This slow cooker 5-ingredient Amish provolone chicken pasta is the kind of practical comfort food that earns a permanent place in a weeknight rotation. The combination of chicken breasts, creamy soup, provolone, and pasta creates a rich, casserole-like dinner with very little hands-on work, and the Amish-style inspiration reflects the straightforward, hearty cooking traditions that make simple pantry ingredients taste especially satisfying.
Serve this pasta with a crisp green salad, steamed green beans, or roasted broccoli to balance the creamy sauce. Warm garlic bread or buttered dinner rolls are also excellent alongside, especially for catching any extra sauce, and a simple glass of iced tea or sparkling water with lemon keeps the meal easy and family-style.
Slow Cooker 5-Ingredient Amish Provolone Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
8 slices provolone cheese
2 cans (10.5 ounces each) condensed cream of chicken soup
1 cup chicken broth
12 ounces egg noodles
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired. Arrange the chicken breasts in an even layer in the bottom, then drape the provolone slices directly over the raw chicken so the surface is mostly covered.
2. Spoon the condensed cream of chicken soup over the cheese, then pour in the chicken broth. Cover and cook on low for 5 to 6 hours or until the chicken is fully cooked and tender enough to shred.
3. Remove the lid and shred the chicken right in the slow cooker using two forks, stirring it into the melted cheese and creamy sauce until evenly combined.
4. Meanwhile, cook the egg noodles in salted boiling water according to package directions until just tender. Drain well, then fold the noodles into the slow cooker mixture until coated. If the sauce seems too thick, add a small splash of hot water or extra broth.
5. Taste and adjust as needed, then serve hot. Spoon the pasta into bowls and enjoy while the sauce is creamy and the chicken is tender.
Variations & Tips
Add vegetables: Stir in peas, chopped spinach, or steamed broccoli at the end for extra color and a more complete one-bowl dinner. Add them after the chicken is shredded so they keep a fresher texture.
Use a different pasta shape: Egg noodles suit the soft, comforting style of this dish, but rotini, penne, or shells also work well. Just cook the pasta separately and combine it with the sauce shortly before serving so it does not become overly soft.
Season simply: Even with a short ingredient list, a little black pepper, garlic powder, or onion powder can deepen the flavor. If your soup and broth are already well seasoned, taste before adding any extra salt.
Keep the cheese smooth: Laying the provolone directly over the chicken helps it melt into the sauce as the chicken cooks. For the best texture, avoid opening the slow cooker too often during cooking, since that can lengthen the total cook time.
Make ahead tip: You can place the chicken, provolone, soup, and broth in the slow cooker insert the night before and refrigerate it. The next day, set the insert into the cooker and start cooking, then boil the noodles just before dinner.