Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles is tender shredded chicken, mixed vegetables and wide egg noodles in a creamy, savory sauce, all made in the crockpot. It tastes like chicken pot pie without the crust, and it is the easy comfort dinner you start in the morning on a busy day.
How to make crockpot chicken pot pie noodles: Layer chicken breasts and frozen vegetables in the slow cooker, pour on cream of chicken soup whisked with broth, cook on low 5 to 6 hours, shred the chicken, then stir in egg noodles and cook on high 20 to 30 minutes until tender.
Why You’ll Love It
- Five main ingredients: chicken, frozen vegetables, cream of chicken soup, broth and egg noodles.
- Hands-off: the chicken cooks itself; you only shred it and add the noodles.
- One pot: the noodles cook right in the sauce, so there is no extra pot to wash.
- Feeds 6: two pounds of chicken make a big, hearty batch.
Ingredient Notes
Chicken breasts: Two pounds of boneless, skinless breasts, laid flat in one layer so they cook evenly. Thighs work too and stay extra juicy.
Frozen mixed vegetables: Peas, carrots, corn and green beans give it the classic pot pie look. They go in frozen.
Cream of chicken soup and broth: Two cans of soup whisked with 3 cups of low-sodium broth make the sauce. Low-sodium broth matters here, because the soup already brings plenty of salt.
Extra-wide egg noodles: Twelve ounces, added dry at the end. Wide noodles hold up in the thick sauce better than thin ones. I press them down so every noodle is under the liquid.
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Ingredients
- 2 lbs chicken breasts, boneless, skinless
- 12-16 oz frozen mixed vegetables
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups chicken broth, low-sodium
- 12 oz extra-wide egg noodles
- Black pepper, to taste
- Salt, to taste
How to Make Crockpot Chicken Pot Pie Noodles
1. Add the chicken. Place the chicken breasts in an even layer in the bottom of a 5–6 quart slow cooker.
2. Add the vegetables. Pour the frozen mixed vegetables evenly over the chicken.
3. Add the sauce. Whisk the cream of chicken soup and broth together until mostly smooth, then pour it over the chicken and vegetables. Do not stir.
4. Cook. Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the thickest part of the chicken reaches 165°F (74°C).
5. Shred. Shred the chicken right in the slow cooker with two forks and stir to combine.
6. Cook the noodles. Add the egg noodles, pressing them into the liquid. Cover and cook on high for 20–30 minutes, stirring now and then, until the noodles are tender.
7. Season. Loosen with extra broth or water if needed, then season with black pepper and salt to taste.
How to Keep the Noodles From Going Mushy
The noodles go in only for the last 20 to 30 minutes, on high. That is enough to cook them through in the hot sauce. Added at the start, they would break down into paste over the long cook.
Press them under the liquid and stir a couple of times so none stay dry on top. Start tasting at 20 minutes: you want them tender with a little bite, because they keep softening as they sit in the sauce.
The sauce thickens as the noodles absorb it. I keep a cup of broth nearby and add a splash at the end if it gets too thick, so it stays creamy and spoonable.
Tips for Success
Why is it too thick?
The noodles soaked up the sauce, especially if it sat on warm. Stir in a little broth or water until it loosens.
Why is the chicken dry?
It cooked too long. Check it at the early end of the time and shred it as soon as it reaches 165°F.
Why are some noodles hard?
They stayed above the liquid. Push them all under and stir halfway through.
Why is it bland?
The low-sodium broth needs a final seasoning. Taste once the noodles are tender and add salt and plenty of black pepper; the noodles soak up salt, so season at the end, not the start.
Variations
- Creamier: stir a splash of heavy cream in at the end for a silkier sauce.
- Cheesy: stir a cup of shredded cheddar into the finished noodles until it melts.
- Add herbs: a little dried thyme or rosemary with the soup gives it a classic pot pie flavor.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat with a splash of broth until a food thermometer reads 165°F. Do not reheat leftovers in the slow cooker; use the stove or microwave.
What to Serve With It
This is a full meal, but warm biscuits or a green salad are nice on the side. For more Amish-style comfort food, try Amish chicken pot pie, Amish broccoli chicken noodles or Amish buttered noodles. On the stovetop, chicken pot pie noodle skillet is ready fast, and chicken with buttered noodles is another easy family dinner. For beef lovers, Amish beef and noodles is the same idea.
Frequently Asked Questions
What are the ingredients in 5-ingredient crockpot chicken and noodles?
Chicken breasts, frozen mixed vegetables, cream of chicken soup, chicken broth and egg noodles, plus salt and pepper.
Can I put raw egg noodles in the slow cooker?
Yes, add them dry for the last 20 to 30 minutes on high. They cook in the sauce and help thicken it.
Can I use frozen chicken?
Thaw it first. USDA FSIS advises against cooking frozen meat in a slow cooker, because it stays too long at unsafe temperatures while it thaws.
Crockpot Chicken and Noodles at a Glance
This is an easy crockpot chicken and noodles dinner with the flavor of chicken pot pie. Five main ingredients go into the slow cooker, plus salt and pepper.
- Chicken: 2 pounds of chicken breasts, shredded once tender.
- Sauce: two cans of cream of chicken soup and 3 cups of chicken broth.
- Vegetables: a bag of frozen mixed vegetables.
- Noodles: 12 ounces of extra-wide egg noodles, added near the end so they do not turn mushy.
Final Notes
Add the noodles only at the end and keep a little broth handy. If you have a question or make it, tell me how it turned out in the comments.
Slow Cooker Amish Chicken Pot Pie Noodles
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Ingredients
- 2 lbs chicken breasts boneless, skinless
- 12-16 oz frozen mixed vegetables
- 2 cans cream of chicken soup 10.5 oz each
- 3 cups chicken broth low-sodium
- 12 oz extra-wide egg noodles
- black pepper to taste
- salt to taste
Instructions
- Place chicken breasts in an even layer at the bottom of a 5–6 quart slow cooker.
- Pour frozen mixed vegetables evenly over the chicken.
- Whisk cream of chicken soup and chicken broth together until mostly smooth, then pour over the chicken and vegetables. Do not stir.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until the thickest part of the chicken reaches 165°F (74°C).
- Shred the chicken directly in the slow cooker using two forks and stir to combine.
- Add egg noodles, pressing them into the liquid. Cover and cook on high for 20–30 minutes, stirring occasionally, until noodles are tender.
- Adjust consistency with extra broth or water if needed. Season with black pepper and salt to taste before serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
