Servings: 6 | Prep time: 5 minutes | Cook time: 5–6 hours (LOW) or 3–4 hours (HIGH) plus 20–30 minutes for noodles | Total time: Varies
There’s something deeply comforting about a bowl of chicken and noodles — the kind of dish that feels like a warm hug on a cold day. This Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles captures all that cozy nostalgia with almost no effort at all.
Inspired by traditional Amish pot pie (which is actually a thick, creamy chicken stew with wide noodles, not a baked pie), this slow cooker version is pure comfort food. Tender shredded chicken, sweet frozen vegetables, a rich and creamy broth, and soft, wide egg noodles — all cooked together in one pot.
The beauty of this recipe is in its simplicity. Just five ingredients and a few minutes of prep. The slow cooker does all the work, transforming simple pantry staples into a meal that tastes like it simmered on a farmhouse stove all day.
Serve it with crusty bread or a simple side salad, and you have a complete dinner that will have everyone asking for seconds.
Why You’ll Love This Recipe
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Only five ingredients – Chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, egg noodles.
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Five minutes of prep – Open, dump, pour, cover, walk away.
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No browning required – The slow cooker does all the work.
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Tender, shreddable chicken – Falls apart with two forks.
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Rich, creamy, savory broth – Thick and satisfying.
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Soft, silky egg noodles – Cook right in the slow cooker.
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Perfect for busy weeknights or Sunday suppers – Versatile and comforting.
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A taste of Amish country – Authentic Pennsylvania Dutch comfort food.
Ingredients
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Boneless, skinless chicken breasts – 2 pounds
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Frozen mixed vegetables (peas, carrots, corn, and green beans) – 1 (12–16 ounce) bag
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Condensed cream of chicken soup – 2 cans (10.5 ounces each)
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Low-sodium chicken broth – 3 cups
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Extra-wide egg noodles – 12 ounces
Ingredient Notes
What kind of chicken? Boneless, skinless chicken breasts are lean and cook beautifully in the slow cooker. For an even juicier, more forgiving result, substitute boneless, skinless chicken thighs. Thighs stay moist even if cooked a little longer.
What kind of frozen mixed vegetables? Look for a mix that includes peas, carrots, corn, and green beans. Some mixes also include lima beans — those work too. You can also use a bag of just peas and carrots. Do not thaw the vegetables — they go into the slow cooker frozen.
What kind of cream of chicken soup?Campbell’s is the classic brand. Store brand works fine. Do not use “healthy” or low-fat versions — they can be thinner and less flavorful.
What kind of chicken broth? Low-sodium chicken broth is recommended because the cream of chicken soup already contains salt. If you only have regular broth, reduce or omit any additional salt.
What kind of egg noodles? Extra-wide egg noodles are traditional and hold up well to the slow cooker. Wide egg noodles also work. Avoid very thin noodles — they can become mushy.
Do I need to add any other seasonings? The cream of chicken soup provides plenty of flavor. Taste the finished dish before adding any additional salt or pepper. A little black pepper at the end is a nice touch.
Do I need to stir during cooking? Do not stir before the initial cooking time. The chicken needs to cook undisturbed. Stir only when shredding the chicken and adding the noodles.
Step-by-Step Instructions
Step 1: Layer the Chicken
Place the 2 pounds of raw chicken breasts in an even layer on the bottom of a 5- to 6-quart slow cooker.
Step 2: Add the Frozen Vegetables
Open the bag of frozen mixed vegetables and dump them evenly over the chicken breasts — no need to thaw.
Step 3: Make the Creamy Broth
In a medium bowl or large measuring cup, whisk together:
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2 cans (10.5 oz each) condensed cream of chicken soup
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3 cups low-sodium chicken broth
Whisk until fairly smooth. This mixture is your simple, three-ingredient base when combined with the chicken and vegetables already in the slow cooker.
Step 4: Pour Over Everything
Pour the soup-and-broth mixture over the chicken and vegetables in the slow cooker, making sure everything is mostly covered.
Do not stir — just let the liquid seep down around the chicken.
Step 5: Cover and Cook
Cover the slow cooker with the lid. Cook on:
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LOW for 5 to 6 hours, or
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HIGH for 3 to 4 hours
The chicken is ready when it is very tender and easily shreds with a fork.
Step 6: Shred the Chicken
When the chicken is done, use two forks to shred it right in the slow cooker, stirring gently so the chicken, vegetables, and creamy broth are well combined.
Step 7: Add the Egg Noodles
Add the 12 ounces of extra-wide egg noodlesdirectly to the slow cooker, stirring them into the hot mixture so they are mostly submerged in the broth.
Step 8: Cook the Noodles
Cover again and cook on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are tender but not mushy.
If the mixture seems too thick for your liking, you can stir in a splash or two of extra chicken broth or hot water.
Step 9: Serve
Taste and adjust seasoning if desired with a little salt and black pepper, then ladle into bowls and serve warm while the noodles are still silky and the broth is nice and creamy.
