Slow Cooker Amish Chicken and Noodles

• total time: 7 hours 8 minutes

Ingredients

1 ½ pounds boneless, skinless chicken breasts (or thighs — thighs stay extra tender)

4 cups chicken broth

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

2 tablespoons butter

1/2 cup heavy cream l

Directions

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.

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.

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

Stir in the egg noodles, drop in the butter, 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.