Dump fresh baby spinach over raw chicken tenderloins, together with 3 other ingredients, into slow cooker for a hearty family supper that's always a y

This slow cooker 5-ingredient Amish-style spring spinach chicken noodles recipe is exactly the kind of practical, comforting supper I lean on during busy weeks. Everything starts by dumping fresh baby spinach over raw chicken tenderloins in the slow cooker, then adding just three more pantry-friendly ingredients to create a brothy, creamy base that turns into a hearty noodle dish by dinnertime.

The Amish and Mennonite communities across the Midwest are known for simple, resourceful cooking that focuses on comfort and thrift—chicken and noodles are a staple at church suppers and family gatherings. This version keeps that spirit but streamlines the process for a modern slow cooker, with minimal prep and maximum payoff.

Serve these creamy spinach chicken noodles in wide bowls, with a little extra black pepper and a sprinkle of grated Parmesan if you like. A simple green salad with a tangy vinaigrette or a plate of sliced raw vegetables helps balance the richness. Warm dinner rolls, buttered toast, or a rustic loaf of bread are perfect for soaking up the sauce.

If you want to stretch the meal for a crowd, offer steamed or roasted carrots or green beans on the side and put a jar of pickles or pickled beets on the table for a nod to classic Amish-style accompaniments.

Slow Cooker Spring Spinach Chicken Noodles

Servings: 6

Ingredients

1 1/2 pounds raw chicken tenderloins
5 ounces fresh baby spinach (about 5 packed cups)
3 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
8 ounces wide egg noodles (about 4 cups dry)

Directions

Place the raw chicken tenderloins in an even layer on the bottom of a 5- to 7-quart slow cooker.

Dump the fresh baby spinach directly over the raw chicken, spreading it out so it mostly covers the chicken. It will look like a lot, but it will cook down significantly.

In a medium bowl or large measuring cup, whisk together the chicken broth and condensed cream of chicken soup until mostly smooth. Pour this mixture over the spinach and chicken in the slow cooker, making sure the liquid seeps down around everything.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

Once the chicken is cooked, use two forks to shred the tenderloins directly in the slow cooker, stirring to mix the shredded chicken and wilted spinach into the broth-soup mixture.

Add the dry egg noodles to the slow cooker, pressing them down gently so they are mostly submerged in the liquid. If the noodles are not covered, add a splash or two of extra broth or water just until they are barely covered.

Cover again and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. Slow cookers vary, so start checking at 15 to 20 minutes.

Taste and adjust seasoning with salt and freshly ground black pepper if desired (the canned soup and broth already contain salt, so season at the end). Serve hot in bowls, making sure each serving has plenty of chicken, noodles, and spinach.


Variations & Tips

For a more traditional Amish chicken-and-noodles feel, use homemade or frozen kluski-style noodles instead of standard wide egg noodles; you may need a few extra minutes of cook time and a splash more broth. If you prefer a slightly lighter dish, swap half of the condensed cream of chicken soup for an equal amount of plain Greek yogurt, stirring the yogurt in after the chicken is shredded so it doesn’t curdle.

You can also add 1 cup of sliced carrots or celery on top of the chicken before dumping in the spinach, but keep in mind that this will go beyond the original 5-ingredient concept. For extra flavor without more ingredients, stir in a generous grind of black pepper and a pinch of dried thyme or poultry seasoning if you have it on hand. To make this recipe friendly for dark-meat lovers, substitute boneless, skinless chicken thighs for the tenderloins and keep the same timing.

Food safety tips: Always start with raw chicken that has been properly refrigerated (40°F or below) and never leave it out at room temperature for more than 2 hours. Keep raw chicken and its packaging away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly after handling raw poultry. Make sure the chicken reaches an internal temperature of at least 165°F before serving; most slow cookers will achieve this well within the suggested time, but if your slow cooker runs cool or is very full, check with an instant-read thermometer.

Refrigerate leftovers within 2 hours of cooking and consume within 3 to 4 days, reheating to at least 165°F before eating. If the noodles soak up too much liquid upon reheating, simply add a splash of broth or water to loosen the mixture.