Slow Cooker Amish Chicken and Noodles

I’ll be honest with you – this Slow Cooker Amish Chicken and Noodles recipe is going to change your weeknight dinner game forever. It’s one of those dishes that makes your house smell absolutely incredible and has everyone asking what’s cooking before they even walk through the door.

You know those meals that just feel like a warm hug? That’s exactly what this is. I discovered this recipe during one of those crazy weeks when I desperately needed something comforting but didn’t have time to babysit a pot on the stove. The slow cooker does all the heavy lifting while you handle whatever chaos life throws at you.

What I love most about this dish is how it takes a basic whole chicken and transforms it into something that tastes like it came from someone’s cherished family recipe collection. The chicken practically falls apart, the broth is rich and golden, and those tender noodles soak up every bit of flavor. It’s the kind of meal that makes ordinary Tuesday nights feel special.

Why This Recipe Works So Well

I’ve been making this for years now, and here’s why it keeps ending up on our dinner table:

It’s practically foolproof – Seriously, if you can put a chicken in a slow cooker and add water, you can make this. There’s no fancy technique or timing to worry about.

Your house will smell amazing – The aroma alone is worth making this recipe. It’s like having a kitchen candle that you can actually eat.

It feeds a crowd without breaking the bank – One chicken stretches surprisingly far, especially when you’re serving it over potatoes or with bread.

Leftovers are even better – Those noodles keep soaking up the broth overnight, making day-two portions taste incredible.

Kids actually eat it – No weird ingredients or strong flavors that make little ones suspicious. Just pure comfort food they’ll actually finish.

You can prep ahead – Cook the chicken on Sunday, then just add noodles when you’re ready to eat during the week.

It’s genuinely satisfying – This isn’t one of those meals where you’re hungry again in an hour. It sticks with you in the best way.

What You’ll Need

The ingredient list is refreshingly simple – no specialty items or long grocery store hunts required:

A whole chicken (4-5 pounds) – I usually grab whatever’s on sale. Doesn’t need to be fancy, but bigger chickens give you more meat and better broth.

Salt and pepper – For basic seasoning. Don’t overthink this part.

Chicken base – This is my secret weapon. It’s like concentrated chicken flavor that makes the broth taste incredible. I keep Better Than Bouillon in my fridge always.

Egg noodles – Look for the wide, flat ones if you can find them. The thick ones hold up better and feel more authentic.

Butter – Optional, but it adds richness that makes everything taste a little more special.

That’s it. Five ingredients that probably cost you less than takeout for one person.

How I Make It

Here’s my actual process, with all the little details that make a difference:

First, I season the chicken. I’m generous with salt and pepper, getting it inside the cavity too. This isn’t the time to be shy with seasoning.

Into the slow cooker it goes. I add enough water to cover the chicken completely. Sometimes I have to push it down a little to make sure it’s submerged.

Then I walk away. This is the beautiful part. I set it on low for 8 hours (or high for 5) and go live my life. Work, errands, whatever – the slow cooker handles everything.

When I get back, the chicken is falling apart. I carefully lift it out and let it cool on a cutting board. The meat literally slides off the bones.

Now for the magic part. I strain all that gorgeous broth into a big pot. This liquid is pure gold – don’t waste a drop.

I shred the chicken and add it back to the broth. Then I bring everything to a boil and taste it. This is when I add the chicken base, starting with about 4 tablespoons and adjusting from there.

Noodles go in next. I cook them right in the broth for 8-10 minutes until they’re tender. They’ll look soupy at first, but trust me on this.

Finally, I stir in some butter if I’m feeling indulgent (which is most of the time, let’s be real).

The Little Things That Matter

After making this dozens of times, here are the details that make the difference:

Don’t skip straining the broth. Yes, it’s an extra step, but it removes any weird bits and makes the final dish so much better.

Taste before you add more chicken base. Different brands have different salt levels, and you can always add more but you can’t take it back.

The noodles will keep absorbing liquid. What looks too soupy at first will be perfect after sitting for a few minutes.

Save extra broth if you have it. It makes incredible soup base or gravy for other meals.

If your chicken is small, don’t worry. Just add a little extra water and chicken base to compensate.

What People Always Ask Me

“Can I use chicken pieces instead of a whole chicken?” Absolutely. Thighs work especially well because they stay moist and flavorful. Just adjust your cooking time slightly.

“Do I really need the chicken base?” It makes a huge difference, but if you don’t have it, just season with salt and taste as you go. The dish will still be good.

