This slow cooker Amish-style carrot chicken pasta is the kind of practical, comforting supper that fits beautifully into a busy weeknight. The combination is simple and economical: chicken quarters, sweet carrot coins, a creamy soup base, broth, and pasta cooked until tender and hearty. It has the plainspoken appeal often associated with Amish home cooking, where a handful of familiar ingredients are turned into a filling family meal with very little fuss.
Serve this with buttered green beans, a crisp lettuce salad, or warm dinner rolls to round out the meal. Because the finished dish is rich and savory, a bright side such as cucumber salad or applesauce also works well. If you like a little contrast, a sprinkle of chopped parsley and plenty of black pepper at the table wake up the creamy pasta nicely.
Slow Cooker 6-Ingredient Amish Carrot Chicken Pasta
Servings: 6
Ingredients
2 chicken quarters, skin removed if desired
4 large carrots, peeled and sliced into coins
1 can (10.5 ounces) condensed cream of chicken soup
2 cups chicken broth
8 ounces uncooked egg noodles or other short pasta
1/2 teaspoon black pepper
Directions
1. Arrange the carrot coins around and underneath the chicken quarters in the slow cooker. In a bowl, stir together the condensed soup, chicken broth, and black pepper, then pour the mixture over the chicken and carrots.
2. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the chicken is very tender and the carrots are soft.
3. Remove the chicken to a plate, discard the bones and skin, and shred or chop the meat. Return the chicken to the slow cooker.
4. Stir in the uncooked noodles. Cover and cook on high for 20 to 30 minutes more, stirring once or twice if your slow cooker runs hot, until the pasta is tender and the sauce has thickened slightly.
5. Taste and adjust with a little more pepper if needed, then spoon into bowls and serve hot.
Variations & Tips
Add onion: If you do not mind going beyond six ingredients, sliced onion fits naturally into this dish and adds a little sweetness and depth. Layer it under the chicken so it softens fully during the long cooking time.
Choose your pasta carefully: Egg noodles are especially fitting here because they cook quickly and give the dish a classic comfort-food feel. If using rotini or shells, check for doneness often and add a splash more broth if the mixture seems too thick.
Make it creamier: For a richer finish, stir in a small splash of milk or a spoonful of sour cream right before serving. Do this off the heat or at the very end so the sauce stays smooth.
Use boneless chicken if preferred: Boneless thighs work well if you want easier shredding and serving. Reduce the cooking time slightly and check for tenderness a bit earlier, since boneless cuts can cook faster than quarters.
Prevent overcooked pasta: Slow cookers vary, and pasta can go from just right to too soft rather quickly. Start checking at the 20-minute mark, especially if your crock runs hot, and serve as soon as the noodles are tender.