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.

Shred it right in there.
Grab two forks and shred that chicken straight in the slow cooker. No need to make extra dishes.

Noodles, butter, cream — the good stuff.
Stir in the egg noodles, drop in the butter (just trust me), and pour in the cream. Give it all a gentle stir so the noodles are mostly submerged. Pop the lid back on and cook on high for another 30–40 minutes. Check a noodle — they should be soft but not mushy.

Peas at the end.
Stir in the frozen peas if you like them — they just need a few minutes to warm through. Taste it — I always add another pinch of salt here, and a little black pepper.