Amish Chicken and Noodles. Slow cooker dinner of butter on top of raw chicken breasts with 3 other ingredients is a comforting meal–the one of its kind.
Servings: 6
Ingredients
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2 lb. skinless, boneless chicken breasts.
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1 stick (1/2 cup) unsalted butter
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2 cans (10.5-ounces) condensed cream of chicken soup.
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2 cups buttermilk or low fat milk (or substitute)
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12 ounces wide egg noodles (dry)
Amish Chicken and Noodles In Slow Cooker 5 Ing
Amish Chicken and Noodles: Directions
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Put the raw chicken breasts in an even layer in the bottom of a 6-quart slow cooker.
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Add the condensed cream of chicken soup to the chicken, and spread it evenly around using a spoon to ensure that most of the chicken is covered.
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Add chicken broth similarly to the process of pouring chicken broth around and over the covered chicken to enable it to thin out that is being cooked.
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Take the stick of butter and put it as is directly on the top of the uncooked breasts of chicken and soup mixture in the middle of the slow cooker.
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Place the lid on the slows cooker and cook on LOW for 5 to 6 hours or high 2 1/2 to 3 hours until the chicken is extremely tender and falls apart when shredded using a fork.
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Approximately, 30 minutes prior to eating, take the chicken breasts to a cutting board and cut them into bite-sized fragments with two forks.
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Add the shredded chicken into the slow cooker and mix it with the buttery sauce to ensure that all is well blended.
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Put the dry egg noodle directly into the slow cooker, and stir to be able to submerge the noodles in the sauce to the highest degree possible. In case the noodles are not completely covered, pour a little more broth or water, 1/4 cup at a time.
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Cover once more and cook on HIGH 20 to 30 minutes with a stirring in between until the noodles are soft, but not mushy.
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Stir everything and taste and add a pinch of salt and pepper as required. Allow the chicken and noodles to rest 5 minutes to become slightly thick then serve hot.