This slow cooker 4-ingredient Amish celery chicken noodles recipe is the kind of weeknight comfort food that practically makes itself. It leans on a very Midwestern move: pouring canned cream of celery soup straight over raw chicken breasts in the slow cooker, then letting time and gentle heat do the work. The result is a creamy, savory chicken and noodle dish that tastes like something you’d find at a small-town church supper—simple, filling, and nostalgic. With just four ingredients and almost no prep, it’s the kind of dinner I find myself craving week after week, especially on busy days when I still want something that feels homemade.
Serve the creamy chicken and noodles in warm shallow bowls, topped with a grind of black pepper and a sprinkle of chopped fresh parsley if you have it. A simple green salad with a tangy vinaigrette or steamed green beans balances the richness nicely. Buttered peas or roasted carrots are also very in keeping with the Amish-inspired, meat-and-potatoes style of this dish. If you’d like a bit more substance, add crusty bread or soft dinner rolls on the side to soak up the extra sauce.
Slow Cooker Amish Celery Chicken NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
2 cans (10.5 ounces each) cream of celery soup
2 cups low-sodium chicken broth
12 ounces wide egg noodles (dried)
Directions
Place the raw chicken breasts in an even layer on the bottom of a 6-quart slow cooker.
Pour the cream of celery soup evenly over the chicken breasts, using a spatula to spread it so the chicken is well coated. The mixture will look thick at this stage—that’s exactly what you want for a creamy sauce later.
Pour the chicken broth around and over the soup-covered chicken. Do not stir; leaving it layered helps the chicken gently poach and stay tender.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender.
Once the chicken is done, use two forks to shred it directly in the slow cooker, mixing it into the creamy celery sauce as you go.
Add the dry egg noodles to the slow cooker, stirring them into the sauce so they are mostly submerged in the liquid and chicken mixture.
Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the mixture seems too thick for your liking, stir in a splash of extra chicken broth or water to loosen it.
Taste and adjust with a pinch of salt and freshly ground black pepper if desired, then serve the creamy celery chicken and noodles hot.
Variations & Tips
For a richer flavor, stir in 2 to 3 tablespoons of softened cream cheese or a splash of heavy cream after the noodles are cooked, letting it melt into the sauce. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay extra juicy; the timing is similar, though very large pieces may need an extra 30 minutes. To add vegetables without complicating things, scatter 1 to 2 cups of frozen peas and carrots over the shredded chicken just before adding the noodles, then continue with the recipe as written. For a bit more seasoning while still keeping the ingredient list short, sprinkle in dried thyme or poultry seasoning when you add the broth. If you like a slightly brothy, soup-style bowl, increase the chicken broth by 1 to 2 cups and serve it more like a thick chicken noodle soup. Leftovers reheat well on the stovetop over low heat with an extra splash of broth or water to loosen the sauce.
