This slow cooker Amish-style cream of chicken turkey pasta is exactly the kind of dinner that saves a busy weeknight. With just a handful of pantry-friendly ingredients, the slow cooker does most of the work while the turkey turns tender in a rich, creamy sauce that coats every bite of pasta. It has that cozy, old-fashioned comfort food feel that makes it especially appealing when you want something filling, family-friendly, and easy enough to throw together before work.
Serve this hearty pasta with a simple green salad, steamed green beans, or roasted broccoli to balance the creamy sauce. Warm rolls, buttered bread, or garlic toast are also great for scooping up the extra sauce, and if you want to stretch the meal for a bigger table, a side of applesauce or a crisp cucumber salad fits the homestyle flavor really well.
Slow Cooker 4-Ingredient Amish Cream of Chicken Turkey Pasta
Servings: 6
Ingredients
1 1/2 to 2 pounds boneless skinless turkey breast
2 cans (10.5 ounces each) cream of chicken soup
1 packet (1 ounce) dry onion soup mix
12 ounces egg noodles
Directions
1. Place the turkey breast in the bottom of the slow cooker. Pour the cream of chicken soup over the top, then sprinkle in the dry onion soup mix. Spread the soup over the turkey as evenly as you can.
2. Cover and cook on low for 5 to 6 hours or until the turkey is very tender and easy to shred.
3. Remove the turkey from the slow cooker and shred it with two forks. Return the shredded turkey to the sauce and stir well to combine.
4. Cook the egg noodles in a pot of salted boiling water according to the package directions. Drain them well.
5. Stir the cooked noodles into the slow cooker, or spoon the creamy turkey mixture over the noodles when serving. Serve hot.
Variations & Tips
Add vegetables: Stir in frozen peas, steamed broccoli, or sauteed mushrooms at the end for an easy way to add color and make the dish feel a little more complete without much extra effort.
Make it extra creamy: If you like a looser, richer sauce, add a splash of milk, half-and-half, or a dollop of sour cream before serving. This is especially helpful if the pasta absorbs a lot of sauce while sitting.
Use a different pasta: Egg noodles are the classic choice here, but rotini, shells, or bow ties work well too. If you're meal prepping, keep the pasta separate and combine just before serving so it stays from getting too soft.
Season to taste: Since cream soups and onion soup mix can vary in saltiness, taste the sauce before adding extra salt. A little black pepper or chopped parsley on top can brighten the whole dish with almost no effort.