This slow cooker 5-ingredient Amish-style chicken and noodles is exactly the kind of cozy, no-fuss dinner I lean on during busy weeks. Think of it as a shortcut version of creamy Amish chicken and noodles, but instead of fussing with a roux or lots of seasonings, you literally pour a jar of Alfredo sauce and four simple ingredients over chicken breasts in your slow cooker and walk away. By the time you’re done with work or after-school chaos, you’ve got tender shredded chicken in a rich, comforting sauce ready to toss with egg noodles. It tastes like something your grandma simmered all afternoon, but with weeknight-level effort.
Serve the creamy chicken and noodles in big bowls with a sprinkle of black pepper and chopped fresh parsley if you have it. I like to add a side of steamed green beans or a simple salad for something fresh and crunchy. Warm dinner rolls or buttered bread are perfect for soaking up the extra sauce. If you’re feeding a crowd, keep the slow cooker on warm and set out the cooked noodles separately so everyone can scoop their own and top with the creamy chicken.
Slow Cooker 5-Ingredient Amish-Style Chicken and NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 (15–16 ounce) jar Alfredo sauce
1 (10.5 ounce) can cream of chicken soup
1 cup low-sodium chicken broth
1 (1 ounce) packet ranch seasoning mix
12 ounces wide egg noodles, cooked according to package directions, for serving
Directions
Place the raw chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker.
In a medium bowl, whisk together the jar of Alfredo sauce, cream of chicken soup, chicken broth, and ranch seasoning mix until smooth and combined.
Pour the Alfredo mixture evenly over the chicken breasts in the slow cooker, making sure the chicken is mostly covered in sauce.
Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours, or until the chicken is very tender and easily shreds with a fork.
About 20 minutes before serving, cook the egg noodles according to package directions, then drain well.
Remove the cooked chicken breasts from the slow cooker to a cutting board and shred them with two forks. Return the shredded chicken to the slow cooker and stir to coat in the creamy sauce. Taste and adjust seasoning with a pinch of salt and pepper if desired.
To serve, spoon the creamy shredded chicken and sauce over bowls of hot egg noodles. Stir together in each bowl or gently fold the noodles into the slow cooker just before serving if you prefer everything mixed.
Variations & Tips
For a veggie boost, stir in 1–2 cups of frozen peas and carrots or mixed vegetables during the last 30–45 minutes of cooking so they heat through but don’t get mushy. If you like extra-cozy, thicker sauce, reduce the chicken broth to 1/2 cup or let the chicken and sauce sit on WARM with the lid off for 10–15 minutes before serving. Swap ranch seasoning for a packet of onion soup mix for a different but still comforting flavor. You can also use boneless, skinless chicken thighs instead of breasts for even richer, more tender meat; just trim any excess fat. To get a head start on busy mornings, assemble the chicken and sauce in the slow cooker insert the night before, cover, and refrigerate, then pop it into the base and start cooking before you head out the door. Leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of broth or milk to loosen the sauce.
