This slow cooker Amish cream of potato chicken pasta is the kind of easy, comforting dinner that earns a permanent spot in the meal plan rotation. It leans on a handful of pantry and fridge staples, with cream of potato soup creating a rich, cozy sauce as the chicken cooks low and slow. It has that simple, hearty, family-style feel Amish-inspired dishes are known for, and it is especially handy on busy workdays when getting dinner started in the morning makes the evening feel much easier.
Serve this creamy pasta with a simple green salad, steamed green beans, or roasted broccoli to balance the richness. Warm dinner rolls or garlic bread are also great for soaking up the extra sauce, and if you want to stretch the meal for a crowd, a fruit salad or crisp cucumber side keeps everything feeling fresh and easy.
Slow Cooker 5-Ingredient Amish Cream of Potato Chicken Pasta
Servings: 6
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
2 cans (10.5 ounces each) cream of potato soup
1 packet (1 ounce) ranch seasoning mix
1 cup chicken broth
12 ounces pasta, such as rotini or medium shells
Directions
1. Place the chicken thighs in the bottom of the slow cooker in an even layer.
2. Pour the cream of potato soup over the chicken, then add the ranch seasoning and chicken broth. Spread everything gently so the chicken is 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. Shred the chicken directly in the slow cooker with two forks and stir it into the sauce until well combined.
5. Meanwhile, cook the pasta in salted water according to the package directions. Drain well.
6. Add the cooked pasta to the slow cooker and toss until the noodles are evenly coated in the creamy chicken mixture. Let it sit for 5 minutes if needed to thicken slightly, then serve warm.
Variations & Tips
Add cheese: Stir in 1 cup shredded cheddar or mozzarella at the end for an even richer, creamier finish. This is a great option if you want the sauce to feel a little more like a casserole-style pasta dinner.
Use a different pasta shape: Rotini, shells, penne, or egg noodles all work well here. I like shapes with ridges or curves because they hold onto the sauce better, especially when packing leftovers for lunch.
Make it stretch farther: Add a bag of frozen peas or mixed vegetables during the last 20 to 30 minutes of cooking, or stir in sautéed mushrooms before serving. It is an easy way to round out the meal without making another side dish.
Keep the pasta texture right: For the best texture, cook the pasta separately and stir it in just before serving. If it sits too long in the slow cooker, it can soak up too much sauce and become overly soft, so this recipe is ideal for adding noodles at the very end.