Scatter fresh green peas over raw diced chicken, together with 4 ingredients, into slow cooker for a cozy spring meal that’s my default when I don’t k

This Slow Cooker Amish Spring Pea Chicken Noodles is a spectacular, farmhouse-style comfort meal that brings the gentle, sweet flavors of spring right into your weeknight rotation. By slow-cooking tender diced chicken breasts directly with sweet green peas in a savory cream blanket, you build a wonderfully rich, velvet-like gravy. Adding the egg noodles directly to the pot at the very end is a brilliant shortcut; they cook cleanly in the ambient starch liquid, absorbing maximum flavor while eliminating the extra step of boiling and draining separate pots of water.

Slow Cooker Amish Spring Pea Chicken Noodles

Ingredients:

Step-by-Step Directions:

Step 1: Lay the Foundation: Place your diced raw chicken breasts into a neat, even layer right along the floor of a 5- / to 6- / quart slow cooker.

Step 2: Add the Spring Peas: Scatter your fresh green peas evenly over the top of the raw chicken pieces so they are distributed uniformly across the surface.

Step 3: Whisk the Savory Cream Glaze: In a medium mixing bowl, combine the can of condensed cream of chicken soup, the low-sodium chicken broth, and the garlic powder. Whisk the mixture vigorously until it is completely smooth, unified, and free of any stubborn soup lumps.

Step 4: Pour and Slow Cook: Slowly pour the smooth soup mixture evenly over the chicken and peas in the slow cooker insert, ensuring the meat is mostly submerged. Secure the lid tightly and cook on LOW for 4 / to 5 / hours, or on HIGH for 2 / to 3 / hours, until the chicken pieces are thoroughly cooked through and tender.

Step 5: Infuse the Noodles: About 30 / minutes before you are ready to serve dinner, remove the lid and give the hot mixture a thorough stir. Drop your 8 ounces of uncooked wide egg noodles directly into the pot, using the back of a large spoon to gently press them down into the hot liquid so they are mostly submerged.

A Friendly Kitchen Note: Keep a close eye on the fluid level at this step! If your slow cooker has run exceptionally hot and the sauce looks a bit too thick or dry to safely submerge the dry pasta, simply splash in a little extra chicken broth or warm water, 1/4 / cup at a time, until the noodles have enough cooking liquid.

Step 6: The Final Expansion Blast: Pop the lid back on securely and adjust your slow cooker setting to HIGH. Let the noodles cook for an additional 20 / to 30 / minutes, pausing to give the pot one gentle stir exactly halfway through the window to keep the egg noodles from clumping together.

Step 7: Calibrate and Serve: Once the noodles are perfectly tender and have drank up the savory cream sauce, turn off the heat. Taste a spoonful of the gravy and add a pinch of extra salt and black pepper if your palate desires. Serve hot, stirring everything together inside the slow cooker liner for an authentic, homestyle one-pot feel!