There are chicken pot pies that require homemade crusts, rolling pins, and hours of work. And then there is this Slow Cooker 5-Ingredient Amish Chicken Pot Pie Noodles—a creamy, comforting, ridiculously easy dish that captures all the flavors of a classic chicken pot pie but uses tender noodles instead of a pastry crust. With just five main ingredients and a slow cooker, you can have a hearty, satisfying meal that tastes like it simmered on the stove all day.
Amish chicken pot pie is traditionally a thick, stew-like dish made with wide egg noodles or homemade dough squares, not a double-crusted pie. This slow cooker version stays true to those roots, combining tender chicken, creamy broth, vegetables, and wide noodles into a one-pot wonder. The result is pure comfort food: rich, savory, and deeply satisfying.
This recipe is perfect for busy weeknights, for feeding a crowd, or for any time you crave a warm, comforting meal without a lot of fuss. It is also budget-friendly, made from pantry staples, and endlessly customizable. Serve it with a side salad or crusty bread, and watch it disappear.
Why You Will Love This Slow Cooker Amish Chicken Pot Pie Noodles
· Only 5 main ingredients: Chicken, broth, cream soup, vegetables, and noodles.
· Hands-off cooking: The slow cooker does all the work.
· Creamy, savory, and comforting: All the flavors of chicken pot pie.
· Great for crowds: Easily doubles for potlucks and family dinners.
· Budget-friendly: Uses affordable chicken and pantry staples.
· Kid-approved and adult-pleasing: Everyone loves this dish.
· Customizable: Add different vegetables or herbs.
The 5 Main Ingredients
1. 2 pounds boneless, skinless chicken breasts or thighs
2. 4 cups low-sodium chicken broth
3. 1 can (10.5 ounces) condensed cream of chicken soup
4. 1 bag (16 ounces) frozen mixed vegetables (peas, carrots, corn, green beans)
5. 8 ounces wide egg noodles
That is it. Five ingredients. One slow cooker. No fuss.
Ingredients (Full List)
Here is everything you need for Slow Cooker Amish Chicken Pot Pie Noodles:
The 5 Main Ingredients:
· 2 pounds boneless, skinless chicken breasts or thighs
· 4 cups low-sodium chicken broth
· 1 can (10.5 ounces) condensed cream of chicken soup
· 1 bag (16 ounces) frozen mixed vegetables (peas, carrots, corn, green beans)
· 8 ounces wide egg noodles
Optional Add-Ins for Extra Flavor:
· 1 small yellow onion, diced
· 2 cloves garlic, minced
· ½ teaspoon dried thyme
· ½ teaspoon dried parsley
· ¼ teaspoon black pepper
· ½ cup heavy cream or sour cream (add at the end for extra creaminess)
For Serving:
· Fresh parsley, chopped
· Crusty bread or dinner rolls
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 6-quart or larger slow cooker with non-stick spray or a little butter.
Step 2: Add the Chicken and Broth
Place the chicken breasts or thighs in the bottom of the slow cooker. Pour the chicken broth over the chicken.
Step 3: Add the Cream Soup and Vegetables
Add the cream of chicken soup and frozen mixed vegetables. If using onion, garlic, thyme, parsley, or pepper, add them now. Stir gently to combine (but it is okay if everything is not perfectly mixed).
Step 4: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours (for breasts) or 6 to 7 hours (for thighs), until the chicken is tender and cooked through.
Step 5: Shred the Chicken
Carefully remove the chicken from the slow cooker and transfer to a cutting board or large bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Step 6: Add the Egg Noodles
Add the wide egg noodles to the slow cooker. Stir to submerge them in the liquid. Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender (al dente). Do not overcook, or the noodles will become mushy.
Step 7: Add Cream (Optional)
If using heavy cream or sour cream, stir it in now. Let it warm through for 5 minutes.
Step 8: Serve
Ladle the chicken pot pie noodles into bowls. Garnish with fresh parsley. Serve hot with crusty bread.
Cooking Tips and Pro Tips for Best Results
· Use chicken thighs for extra juiciness: Boneless, skinless chicken thighs are more forgiving and stay juicier than breasts.
· Do not add the noodles too early: Add the noodles during the last 20 to 30 minutes of cooking. If added at the beginning, they will become mushy.
· Use wide egg noodles: Wide noodles hold up better and have the perfect texture for this dish. Avoid thin noodles or pasta.
