Toss dry wide egg noodles in the slow cooker and 4 everyday items to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker Amish-style chicken and noodles is the kind of comfort food that basically cooks itself while you’re at work. It’s inspired by those simple church-supper recipes you see all over the Midwest: tender shredded chicken, rich creamy broth, and wide egg noodles that cook right in the slow cooker—no boiling water, no extra pots. You literally toss dry wide egg noodles in the bottom, add four everyday ingredients on top, and by dinnertime you’ve got a cozy, stick-to-your-ribs meal that will have your family going back for seconds.

Serve these creamy chicken and noodles in big bowls with a side of steamed green beans, roasted carrots, or a simple tossed salad to balance the richness. They’re also amazing spooned over mashed potatoes or buttered toast for that true Midwestern comfort vibe. Add a side of dinner rolls or biscuits to soak up the extra sauce, and if you want to round things out, finish with something light and fruity for dessert, like a simple fruit salad or berries with whipped cream.

Servings: 6

12 oz dry wide egg noodles

Lightly grease the inside of your slow cooker with cooking spray or a little butter to help prevent sticking.

Spread the dry wide egg noodles evenly over the bottom of the slow cooker. They should be in a fairly even layer, as shown in the process shot where the uncooked noodles sit right at the bottom.

Place the chicken breasts or thighs directly on top of the dry noodles in a single layer. It’s okay if they overlap a bit, but try not to stack them too high.

In a medium bowl, whisk together the cream of chicken soup, chicken broth, and dry ranch seasoning mix until smooth and well combined.

Pour the soup mixture evenly over the chicken and noodles, making sure all of the noodles are moistened. Gently press down with a spoon to help the liquid reach any dry spots, but do not stir everything together.

Cover the slow cooker with the lid and cook on LOW for 5–6 hours, or on HIGH for about 3 hours, until the chicken is cooked through and the noodles are tender. Avoid lifting the lid too often so the noodles can steam and soften properly.

Once the chicken is done, remove the pieces to a cutting board and shred them with two forks. Return the shredded chicken to the slow cooker.

Stir everything together gently, making sure the noodles are coated in the creamy sauce and the chicken is evenly distributed. If the mixture seems too thick, stir in a splash of extra chicken broth or a little hot water until it reaches your preferred consistency.

Taste and adjust seasoning if needed (the ranch mix is salty, so you may not need extra salt). Let the chicken and noodles sit on WARM for 5–10 minutes to thicken slightly before serving.

Serve hot straight from the slow cooker, and store any leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth or milk when reheating if the noodles have soaked up more sauce.

For a richer flavor, swap one can of cream of chicken soup for cream of mushroom or cream of celery. If you prefer dark meat, use all chicken thighs—they stay extra tender in the slow cooker. To bulk it up with veggies (without adding more ingredients to the main recipe), stir in a bag of frozen peas and carrots or mixed vegetables during the last 30–45 minutes of cooking so they don’t get mushy. You can also add a small pat of butter at the end for extra creaminess. For more seasoning, sprinkle in black pepper, garlic powder, or a pinch of poultry seasoning along with the ranch mix. If your slow cooker runs hot and the noodles tend to overcook, wait to add the dry noodles until the last 60–90 minutes of cook time, pouring them right over the partially cooked chicken and gently pressing them into the liquid. To make this more “Amish-style” in feel, serve the chicken and noodles over mashed potatoes with a side of buttered corn and a simple cucumber salad.