This slow cooker 5-ingredient Amish ranch chicken and noodles is the kind of no-fuss comfort food my family asks for again and again. You literally sprinkle ranch seasoning over raw chicken breasts, add just three more simple ingredients, and let the slow cooker do all the work. Dishes like this are popular in Amish and Midwestern kitchens because they stretch a few pantry staples into a cozy, stick-to-your-ribs meal that disappears faster than anything else on the table.
Serve the ranch chicken and noodles in wide bowls with a side of steamed green beans, buttered corn, or a simple tossed salad to balance the richness. Warm dinner rolls or thick slices of buttered bread are perfect for soaking up the creamy sauce. For bigger appetites, you can spoon the noodles over mashed potatoes for an extra-hearty plate, and finish with something light for dessert, like fruit or pudding.
Slow Cooker Amish Ranch Chicken and NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 (1-ounce) packet dry ranch seasoning mix
2 (10.5-ounce) cans cream of chicken soup
2 cups low-sodium chicken broth
12 ounces dry egg noodles
Directions
Place the raw chicken breasts in a single layer on the bottom of a 5- to 6-quart slow cooker.
Sprinkle the dry ranch seasoning mix evenly over the tops of the chicken breasts, just like you would if you were seasoning them on the counter.
Spoon the cream of chicken soup over the seasoned chicken, spreading it gently so most of the chicken is covered.
Pour the chicken broth around and over the chicken and soup. Do not stir; just let the liquids settle in around everything.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it right in the slow cooker, mixing it into the creamy broth and soup mixture.
Stir the dry egg noodles into the shredded chicken and sauce, making sure the noodles are mostly submerged in the liquid. Add a splash of extra broth or water if needed so the noodles are just covered.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Give everything a good stir, taste, and adjust seasoning with a pinch of salt and pepper if needed. Let the mixture sit for 5 minutes with the lid off to thicken slightly before serving.
Serve the ranch chicken and noodles hot, ladled into bowls or onto plates, making sure each serving has plenty of chicken, noodles, and creamy sauce.
Variations & Tips
For picky eaters, you can use a mild ranch packet (or use only half a packet) so the flavor is softer and more kid-friendly. If your family likes extra sauce, add an additional 1/2 to 1 cup of chicken broth when you put in the noodles. To sneak in veggies, stir in 1 to 2 cups of frozen peas and carrots or corn during the last 15 minutes of cooking. You can swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor, or use one can of each. For a richer dish, stir in 1/2 cup sour cream or a handful of shredded cheddar right before serving. If you prefer dark meat, boneless, skinless chicken thighs work well and stay very tender. To make it ahead, cook the chicken and sauce the day before, refrigerate, then reheat in the slow cooker and add the noodles just before serving so they don’t get too soft.
