There are some suppers that feel like they came straight out of a church cookbook, and this slow cooker Amish buttermilk chicken pasta is one of them. It is the kind of practical, comforting meal that turns a few humble ingredients into something tender and creamy, with very little fuss at all. Buttermilk has long been a beloved kitchen staple in rural cooking for tenderizing meats and adding gentle tang, and here it gives the chicken a soft richness that settles right into the noodles for an easy family meal that tastes like you took more trouble than you did.
This dish is especially good with a side of buttered green beans, sweet corn, or a simple lettuce salad with sliced cucumbers and tomatoes. If you want to stretch supper a little farther, set out warm dinner rolls or thick slices of homemade bread to catch the creamy sauce, and a spoonful of parsley or cracked black pepper on top brightens the whole plate nicely.
Slow Cooker 4-Ingredient Amish Buttermilk Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken pieces
2 cups buttermilk
1 packet ranch seasoning mix
12 ounces egg noodles
Directions
1. Place the chicken pieces in the slow cooker in an even layer.
2. Pour the buttermilk over the chicken, then sprinkle the ranch seasoning evenly across the top.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
4. Near the end of the cooking time, boil the egg noodles in salted water according to the package directions, then drain well.
5. Shred or break the chicken into bite-sized pieces right in the slow cooker, then stir in the cooked noodles until everything is coated. Let it sit for 5 minutes before serving so the sauce can settle into the pasta.
Variations & Tips
Add a little richness: If you like a thicker, more velvety finish, stir in a few spoonfuls of cream cheese or a splash of heavy cream at the end. It gives the sauce a fuller body and makes the noodles especially luscious.
Use different pasta: Egg noodles are mighty nice here, but rotini, shells, or even broken fettuccine will do if that is what you have in the pantry. Just cook the pasta separately and add it at the end so it does not turn too soft in the slow cooker.
Brighten the flavor: A little chopped fresh parsley, extra black pepper, or a small squeeze of lemon right before serving can wake up the creamy flavors and keep the dish from feeling too heavy.
Mind the salt: Ranch seasoning can vary from brand to brand, so taste before adding any extra salt. That old habit of seasoning at the end will serve you better here than salting too early.