Some suppers earn their place in the regular rotation because they are fancy, but more often than not it is the simple, dependable ones that stay with a family for years. This slow cooker Amish American cheese chicken pasta is just that kind of meal, built from a handful of pantry and refrigerator staples and made in the easy layered style so many country cooks have relied on for generations. The American cheese melts down into a creamy sauce around the chicken, and by the time it is spooned over tender pasta, you have a filling, comforting supper that tastes like something meant to be shared around a busy kitchen table.
This is a rich and cozy dish, so I like to serve it with something fresh and plain to balance the plate, such as buttered green beans, sweet peas, or a crisp lettuce salad with a light dressing. Warm dinner rolls or simple sliced bread are also mighty good for mopping up the sauce, and if you want to stretch the meal for company, a dish of stewed carrots or corn on the side fits right in with its homespun character.
Slow Cooker 4-Ingredient Amish American Cheese Chicken Pasta
Servings: 6
Ingredients
1 1/2 pounds chicken breast strips
8 slices American cheese
2 cans (10.5 ounces each) cream of chicken soup
12 ounces egg noodles
Directions
1. Lightly grease the inside of the slow cooker if desired for easier cleanup. Spread the raw chicken strips in an even layer across the bottom.
2. Lay the American cheese slices over the chicken, overlapping them a bit so most of the meat is covered.
3. Spoon the cream of chicken soup evenly over the cheese layer. Do not stir. Cover and cook on low for 4 to 5 hours, or until the chicken is fully cooked and tender.
4. Near the end of the cooking time, boil the egg noodles in salted water according to the package directions. Drain well.
5. Stir the cooked chicken and melted cheese mixture in the slow cooker until creamy, then fold in the cooked noodles. Serve hot.
Variations & Tips
Add a little seasoning: If your family likes a bit more flavor, stir in black pepper, garlic powder, onion powder, or a pinch of paprika before serving. Since the dish is very simple, even a small touch of seasoning can wake it up nicely.
Use different pasta: Egg noodles are especially tender and old-fashioned tasting here, but rotini, shells, or penne work fine too. Just cook the pasta separately and fold it in at the end so it does not turn mushy in the slow cooker.
Make it stretch farther: A handful of cooked peas or steamed broccoli folded in with the noodles can help turn this into a full one-pot style supper. That is a fine way to feed a few more people without much more expense.
Keep the chicken tender: Check the slow cooker at the earlier end of the cooking time if your chicken strips are thin. Overcooked chicken can dry out, so once it is fully cooked, give the sauce a stir and move along with the noodles.
For easier serving: This dish thickens as it stands, which many folks enjoy. If you want it a little looser, stir in a splash of hot pasta water or a little milk right before bringing it to the table.