This slow cooker 5-ingredient Amish cream of celery chicken pasta is the kind of no-fuss dinner that earns a permanent spot in the weekly meal plan. Everything starts with raw chicken thighs and a can of cream of celery soup poured right over the top, then the slow cooker does the heavy lifting while the sauce turns rich, savory, and extra comforting. It has that old-fashioned casserole-style flavor people love, but in an easier, weeknight-friendly format that fits busy schedules.
Serve this creamy chicken pasta with a simple green salad, steamed green beans, or roasted broccoli to balance the richness. Warm dinner rolls or buttery garlic bread are also great for soaking up the extra sauce, and if you want to stretch the meal a little further, a side of peas or a crisp cucumber salad works really well.
Slow Cooker 5-Ingredient Amish Cream of Celery Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
Directions
1. Place the chicken thighs in the bottom of the slow cooker in an even layer.
2. Pour the cream of celery soup over the chicken, then sprinkle the dry onion soup mix over the top.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
4. Shred the chicken directly in the slow cooker, then stir in the cubed cream cheese until melted and smooth.
5. Cook the egg noodles according to the package directions, drain, and fold them into the slow cooker. Let everything sit for 5 minutes so the noodles can absorb some of the sauce, then serve warm.
Variations & Tips
Use chicken breasts: If you prefer white meat, boneless skinless chicken breasts work too. They can be a little leaner and less rich than thighs, so keep an eye on the cooking time to avoid drying them out.
Add vegetables: Frozen peas, sautéed mushrooms, or steamed broccoli can be stirred in at the end for extra color and a more complete one-pot style meal. This is especially helpful when you want to stretch the recipe without adding much extra work.
Thin the sauce if needed: If the finished mixture seems too thick after adding the noodles, stir in a splash of milk or chicken broth until it reaches the consistency you like. Egg noodles soak up sauce quickly, especially if the dish sits before serving.
Make it ahead: You can cook the chicken and sauce portion ahead of time, refrigerate it, and boil fresh noodles when ready to serve. That makes this recipe especially practical for hectic weekdays when dinner needs to come together fast.
