his Amish-Style Chicken and Noodles is the essence of winter comfort—tender shredded chicken and wide egg noodles bathed in a rich, velvety white sauce that clings to every strand. Born from the practical kitchens of the rural Midwest, it’s a dish that asks for little but gives everything: warmth, nourishment, and the kind of soul-deep satisfaction that brings everyone back for seconds.
With just five humble ingredients and a slow simmer, it’s proof that the best meals are often the simplest.
Why You’ll Love This Recipe
🍜 Creamy, buttery sauce with zero cream-of-soup cans
⏱️ 15 minutes prep, then slow cook unattended
💛 One slow cooker = easy cleanup
💸 Costs under $10—feeds 6 generously
🌾 Naturally nut-free & easily gluten-free (use GF noodles)
The 5 Ingredients You Need
(6-quart slow cooker)
2½–3 cups cooked chicken, shredded (rotisserie or leftover roast works perfectly)
12 oz (340g) wide egg noodles, uncooked
4 tbsp (½ stick / 55g) unsalted butter
¼ cup (30g) all-purpose flour
3½ cups (840ml) chicken broth
Step-by-Step Instructions (Creamy, Hearty, Foolproof)
HomeMy grandma makes this every winter and it vanishes in minutes. The thick noodles and creamy sauce are pure comfort food.
My grandma makes this every winter and it vanishes in minutes. The thick noodles and creamy sauce are pure comfort food.
1. Make the White Sauce Base
In a saucepan, melt butter over medium heat.
Whisk in flour; cook 1–2 minutes until golden (this is your roux).
Gradually whisk in chicken broth; simmer 3–5 minutes until slightly thickened.
Pour into slow cooker.
2. Add Chicken & Cook
Stir in shredded chicken.
Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours).
3. Add Noodles & Finish
Gently stir in uncooked egg noodles.
Cover and cook on HIGH for 20–30 minutes, until noodles are tender.
Stir gently—sauce will cling beautifully.
4. Serve Warm
Ladle into wide, shallow bowls to release comforting steam.
Optional: Top with black pepper or fresh parsley.
Serving Suggestions
🥔 Classic pairings:
Buttery mashed potatoes
Warm dinner rolls or sliced farmhouse bread (for soaking up sauce!)
🥦 Simple sides:
Buttered peas or corn
Crisp green salad with tangy vinaigrette
🍑 Humble dessert:
Applesauce or canned peaches in syrup
Make-Ahead & Storage Tips
Fridge: Keeps up to 3 days—reheat gently (add splash of broth if too thick).
Freeze? Not ideal—noodles soften when thawed. Best fresh.
Prep ahead: Shred chicken and make roux base up to 24 hours ahead.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF butter, GF flour (or cornstarch slurry), and GF egg noodles.
Q: Can I use milk or cream?
A: Traditional Amish versions use only broth and butter—no dairy beyond that. It’s rich enough!
Q: Too thick?
A: Stir in ¼ cup broth or water at the end.
Q: No slow cooker?
A: Simmer everything (except noodles) 20 mins on stove, add noodles, cook 8–10 mins covered.
❤️ The Heart of the Dish
This isn’t just dinner—it’s a memory wrapped in steam. It’s what grandmothers made when the fields were frozen and the wood stove was the heart of the house. It says, “You’ve worked hard. Come in. Be fed.”
So melt that butter, whisk that roux, and let the slow cooker fill your home with warmth. Because the best meals aren’t complicated—they’re creamy, humble, and made with love.
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