“My noodles got mushy. What happened?” Probably cooked them too long or at too high heat. Keep it at a gentle boil and test them frequently.

“Can I add vegetables?” Sure! Carrots and celery are classic additions. Just add them with the chicken at the beginning.

“Is it really supposed to be this soupy?” Yes! The noodles will continue soaking up broth as it sits. If you want it thicker, just drain off some liquid before serving.

How We Like to Serve It

The traditional way is over mashed potatoes, and I know that sounds like carb overload, but trust me – it’s incredible. The broth acts like gravy, and the combination is pure comfort food magic.

That said, it’s also perfectly delicious on its own with some crusty bread for dipping. I’ve served it with a simple salad when I want something lighter, or with roasted vegetables when I’m trying to be healthy.

My kids prefer it in bowls like soup, and honestly, that works great too. There’s no wrong way to eat this.

What Makes This Special

There’s something about this recipe that feels different from regular chicken noodle soup. Maybe it’s the way the slow cooker extracts every bit of flavor from that chicken, or how the noodles get so perfectly tender.

I think it’s actually the simplicity that makes it special. In a world where we’re always trying to complicate things, this recipe reminds you that sometimes the best meals are just good ingredients treated with patience and care.

Plus, there’s something deeply satisfying about turning one chicken into a meal that feeds your whole family with leftovers for lunch the next day. It feels resourceful and homey in a way that I really love.

Making It Work for Your Life

This recipe is incredibly flexible. I’ve made it on lazy Sundays when I want the house to smell amazing all day. I’ve also started it before work and come home to dinner basically ready.

If you’re meal prepping, cook the chicken and make the broth on the weekend, then just boil the noodles when you want to eat during the week. The whole thing keeps well in the fridge for several days.

For bigger families, double everything and use a larger slow cooker. For smaller households, you’ll just have amazing leftovers that taste even better the second day.

The Real Talk

This isn’t a fancy restaurant dish or something you’d serve at a dinner party. It’s honest, comforting food that tastes like someone’s grandmother has been perfecting the recipe for decades.

Some days you need complicated flavors and impressive presentations. Other days you need a bowl of something warm and familiar that makes everything feel okay. This recipe is definitely the second kind, and there’s absolutely nothing wrong with that.

Slow Cooker Amish Chicken and Noodles

This hearty, comforting dish transforms a simple whole chicken into an incredibly satisfying meal that tastes like it’s been simmering with love all day long.

Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8

Ingredients

4-5 pound whole chicken
Salt and pepper for seasoning
4-6 tablespoons chicken base (adjust to your taste)
12 ounces Amish style thin egg noodles
4 tablespoons butter (if you want extra richness)

Instructions

Get the chicken ready – Season it all over with salt and pepper, including inside the cavity. Be generous – this is your flavor foundation.
Start the slow cooking – Put the chicken in your slow cooker and add enough water to completely cover it. Set to low for 8-10 hours or high for 5 hours.
Remove the tender chicken – Carefully take it out when it’s done (it should be falling apart) and let it cool enough to handle safely.
Shred it up – Remove all the skin and bones, then shred the meat into bite-sized pieces. Don’t worry about making it perfect.
Strain that liquid gold – Pour the cooking liquid through a strainer into a large pot. This broth is where all the flavor lives.
Bring it together – Add the shredded chicken back to the strained broth and bring everything to a boil over high heat.
Season the broth – Stir in 4 tablespoons of chicken base, let it dissolve, then taste. Add more if you want stronger flavor.
Cook the noodles – Add them to the boiling mixture and cook for 8-10 minutes until they’re tender but not mushy.
Finish with butter – Stir it in if you’re using it, and let it melt completely. The noodles will look soupy but that’s exactly right.
Serve it up – Ladle over mashed potatoes for the traditional experience, or serve in bowls with crusty bread.

Notes

A few things I’ve learned along the way:

The seasoning step matters – Don’t skip salting and peppeering that chicken well. It makes a real difference in the final flavor.
Straining is worth the extra dish – Yes, it’s another thing to wash, but it makes the broth so much cleaner and better.
Start with less chicken base – You can always add more, but you can’t take it back if you oversalt.
The soupy texture is correct – Those noodles will keep soaking up liquid as the dish sits, so don’t panic if it looks too wet at first.
Timing is flexible – This is very forgiving. An hour more or less in the slow cooker won’t hurt anything.
Save leftover broth – Any extra makes fantastic soup base or can be frozen for future cooking.
It freezes okay – The chicken and broth freeze well, but I prefer to add fresh noodles after thawing.