· Do not lift the lid: Each time you lift the lid, heat escapes and adds 15 to 20 minutes of cooking time. Trust the process.
· Make it creamier: Stir in ½ cup of heavy cream or sour cream at the end for a richer, creamier sauce.
· Add fresh herbs: Fresh thyme or parsley added at the end brightens the dish.
· Make it a complete meal: Serve with a side salad or crusty bread.
Variations and Substitutions
· Gluten-free: Use gluten-free cream of chicken soup and gluten-free egg noodles.
· Lighter version: Use low-fat cream of chicken soup and half-and-half instead of heavy cream.
· Add bacon: Add ½ cup of crumbled cooked bacon at the end.
· Add mushrooms: Add 8 ounces of sliced cremini mushrooms along with the vegetables.
· Herb pot pie noodles: Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
· Creamy chicken noodle soup: Omit the noodles for a thicker, stew-like chicken soup.
Serving Suggestions
This Slow Cooker Amish Chicken Pot Pie Noodles is delicious served:
· With crusty bread or dinner rolls: Essential for sopping up the creamy broth.
· With a simple green salad: A crisp salad with a tangy vinaigrette cuts through the richness.
· With roasted vegetables: Green beans, broccoli, or asparagus on the side.
· With a sprinkle of fresh parsley: Adds color and freshness.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover chicken pot pie noodles in an airtight container in the refrigerator for up to 5 days.
Freezer Storage
This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating. The noodles will be softer after freezing.
Reheating Instructions
· Stovetop method (best): Reheat in a saucepan over medium-low heat, adding a splash of broth or milk to loosen the sauce.
· Microwave method: Heat individual portions for 60 to 90 seconds, stirring halfway through.
· Slow cooker method: Reheat on LOW for 1 to 2 hours.
Nutritional Information
Approximate per serving (based on 6 servings, with chicken breasts and egg noodles):
· Calories: 480
· Protein: 38g
· Fat: 14g
· Saturated Fat: 5g
· Carbohydrates: 48g
· Fiber: 5g
· Sugar: 6g
· Sodium: 780mg
· Vitamin A: 40% DV
· Vitamin C: 8% DV
· Calcium: 6% DV
· Iron: 15% DV
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Can I use frozen chicken?
Yes. Add frozen chicken directly to the slow cooker. Increase the cooking time by 1 to 2 hours on LOW.
Can I use chicken thighs instead of breasts?
Yes. Chicken thighs are even more flavorful and stay juicier. Cook on LOW for 6 to 7 hours.
Why are my noodles mushy?
Mushy noodles usually mean they were cooked too long. Add the noodles during the last 20 to 30 minutes of cooking and check for doneness early.
Can I add other vegetables?
Absolutely. Peas, corn, carrots, green beans, and celery are all excellent additions.
Can I make this without cream of chicken soup?
Yes. Make a from-scratch cream sauce: melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then slowly whisk in 1½ cups of milk and ½ cup of broth. Simmer until thickened. Use this in place of the canned soup.
Is this recipe gluten-free?
Not as written. Use gluten-free cream soup and gluten-free egg noodles to make it gluten-free.
Can I make this in an Instant Pot?
Yes. Use the sauté function to brown the chicken (optional). Add the broth, cream soup, and vegetables. Pressure cook on HIGH for 10 minutes (breasts) or 12 minutes (thighs). Natural release for 10 minutes. Remove and shred the chicken. Add the noodles and pressure cook on HIGH for 2 minutes. Quick release.
How do I get a thicker sauce?
For a thicker sauce, use only 3 cups of broth, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 15 minutes.
Final Thoughts
Slow Cooker Amish Chicken Pot Pie Noodles is the ultimate comfort food—creamy, savory, hearty, and incredibly easy to make. With just five main ingredients and a slow cooker, you can have a meal that tastes like you spent hours in the kitchen. The tender chicken, creamy broth, tender vegetables, and wide egg noodles come together in a dish that will warm you from the inside out.
This recipe is perfect for busy weeknights, for feeding a crowd, or for any time you crave a warm, comforting meal without a lot of fuss. It is also budget-friendly, freezer-friendly, and endlessly customizable. Add mushrooms, bacon, or fresh herbs. Make it in the Instant Pot or on the stovetop.
So add those ingredients to your slow cooker, cover it, and walk away. In a few hours, you will have a dish that tastes like love. That is the beauty of Amish cooking—simple ingredients, patient heat, and a whole lot of flavor. Enjoy. Enjoy. Enjoy.