There is something especially comforting about a slow cooker supper that asks almost nothing of the cook and still turns out creamy, hearty, and fit for a full table. This Amish-style cream of celery chicken pasta is the sort of practical weeknight meal that feels right at home in a Midwestern kitchen, where pantry soups, tender chicken, and a good bowl of pasta have long been trusted to feed hungry folks well. Pouring the soup right over the raw chicken tenders lets the whole dish build flavor quietly through the day, and by supper you have a warm, homestyle meal that tastes like somebody cared.
This dish is lovely served with buttered green beans, sweet peas, or a simple lettuce salad with a tangy dressing to balance the creamy sauce. A basket of warm dinner rolls or thick slices of buttered bread goes nicely alongside for mopping up the sauce, and if you want to round it out for company, a small fruit salad or applesauce makes it feel like an old-fashioned complete meal.
Slow Cooker 5-Ingredient Amish Cream of Celery Chicken Pasta
Servings: 6
Ingredients
1 1/2 pounds raw chicken tenders
2 cans (10.5 ounces each) cream of celery soup
1 packet dry ranch seasoning mix (1 ounce)
8 ounces cream cheese, cubed
12 ounces egg noodles, cooked and drained
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little butter if desired. Arrange the raw chicken tenders in an even layer in the bottom.
2. Spoon the cream of celery soup over the chicken, then sprinkle the ranch seasoning evenly across the top. Add the cubed cream cheese over everything.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is fully cooked and very tender.
4. Shred or break the chicken into bite-size pieces right in the slow cooker, then stir well until the sauce is smooth and the cream cheese is fully blended.
5. Meanwhile, cook the egg noodles according to the package directions and drain them well.
6. Fold the cooked noodles into the chicken mixture, or spoon the creamy chicken over noodles in serving bowls. Serve hot.
Variations & Tips
Add a little broth: If you like a looser, saucier finish, stir in 1/4 to 1/2 cup chicken broth near the end of cooking before adding the noodles. That is especially helpful if your slow cooker runs hot or the sauce thickens more than you expected.
Vegetable boost: For a fuller one-pot supper, stir in cooked peas or steamed broccoli just before serving. They add color and a little sweetness that goes mighty well with the savory celery and ranch flavors.
Try a different pasta: Egg noodles have that old-fashioned comfort, but rotini, shells, or bow ties work just fine too. If using another pasta shape, cook it separately and mix it in at the end so it keeps a pleasant texture.
Make it extra peppery: A few good turns of black pepper over the finished dish wake up the creaminess nicely. A small sprinkle of chopped parsley also freshens the bowl and makes supper look special with hardly any trouble.
Use chicken breasts if needed: If chicken tenders are not what you have on hand, boneless skinless chicken breasts can stand in. Just cut or shred them after cooking and be careful not to overcook, since larger pieces may need the full cooking time.