This slow cooker Amish-style cream of chicken pork pasta is one of those gently nostalgic, no-fuss dinners that tastes like it simmered on the stove all afternoon—because it did, but the slow cooker did the work. The method is as straightforward as the headline promises: you pour cream of chicken soup over a pork tenderloin, add just two more pantry ingredients, and let it go low and slow until the meat is fall-apart tender. Dishes like this show up in many Midwestern church and community cookbooks, often labeled as Amish or farmhouse recipes, where convenience ingredients like canned soup became weeknight staples. It’s hearty, comforting, and tends to disappear faster than anything else on the table.
Serve the creamy shredded pork and sauce spooned generously over hot cooked pasta, such as egg noodles, rotini, or penne, so the sauce can cling to all the curves and edges. A simple green side—steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette—helps balance the richness. Warm dinner rolls or crusty bread are perfect for mopping up the extra sauce. If you like, finish each bowl with a sprinkle of chopped fresh parsley or a grind of black pepper for a fresh, bright contrast.
Slow Cooker Cream of Chicken Pork PastaServings: 6
Ingredients
2 to 2 1/2 pounds pork tenderloin (1 large or 2 small, trimmed)
2 (10.5-ounce) cans condensed cream of chicken soup
1 (1-ounce) packet dry ranch dressing mix
12 ounces dry pasta, such as egg noodles or rotini, cooked according to package directions and drained
Directions
Place the raw pork tenderloin in the bottom of a 5- to 6-quart slow cooker, laying it in a single piece if possible so it cooks evenly.
Sprinkle the dry ranch dressing mix evenly over the top and sides of the pork tenderloin.
Open the cans of condensed cream of chicken soup and pour the soup directly over the pork tenderloin in the slow cooker, using a spatula to spread it so the meat is well coated but not stirring it in completely. This should look like a thick blanket of soup over the raw pork.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily shreds with a fork. The internal temperature of the pork should reach at least 145°F (63°C), though it will typically go higher in a braise like this.
Once the pork is cooked, use two forks to shred it directly in the slow cooker, mixing it into the creamy sauce until the meat is evenly coated. Taste and adjust seasoning with salt and pepper if desired, keeping in mind the ranch mix and soup already contain salt.
While the pork finishes cooking or resting on the warm setting, cook the pasta according to package directions in a large pot of well-salted boiling water until al dente. Drain the pasta well.
Just before serving, add the hot cooked pasta to the slow cooker and gently toss to coat the noodles with the creamy pork and sauce. Alternatively, you can keep the pasta separate and spoon the pork and sauce over individual portions.
Serve the creamy pork and pasta hot, with any extra sauce from the slow cooker spooned over the top.
Variations & Tips
For a slightly lighter version, you can use one can of cream of chicken and one can of cream of chicken with herbs or a reduced-fat variety, though the texture will be a bit looser. If you prefer a more pronounced tang, add 2 to 4 tablespoons of cream cheese or sour cream at the end of cooking, stirring it into the hot sauce until smooth before adding the pasta. To lean into the Amish-style comfort profile, serve the pork and sauce over mashed potatoes or buttered egg noodles instead of mixing the pasta into the slow cooker. You can also swap the ranch dressing mix for a packet of onion soup mix for a different but equally cozy flavor. If you’d like a vegetable built in, stir in 1 to 2 cups of thawed frozen peas or mixed vegetables during the last 20 to 30 minutes of cooking so they heat through without turning mushy. For food safety, always start with fully thawed pork; do not place frozen pork tenderloin directly into the slow cooker, as it will spend too long in the temperature “danger zone” (40°F to 140°F). Keep the lid on while cooking to maintain a safe, steady temperature, and check that the pork reaches at least 145°F (63°C) in the thickest part before shredding. Refrigerate leftovers within 2 hours in shallow containers and reheat gently until steaming hot before serving.
