This slow cooker Amish-style yellow onion chicken pasta is the kind of hearty, budget-friendly supper that makes a house smell wonderful all afternoon and brings everyone to the table hungry. Nestling onion wedges around chicken leg quarters lets the onions soften and sweeten as they cook, creating a rich, homey base for tender chicken and pasta with very little hands-on work. It has that simple country-cooking feel many families love, using a short ingredient list to make something especially comforting.
Serve this with buttered green beans, a crisp lettuce salad, or simple steamed peas to balance the richness of the chicken and pasta. Warm rolls or crusty bread are always welcome for soaking up the savory juices, and if you want to round it out for company, a dish of applesauce or a light cucumber salad fits the old-fashioned flavor nicely.
Slow Cooker 6-Ingredient Amish Yellow Onion Chicken Pasta
Servings: 6
Ingredients
4 chicken leg quarters
Directions
1. Place the chicken leg quarters in the slow cooker, then nestle the yellow onion wedges all around and between the pieces of chicken.
2. Sprinkle the salt and black pepper evenly over the chicken and onions, then pour the chicken broth around the sides so the seasoning stays on top.
3. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the chicken is very tender and cooked through and the onions are soft.
4. Transfer the chicken to a plate and let it cool just enough to handle. Remove the skin and bones if desired, then shred or pull the meat into large pieces. Keep the onions and cooking liquid warm in the slow cooker.
5. Meanwhile, cook the egg noodles in salted boiling water according to the package directions until just tender, then drain.
6. Return the chicken meat to the slow cooker and gently stir it with the onions and cooking liquid. Add the drained noodles and toss gently to coat. Let everything sit for 5 minutes, then serve hot.
Variations & Tips
For extra richness: Stir in 2 tablespoons of butter with the hot noodles before serving. It gives the broth a silkier finish and makes the pasta especially comforting.
For picky eaters: Cut the onion wedges a little smaller before cooking so they melt down more into the broth. Children who usually avoid onions often enjoy them more when they become soft and mild.
To keep the noodles from soaking up too much liquid: If you expect leftovers, store the noodles separately and spoon the chicken and onions over each serving. That way the pasta stays tender instead of overly soft.
Add a little color: A handful of chopped parsley sprinkled over the top right before serving brightens the dish and makes it pretty enough for Sunday supper or casual guests.
Make it with a different pasta: If egg noodles are not on hand, wide pasta ribbons or rotini also work well. Just cook them separately and fold them in at the end so they do not overcook in the slow cooker.
