Amish Chicken Stuffing Noodles Slow Cooker. This slow cooker Amish chicken stuffing noodles recipe is the kind of meal my grandma always made when the house was packed with people, the cold wind was blowing outside, and she didn’t want to spend all day cooking. She liked to call it her “4-ingredient secret” because it uses just a few simple things from the pantry and turns into a big, warm, creamy pot of food that everyone runs to the moment the lid comes off. It has everything you love about old-fashioned Midwestern cooking — soft white chicken, thick gravy, chewy egg noodles, and golden stuffing pieces, all cooking together in one cozy slow cooker.
It’s the perfect dish for church potlucks, Sunday family dinners, or any time you need to feed a lot of hungry people without a lot of work.
This easy slow cooker meal brings together just four simple ingredients — tender chicken, creamy soup, seasoned stuffing, and soft egg noodles — into one warm, hearty dish the whole family will love. It’s old-fashioned comfort food made simple!
Servings: 8–10 people
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cans of cream of chicken soup (each can is 10.5 ounces)
- 1 box of dry seasoned stuffing mix (6 ounces)
- 12 ounces of extra wide egg noodles (dry, not cooked yet)
Amish Chicken Stuffing Noodles: Directions
- Grease your slow cooker. Rub a little butter or spray some nonstick spray all around the inside of a large slow cooker (5–6 quart). This keeps the noodles and stuffing from sticking to the sides.
- Add the chicken. Lay the chicken breasts flat on the bottom of the slow cooker in one even layer. If any pieces are really thick, cut them in half so they cook all the way through evenly.
- Spread the soup on top. Spoon both cans of condensed cream of chicken soup right over the chicken. Use the back of your spoon to spread it all over so the chicken is covered well. Do not add any water or milk — the soup will turn into a rich, thick gravy all on its own as the chicken cooks.
- Sprinkle the stuffing mix. Shake the dry stuffing mix evenly over the top of everything. Do not stir it in. Just leave it sitting on top — it will soak up all the steam and juices and turn into soft, golden, savory little crumbles.
- Cook low and slow. Put the lid on and cook on LOW for 4–5 hours, or on HIGH for 2½–3 hours, until the chicken is fully cooked and easy to pull apart with two forks.
- Cook your noodles. About 30 minutes before you’re ready to eat, boil a big pot of salted water on the stove. Add the egg noodles and cook them following the package directions until just tender — usually about 6–8 minutes. Drain them well and set aside.
- Shred the chicken. Open the slow cooker and use two forks to pull the chicken apart right inside the crock. Then gently stir the shredded chicken together with the creamy soup and softened stuffing until it all comes together into one thick, creamy mixture with little stuffing bits mixed all throughout.
- Add the noodles. Pour the drained egg noodles into the slow cooker. Use a big spoon to slowly mix everything. Make sure the noodles are fully covered in the creamy, thick sauce. If it looks a little too thick, splash in 2–4 tablespoons of hot water or chicken broth to loosen it up a little — but it should stay nice and hearty.
- Let it rest. Put the lid back on and let everything sit on WARM or LOW for 10–15 minutes. This gives the noodles time to soak up all the flavors and lets the stuffing get those rich, golden, savory bits all through the dish.
- Taste and serve! Give it one last gentle stir, then taste it. Add a small pinch of salt and black pepper if you’d like. Serve it hot, straight from the slow cooker, while it’s still warm, creamy, and shiny with gravy. Enjoy!