This slow cooker Amish-inspired paprika chicken pasta is the kind of easy supper that saves a busy day and still feels comforting enough to gather everyone around the table. Smoked paprika gives the chicken a deep, cozy flavor, and the slow cooker does most of the work while the sauce turns rich and tender around the pasta. It has that old-fashioned, hearty feel so many families love, with simple pantry ingredients coming together into something that tastes like much more than the short ingredient list would suggest.
Serve this creamy chicken pasta with buttered green beans, sliced cucumbers, sweet corn, or a simple garden salad to keep the meal fresh and summery. Warm rolls or toasted garlic bread are always welcome for soaking up the extra sauce, and if you want to round it out for company, a bowl of chilled fruit on the side makes the whole supper feel easy and generous.
Slow Cooker 6-Ingredient Amish Paprika Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 cans condensed cream of chicken soup, 10.5 ounces each
12 ounces egg noodles
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a thin smear of oil if desired for easier cleanup. Arrange the chicken thighs in an even layer in the bottom.
2. Dust the smoked paprika, garlic powder, and onion powder evenly over the chicken. Spoon the condensed cream of chicken soup over the top and spread it gently so the chicken is mostly covered.
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. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions until tender. Drain well.
5. Shred the chicken right in the slow cooker with two forks, then stir it into the sauce. Add the drained noodles and fold everything together until the pasta is well coated. Let it sit for 5 minutes so the sauce can cling to the noodles, then serve warm.
Variations & Tips
For a creamier sauce: Stir in a splash of milk, half-and-half, or a spoonful of sour cream at the end if you like a looser, silkier finish. This is especially helpful if the noodles soak up more sauce than expected.
For picky eaters: Use regular paprika instead of smoked paprika for a softer flavor, or reduce the smoked paprika slightly the first time you make it. You can also serve the noodles and chicken side by side before mixing if someone at the table prefers plainer bites.
Add a vegetable: Stir in thawed peas or steamed carrots right before serving for a little color and sweetness. If your family likes mushrooms, they fit nicely into the sauce too.
Use a different pasta: Egg noodles give this dish a cozy texture, but rotini, shells, or even bow ties work well if that is what you have on hand. Just cook the pasta separately and add it at the end so it keeps the right texture.
Make-ahead tip: You can place the chicken in the slow cooker insert, add the seasonings and soup, cover, and refrigerate it for a few hours before cooking if your insert is refrigerator-safe. That makes it even easier to get supper started on a warm summer afternoon.