Drape provolone slices over chicken cutlets, along with 3 other ingredients, into slow cooker for a comforting dinner that I plan meals around every single week

This slow cooker 5-ingredient Amish-style provolone chicken and noodles is exactly the kind of comforting dinner I plan my weekly meals around. It’s inspired by those cozy Amish chicken-and-noodle casseroles, but simplified for a busy weeknight and the magic of a slow cooker. The key moment is literally draping provolone slices over raw chicken cutlets, piling everything else on top, and letting it simmer into a creamy, cheesy tangle of noodles and tender chicken. It’s hands-off, kid-friendly, and one of those meals that makes the whole house smell like home.

I like to serve this provolone chicken and noodles in big bowls with a side of steamed green beans or roasted broccoli to balance the richness. A simple green salad with a vinaigrette cuts through the creamy sauce nicely. If you want to stretch it for a crowd, add warm dinner rolls or crusty bread for soaking up any extra sauce. For a cozier, Sunday-style spread, pair it with buttered corn and a dish of applesauce—very in line with the Amish comfort-food vibe.

Servings: 6

2 pounds thin-sliced boneless, skinless chicken breast cutlets

Lightly spray the inside of a 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Lay the raw chicken cutlets in an even layer on the bottom of the slow cooker. It’s fine if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly.

Drape the provolone slices directly over the raw chicken cutlets, covering as much of the surface as you can. This is the step that gives you that melty, cheesy layer that sinks into the chicken as it cooks.

In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until mostly smooth. It doesn’t have to be perfect, just well combined.

Pour the soup and broth mixture evenly over the provolone-covered chicken in the slow cooker, making sure all of the chicken is nestled in the liquid.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and very tender (it should reach at least 165°F internally).

Once the chicken is cooked, remove the lid and use two forks to gently shred or break apart the chicken right in the slow cooker. The provolone will be melted into the sauce at this point, making it creamy and cheesy.

Add the dry egg noodles to the slow cooker, stirring them into the hot sauce and chicken so they’re mostly submerged. If the noodles aren’t mostly covered, gently press them down into the liquid.

Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the mixture seems too thick, you can splash in a bit more chicken broth, a few tablespoons at a time, until it’s as saucy as you like.

Taste and adjust seasoning if needed (the soup and cheese add salt, so you may not need much). Serve hot straight from the slow cooker, spooning generous portions of chicken and noodles into bowls.

You can tweak this 5-ingredient base a few different ways without adding much effort. For a slightly richer flavor, swap one can of cream of chicken soup for cream of mushroom or cream of celery. If you like a little tang, stir in 2–3 tablespoons of sour cream or plain Greek yogurt at the very end, just before serving (this would be an optional 6th ingredient). You can also use boneless, skinless chicken thighs instead of breast cutlets; they stay very juicy and are more forgiving if cooked a bit longer. If you prefer a thicker, almost casserole-like texture, let the noodles sit on WARM for an extra 10–15 minutes after they’re tender so they soak up more sauce. For a looser, soupier bowl, add extra chicken broth when you stir in the noodles. To add veggies without complicating things too much, you can stir in 1–2 cups of frozen peas or mixed vegetables during the last 10–15 minutes of cooking with the noodles so they heat through but don’t overcook. Food safety tips: Always start with fresh, fully thawed chicken; never put frozen chicken straight into the slow cooker, as it can stay too long in the temperature “danger zone” (40°F–140°F). Make sure the chicken reaches an internal temperature of at least 165°F before serving; use an instant-read thermometer if you’re unsure. Keep the lid on the slow cooker as much as possible while cooking to maintain a safe, even temperature. Refrigerate leftovers within 2 hours of cooking and store in an airtight container for up to 3–4 days. Reheat leftovers until steaming hot all the way through before eating.