Amish Chicken Pot Pie Noodles in the Slow Cooker
A cozy, hearty slow cooker dish featuring tender shredded chicken, vegetables, and rich broth thickened with egg noodles. This simple comfort meal delivers classic pot pie flavors without the crust, perfect for easy family dinners.
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
DIRECTIONS:
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 chicken is very tender.
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.