This slow cooker 5-ingredient Amish baby carrot chicken noodles recipe is the kind of comforting, no-fuss supper I lean on when my mind’s gone blank and the day’s been long. It reminds me of the simple church basement dinners I grew up with here in the rural Midwest—tender chicken, sweet carrots, and soft egg noodles in a cozy, brothy sauce. Everything starts by laying raw chicken thighs in the slow cooker and dumping a bag of baby carrots right over the top, then adding just three more pantry staples. By the time evening rolls around, the house smells like Sunday at Grandma’s, and all that’s left to do is stir in the noodles and call everyone to the table.
I like to serve this over a scoop of buttery mashed potatoes or alongside a slice of warm buttered bread, just like we did at potlucks when I was a girl. A simple side of peas or green beans—fresh, frozen, or even canned—fits right in with the old-fashioned feel of the meal. If you enjoy a bit of tang, set out a small dish of dill pickles or pickled beets. A sprinkle of black pepper on top of each bowl finishes it off nicely, and if you have fresh parsley in the garden, a little chopped over the top makes it look company-ready without any extra fuss.
Slow Cooker Amish Baby Carrot Chicken NoodlesServings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
1 pound baby carrots
1 (10.5-ounce) can condensed cream of chicken soup
2 cups low-sodium chicken broth
8 ounces wide egg noodles (about half a standard 16-ounce bag)
Directions
Place the raw chicken thighs in an even layer on the bottom of a 5- to 6-quart slow cooker.
Dump the baby carrots over the raw chicken thighs, spreading them out so they mostly cover the chicken.
In a bowl or large measuring cup, whisk together the condensed cream of chicken soup and the chicken broth until fairly smooth. Pour this mixture evenly over the chicken and carrots in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and the carrots are soft.
About 30 minutes before serving, remove the lid and use two forks to gently shred or break apart the chicken thighs right in the slow cooker. Stir to mix the chicken and carrots into the creamy broth.
Add the dry egg noodles to the slow cooker, pushing them down so they are mostly submerged in the liquid. If the noodles are not covered, add a splash more broth or water, 1/4 cup at a time, just until they are mostly under the surface.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Taste and adjust seasoning if needed with a little salt and black pepper. Give everything a final stir, then serve hot in deep bowls, making sure each serving gets plenty of chicken, carrots, noodles, and broth.
Variations & Tips
You can easily make this your own while keeping the same simple spirit. For a richer flavor, sprinkle 1/2 teaspoon of dried thyme or parsley over the chicken before dumping on the baby carrots. If you like a slightly thicker, more gravy-like base, reduce the chicken broth to 1 1/2 cups or let the finished dish sit on WARM with the lid off for 10 to 15 minutes to thicken. For a lighter version, you can use condensed cream of chicken made with reduced fat, or swap half the thighs for boneless, skinless chicken breasts (just know breasts can be a bit drier, so watch the cooking time and shred as soon as they’re tender). If you prefer, you may cook the noodles separately on the stovetop in salted water and stir them in just before serving; this keeps them firmer and is handy if you’re worried about overcooking. Leftovers keep well in the refrigerator for 3 to 4 days; the noodles will continue to soak up liquid, so add a splash of broth or water when reheating on the stove over low heat. For food safety, always start with fully thawed chicken, not frozen, especially when using a slow cooker. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving. Avoid leaving the finished dish at room temperature for more than 2 hours; cool any leftovers promptly and refrigerate in shallow containers. If reheating in the microwave, stir halfway through to ensure even heating. Finally, do not overfill the slow cooker past about two-thirds full, so everything cooks evenly and safely.
