pot comfort meal from Amish country that’s creamy, hearty, and needs very little hands-on time.
Slow Cooker Amish Broccoli Chicken Noodles
Ingredients:
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1.5 – 2 lbs boneless, skinless chicken breasts or thighs
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2 (10.5 oz) cans cream of chicken soup (or cream of mushroom/celery)
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4 cups fresh broccoli florets (about 1 large head)
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12 oz wide egg noodles (Amish-style or Reames frozen noodles work beautifully)
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Plus 1 cup chicken broth, 1 tsp garlic powder, 1/2 tsp black pepper, and optionally 1 cup shredded cheddar cheese for stirring in at the end.
Method:
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Layer in the Slow Cooker: Place the chicken in the bottom of a 6-quart slow cooker. In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, and black pepper. Pour this mixture over the chicken.
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Slow Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until the chicken is tender and cooked through.
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Shred the Chicken: Remove the chicken to a cutting board, shred it with two forks, then return it to the slow cooker.
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Add Noodles and Broccoli: Stir in the uncooked egg noodles and broccoli florets, pushing them down gently so they’re submerged in liquid as much as possible.
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Finish Cooking: Cover and cook on HIGH for another 20-30 minutes, or until the noodles are tender and broccoli is bright green and just fork-tender. Stir once halfway through to prevent sticking.
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Make it Creamy (Optional): If using cheese, stir in the shredded cheddar right at the end until melted. Taste and adjust seasoning before serving.
Key Tips:
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Frozen Noodles: If using thick, frozen Amish-style noodles like Reames, you may need to add them at the 4-hour mark on LOW and cook for an additional 1-1.5 hours.
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Don’t Overcook: Add the broccoli with the noodles, not before, so it keeps some texture and doesn’t turn to mush.
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Sauce Consistency: The dish thickens as it sits. If it gets too thick, stir in a splash of warm milk or chicken broth to loosen it.
This is pure comfort food, perfect with a side of pickled red beet eggs or a simple wedge salad. Would you like a version of this without canned soup?