Found this tucked inside a handwritten cookbook at an estate sale. The previous owner clearly knew what she was doing.

This slow cooker 5-ingredient Amish chicken noodle casserole is exactly the kind of recipe you’d expect to find handwritten on a splattered index card in an old Midwestern cookbook. It leans on pantry staples and a gentle, all-day simmer to turn simple ingredients into something deeply comforting: tender shredded chicken, thick egg noodles, a pale golden creamy sauce, and just enough celery for a bit of texture. It’s the sort of practical, no-fuss dish Amish and country cooks have relied on for decades—humble, filling, and very forgiving—perfect for busy weekdays or when you just want something that tastes like it’s been in the family for years.

Serve this casserole straight from the slow cooker with a side of buttered peas or green beans and a simple green salad to balance the richness. Warm dinner rolls or thick slices of crusty bread are great for soaking up the extra creamy sauce. If you like a little brightness, finish each bowl with a small sprinkle of chopped fresh parsley or cracked black pepper. It also pairs nicely with applesauce or a tangy coleslaw, both of which echo the traditional farmhouse table this recipe comes from.

Servings: 6

2 pounds boneless, skinless chicken breasts or thighs

Lightly grease the inside of a 5- to 6-quart slow cooker. Place the chicken in an even layer on the bottom.

Add the diced celery over and around the chicken. Pour in the chicken broth, then spoon in the condensed cream of chicken soup. Stir the broth and soup together gently around the edges, leaving the chicken mostly in place. Cover the slow cooker.

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 easily shreds with a fork. The mixture should be bubbling gently around the edges.

Use two forks to shred the chicken directly in the slow cooker into bite-size pieces, stirring to mix it well with the creamy broth and celery. Taste the sauce and add salt and pepper if needed, keeping in mind that the soup already contains sodium.

Stir in the dried egg noodles, making sure they are mostly submerged in the sauce. If the noodles seem too exposed, gently press them down into the liquid. Cover the slow cooker again.

Cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy and the sauce has thickened into a creamy casserole consistency. The noodles will continue to absorb some liquid as the dish stands.

Once the noodles are done, give everything a final stir, scraping along the bottom to ensure nothing is sticking. If the mixture looks too thick for your liking, you can thin it with a splash or two of hot chicken broth. If it looks a bit loose, let it sit covered on WARM for 10 to 15 minutes; it will thicken slightly as it rests.

Turn the slow cooker to WARM and serve the casserole straight from the crock. Spoon into bowls, making sure each serving has plenty of chicken, noodles, celery, and sauce.

For a slightly richer, more old-fashioned flavor, substitute one can of condensed cream of chicken soup with condensed cream of celery soup; this deepens the celery note that’s already in the dish. If you prefer dark meat, use all chicken thighs—they stay especially moist and shred beautifully after a long cook. You can also add 1 to 2 cups of frozen peas or mixed vegetables during the last 15 minutes of cooking with the noodles for a full one-pot meal. For a subtly herby version that still feels traditional, stir in 1/2 teaspoon dried thyme or parsley when you add the broth and soup. If you need to stretch the casserole, serve it over mashed potatoes or rice, or stir in up to 1 additional cup of hot broth at the end to create more sauce. For a slightly lighter dish, use one can of cream of chicken soup plus one can of 98% fat-free cream of chicken, and trim visible fat from the chicken before cooking. Food safety tips: Always start with fully thawed chicken; cooking from frozen in the slow cooker can keep the meat in the temperature “danger zone” (40°F–140°F) too long. Use a slow cooker that’s at least half full but not more than two-thirds full for even heating. Cook on LOW or HIGH as directed without frequently lifting the lid, since repeated opening can drop the temperature and extend the time food spends in unsafe ranges. The chicken should reach an internal temperature of at least 165°F before shredding. Refrigerate leftovers within 2 hours of cooking in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving. Because the noodles continue to absorb liquid, you may want to stir in a splash of broth or milk when reheating to restore the creamy texture.