There is something especially comforting about a slow cooker supper that asks very little of you and still fills the house with that rich, homey smell by late afternoon. This Amish-style cream of mushroom chicken pasta leans on a handful of pantry and freezer staples to make a hearty meal with tender chicken, savory sauce, and noodles that catch every bit of that creamy gravy. It is the sort of practical, filling dish that fits right into a Midwestern kitchen, where simple ingredients and steady cooking have always had a way of bringing folks to the table.
This pasta is satisfying all on its own, but it is mighty good with buttered green beans, sweet peas, or a crisp cucumber salad to lighten the plate. If you want to stretch the meal for a bigger family, set out warm dinner rolls or a pan of simple biscuits for mopping up the extra sauce, and a spoonful of applesauce on the side gives it that old-fashioned supper feel.
Slow Cooker 4-Ingredient Amish Cream of Mushroom Chicken Pasta
Servings: 6
Ingredients
1 can (10.5 ounces) condensed cream of mushroom soup
8 chicken drumsticks, raw
12 ounces egg noodles
1 cup chicken broth or water
Directions
1. Place the raw chicken drumsticks in the bottom of the slow cooker in an even layer.
2. Spoon the cream of mushroom soup over the chicken, then pour in the chicken broth or water. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
3. When the chicken is done, remove the drumsticks to a plate. Pull off and discard the skin and bones, then shred or chop the meat into bite-size pieces.
4. Meanwhile, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain well.
5. Return the chicken meat to the slow cooker and stir it into the creamy mushroom sauce. Add the cooked noodles and toss gently until everything is well coated. Let it sit on warm for 5 to 10 minutes, then serve hot.
Variations & Tips
Add a little seasoning: If your pantry allows for one more reach, a pinch of black pepper, garlic powder, or dried parsley stirred into the soup gives the sauce a touch more character without changing the spirit of this simple meal.
Use boneless chicken: Boneless skinless chicken thighs work beautifully here and are a little easier to shred and stir back into the noodles. They stay tender in the slow cooker and make serving especially easy on a busy weeknight.
Make it extra creamy: For a richer supper, stir in a splash of milk or a spoonful of sour cream at the end. Do this after the slow cooking is done so the sauce stays smooth and velvety.
Keep the noodles separate: If you expect leftovers, store the noodles apart from the chicken and sauce when you can. That way the pasta does not soak up too much liquid overnight, and tomorrow's bowl will be just as pleasant.