Slow Cooker Amish Chicken and Noodles

INGREDIENTS:

1.5 pounds boneless, skinless chicken breasts (or thighs — thighs stay extra tender)

4 cups chicken broth (I usually grab a box of low-sodium)

1 can (10.75 oz) condensed cream of chicken soup

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

12 oz egg noodles (the wide kind — Reames frozen are my secret weapon when I have them)

2 tablespoons butter

1/2 cup heavy cream (or whatever’s left in your fridge — half-and-half works too)

1 cup frozen peas (optional, but they add a little color — plus I feel like I tried)

DIRECTIONS:

Chicken first.
Toss your chicken breasts in the slow cooker. Pour in the broth — enough to almost cover the chicken. Scoop in the cream of chicken soup, sprinkle over the garlic powder, onion powder, and a pinch of salt and pepper. Swirl it around with a spoon just so nothing’s clumped.

Walk away.
Put the lid on and cook on low for about 6–7 hours, or high for 3–4 if you’re racing the clock. You’ll know it’s ready when you poke the chicken and it just falls apart with zero resistance …

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