Variations & Tips
Make It with Chicken Thighs
Substitute 2 pounds of boneless, skinless chicken thighs for the breasts. Thighs are more forgiving and stay even juicier. Cooking time remains the same.
Add Fresh Herbs
Add 1 teaspoon of dried thyme or 2 sprigs of fresh thyme to the broth mixture. Thyme is a classic pairing with chicken pot pie.
Add Garlic
Add 2–3 cloves of minced fresh garlic to the broth mixture. Garlic adds aromatic depth.
Add Mushrooms
Add 1 cup of sliced fresh mushrooms along with the frozen vegetables. Mushrooms add earthy flavor.
Make It with Homemade Broth
Use homemade chicken broth for an even richer, more flavorful base.
Make It Gluten-Free
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Use gluten-free cream of chicken soup(several brands make it)
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Use gluten-free egg noodles (several brands make them)
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Use gluten-free chicken broth (most are)
Make It Dairy-Free
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Use dairy-free cream of chicken soup (or substitute with a homemade dairy-free version)
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The dish will be slightly less creamy but still delicious
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days. The noodles will absorb more liquid as they sit — it becomes almost like a noodle casserole. The flavors deepen overnight.
Reheating:
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Microwave: 1–2 minutes per serving. Add a splash of broth or water if it seems dry.
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Stovetop: Warm over medium-low heat, adding a splash of broth to loosen the sauce.
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Slow cooker: Warm on LOW for 30–45 minutes.
Freezing: Not recommended. The noodles become mushy when frozen and thawed. If you want to freeze this dish, freeze before adding the noodles, then add fresh noodles when reheating.
Frequently Asked Questions (FAQs)
Do I need to cook the noodles before adding them to the slow cooker?
No. The egg noodles cook directly in the creamy broth. This is one of the conveniences of this recipe — no extra pot to clean.
Can I use fresh vegetables instead of frozen?
Yes. Use about 2 cups of fresh diced carrots, peas, and corn. You may need to add an extra ½ cup of broth, as fresh vegetables release less liquid than frozen.
Why do I need to add the noodles at the end?
If you add the noodles at the beginning, they will become mushy and disintegrate during the long cooking time. Adding them at the end ensures they are tender but still hold their shape.
Why is my sauce too thin?
A few possibilities:
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You added too much broth (stick to 3 cups)
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Your frozen vegetables released more liquid than usual
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You didn’t cook the noodles long enough (the starch from the noodles helps thicken the sauce)
To fix: make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, stir it in, and cook on HIGH for 10–15 minutes until thickened.
Why is my sauce too thick?
Stir in a splash of chicken broth or hot water, a tablespoon at a time, until it reaches your desired consistency. Do this just before serving.
Can I add potatoes to this recipe?
Yes. Add 1 pound of peeled and diced potatoes along with the frozen vegetables. The potatoes will cook and become tender. You may need to add an extra ½ cup of broth.
What should I serve with this?
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Crusty bread or dinner rolls – For sopping up the creamy broth
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A simple green salad – With a tangy vinaigrette
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Roasted vegetables – Asparagus, green beans, or broccoli
What to Serve With It
As a complete meal:
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This chicken pot pie noodles with crusty bread and a simple green salad
Classic pairings:
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Crusty bread or dinner rolls – Essential for sopping up the creamy broth
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Buttered bread – Simple and satisfying
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A simple green salad – With a tangy vinaigrette
Vegetable sides:
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Roasted asparagus – Elegant and easy
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Steamed green beans – Adds color and crunch
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Roasted broccoli – Simple and healthy
For a complete Amish-inspired meal:
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This chicken pot pie noodles
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A simple green salad
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Dinner rolls
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Applesauce on the side
The Amish Pot Pie Tradition
In Amish and Pennsylvania Dutch cooking, “pot pie” doesn’t mean a baked pie with a crust. Instead, it’s a thick, creamy stew with large, square, homemade egg noodles (sometimes called “pot pie squares”).
Traditional chicken pot pie starts with a whole chicken simmered for hours to make a rich broth. The meat is picked off the bones, and wide, handmade egg noodles are dropped into the bubbling broth. Vegetables are added, and the whole thing is served as a hearty, filling meal.
This slow cooker version honors that tradition while making it accessible for modern cooks. It uses convenient ingredients — boneless chicken, frozen vegetables, canned soup, and store-bought egg noodles — but the spirit remains the same: a warm, creamy, comforting bowl of chicken and noodles.
Final Thoughts
This Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles is the kind of recipe that becomes a family favorite. It’s simple enough for a busy weeknight, comforting enough for a Sunday supper, and delicious enough that everyone will ask for the recipe.
Five ingredients. One pot. Five minutes of prep. And a creamy, satisfying bowl of chicken and noodles that tastes like it simmered on a farmhouse stove all day.
Make it on a cold winter night when you need something warm and comforting. Make it for a family dinner when you want everyone to linger at the table. Or make it just because you’re craving a taste of Amish country. Your family will ask for it again and again.