This slow cooker Amish-style spring pea chicken noodles recipe is the cozy, no-fuss meal I turn to when I don’t know what to make. Everything starts by scattering fresh green peas over raw diced chicken right in the slow cooker, then adding just a few pantry ingredients and letting it gently cook into something creamy, comforting, and family-friendly. It has that simple, from-scratch farmhouse feel without a lot of work, and it’s perfect for busy weeknights or Sundays after church when you want something warm and filling with very little effort.
Serve these creamy chicken and spring peas over egg noodles in wide bowls, with a sprinkle of black pepper and a little extra parsley if you have it. A simple side salad, steamed carrots, or buttered green beans round out the meal nicely. Warm dinner rolls or slices of crusty bread are great for soaking up the sauce. If you’re feeding kids, keep toppings simple and let them choose whether they want their noodles mixed in or served on the side.
Slow Cooker Amish Spring Pea Chicken NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
2 cups fresh green peas
1 (10.5-ounce) can condensed cream of chicken soup
2 cups low-sodium chicken broth
1 teaspoon garlic powder
8 ounces wide egg noodles, uncooked
Directions
Place the diced raw chicken in an even layer on the bottom of a 5- to 6-quart slow cooker.
Scatter the fresh green peas evenly over the top of the raw chicken, so they’re spread across the surface.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and garlic powder until smooth.
Pour the soup mixture evenly over the chicken and peas in the slow cooker, making sure everything is mostly covered.
Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, stir the mixture well, then add the uncooked egg noodles, pressing them gently down into the liquid so they’re mostly submerged. If it looks too dry to cover the noodles, add a splash more broth or water, 1/4 cup at a time.
Cover and cook on HIGH for another 20–30 minutes, stirring once halfway through, until the noodles are tender and have absorbed some of the sauce.
Taste and adjust seasoning with a little extra salt and black pepper if desired, then serve hot, spooning chicken, peas, and sauce over the noodles or stirring everything together in the slow cooker for a homestyle, one-pot feel.
Variations & Tips
For picky eaters, you can cut the peas back to 1 cup and add 1 cup of finely diced carrots or corn so there’s a mix of familiar veggies. If your family doesn’t love garlic, reduce the garlic powder to 1/2 teaspoon or leave it out and season at the table. For a richer, creamier sauce, stir in 1/4–1/2 cup sour cream or plain Greek yogurt right at the end of cooking, after the noodles are tender (don’t add it earlier or it can curdle). To lighten things up, use a reduced-fat cream of chicken soup and skim off any extra fat that rises to the top after cooking. If you don’t have fresh peas, you can use frozen peas; keep them frozen and scatter them over the raw chicken just like the fresh peas. For extra flavor, add 1/2 teaspoon dried thyme or parsley to the soup mixture. Food safety tips: Always start with fully thawed chicken—never cook from frozen in the slow cooker, as it can stay too long at unsafe temperatures. Make sure the chicken reaches at least 165°F in the center before serving. Keep the slow cooker covered while cooking, only lifting the lid briefly to stir in the noodles near the end. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat until steaming hot before serving.
