Slow Cooker Amish Broccoli Chicken Noodles

Creamy, comforting, and easy enough for busy days. Tender chicken, frozen broccoli, and wide egg noodles cook in a rich sauce with minimal prep. A wholesome, one-pot meal the whole family will love.

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6
Calories: 520 kcal per serving

Ingredients

• 2 pounds boneless, skinless chicken breasts, diced into roughly 1-inch pieces

• 1 (16-ounce) bag frozen broccoli florets (still frozen; do not thaw)

• 2 (10.5-ounce) cans condensed cream of chicken soup

• 2 cups low-sodium chicken broth (plus more if needed for the noodles)

• 12 ounces wide egg noodles, uncooked

• Salt, to taste (at the end)

• Black pepper, to taste (at the end)
  

  Instructions

  1. Layer the Ingredients

  • Place the diced chicken breasts in an even layer across the bottom of a 5- to 6-quart slow cooker.

  • Scatter the frozen broccoli florets over the chicken, spreading them around a little—but do not stir just yet.

  2. Make the Sauce

  • In a medium bowl, whisk together the condensed cream of chicken soup and chicken broth until fairly smooth.

  • Pour the mixture evenly over the broccoli and chicken. Do not stir—just let it settle.

  3. Cook the Chicken and Broccoli

  • Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2½ to 3 hours, until the chicken is cooked through and tender and the broccoli is soft.

  4. Add the Noodles

  • About 30 to 40 minutes before serving, stir everything together well, breaking up the softened broccoli and mixing the chicken into the creamy sauce.

  • Add the uncooked wide egg noodles and press them down gently so they are mostly covered by the liquid.

  • If needed, add extra broth or water ¼ cup at a time until the noodles are just barely covered.

  5. Finish Cooking

  • Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the noodles are tender but not mushy.

  6. Rest and Serve

  • Give the noodles a final stir.

  • Taste and add salt and black pepper if needed.

  • Let the dish sit uncovered for 5 minutes before serving—this allows the sauce to thicken slightly.

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  Storage & Reheating Notes

  Situation	Recommendation
  Storage	Store leftovers in a covered container in the refrigerator for up to 3 days.
  Reheating	Reheat with a splash of chicken broth or milk in the microwave or on the stovetop over low heat, stirring once or twice.
  Freezing	Freezing after the noodles are cooked is not recommended—the noodles may become spongy and mushy when thawed.

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  Pro Tips for Best Results

  Tip	Why It Helps
  Do not thaw the broccoli	Adding it frozen prevents it from turning to mush during the long cook time.
  Don't stir after layering	Keeping the layers intact at the start helps everything cook evenly.
  Add noodles at the end	This prevents them from becoming overcooked and mushy.
  Stir halfway through noodle cooking	Ensures even cooking and prevents noodles from clumping.
  Let it rest before serving	The sauce thickens beautifully as it sits for those 5 minutes.
  Taste before salting	The cream of chicken soup already contains salt, so add more only at the end.

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  Variations & Add-Ins

  • Cheesy version – Stir in 1 cup shredded cheddar cheese during the last 5 minutes of cooking until melted.

  • Vegetable boost – Add 1 cup sliced mushrooms or diced carrots along with the broccoli.

  • Herb upgrade – Add 1 teaspoon dried thyme or parsley with the sauce.

  • Protein swap – Use boneless, skinless chicken thighs instead of breasts for extra juiciness.

  • Lighter version – Use cream of mushroom soup and low-fat milk instead of broth for a different flavor.

  • Spicy kick – Add a pinch of red pepper flakes or a dash of hot sauce.

  Serving Suggestions

  • Serve with a side of crusty bread or dinner rolls for sopping up the creamy sauce

  • Pair with a fresh green salad for a balanced meal

  • Top with fresh parsley or chives for a pop of color

  • Serve alongside roasted vegetables or steamed green beans