There is something mighty comforting about a slow cooker supper that asks very little of you and still turns out rich, creamy, and satisfying. This Amish-style milk chicken pasta leans on the plain good sense of farmhouse cooking, where a handful of humble ingredients are turned into a meal that stretches well and pleases everybody at the table. The milk gently cooks the chicken into tenderness, making a simple sauce that clings beautifully to hot pasta and tastes like the sort of dish that would have been passed around after a long day’s work.
Serve this creamy chicken pasta with buttered green beans, sweet peas, or a crisp lettuce salad with a tangy dressing to balance the richness. Warm dinner rolls or thick slices of homemade bread are especially nice for catching the extra sauce, and if you like, a little stewed carrot or applesauce on the side gives the whole plate that old-fashioned Midwestern supper feel.
Slow Cooker 4-Ingredient Amish Milk Chicken Pasta
Servings: 6
Ingredients
2 pounds chicken wings
4 cups whole milk
1 packet ranch seasoning mix, about 1 ounce
12 ounces egg noodles
Directions
1. Lightly grease the slow cooker insert if you like for easier cleanup. Arrange the raw chicken wings in an even layer in the slow cooker.
2. Sprinkle the ranch seasoning evenly over the chicken wings, then pour the whole milk over the top.
3. Cover and cook on low for 5 to 6 hours, or until the chicken is very tender and cooked through. Carefully lift out the wings. If you prefer, remove the meat from the bones and return the meat to the cooker, discarding the bones and skin.
4. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Stir the drained noodles into the creamy chicken mixture, or spoon the chicken and sauce over bowls of hot noodles. Let it sit a minute or two so the pasta can soak up some of that good flavor, then serve hot.
Variations & Tips
Use boneless chicken: If you would rather skip picking meat from the bones, make this with boneless skinless chicken thighs. They stay tender in the slow cooker and are especially nice for easy serving over noodles.
Thicker sauce: For a creamier finish, remove the cooked chicken, then whisk 1 to 2 tablespoons of cornstarch with a little cold milk and stir it into the hot liquid in the slow cooker. Cover and cook on high for 10 to 15 minutes before adding the chicken back in.
Add a little color: A handful of chopped parsley, cooked peas, or lightly steamed carrots stirred in at the end makes the dish look brighter and rounds it out into more of a one-pot supper.
Mind the milk: Whole milk works best here because it is less likely to separate during the long cook. If your sauce looks a little curdled, give it a gentle stir; it will often smooth out enough once mixed with the noodles.
Season to taste: Ranch packets can vary in saltiness, so taste the sauce before serving and add black pepper or a small pinch of salt only if needed. A light shake of garlic powder is also pleasant if you want a fuller flavor without adding more ingredients.