My grandmother brought this recipe from Lancaster County in 1962. She said it was the only dish that could make my grandfather cry

This slow cooker 4-ingredient Amish chicken pot pie is my streamlined version of the dish my grandmother brought with her from Lancaster County in 1962. She always said it was the only thing that could make my grandfather cry, mostly because it tasted like home after long days in the fields. Traditional Amish chicken pot pie is more of a hearty stew with thick square noodles than a baked pie, and this recipe keeps that spirit alive while using just four main ingredients and a slow cooker.

Slow cooker Amish chicken pot pie in a rustic bowl

It’s ideal for busy weeknights when you want something deeply comforting, with tender chicken, soft potatoes, and those signature wide noodles in a creamy golden broth.

Serve this Amish chicken pot pie straight from the slow cooker into warm bowls, with plenty of broth and noodles in each serving. A simple green side salad with a tangy vinaigrette or some steamed green beans helps balance the richness. If you’d like bread on the table, try soft dinner rolls or a slice of crusty country bread for dipping into the broth. For a traditional farmhouse feel, finish the meal with something simple and homey like applesauce or sliced fresh apples with sharp cheddar cheese.

Slow Cooker 4-Ingredient Amish Chicken Pot Pie

Servings:

Ingredients

2 pounds boneless, skinless chicken thighs (or breasts)

4 cups low-sodium chicken broth

3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 1 1/2 pounds)

12 ounces wide Amish-style egg noodles or pot pie noodles (thick, square or broad noodles)

Directions

Layer the potatoes in the slow cooker: Peel the potatoes and cut them into 1-inch chunks. Place them in an even layer on the bottom of a 5- to 7-quart slow cooker. This gives the potatoes enough time and direct heat to become very tender without falling apart completely.

Chunked potatoes arranged in a slow cooker

Add the chicken: Place the chicken thighs (or breasts) on top of the potatoes in a single layer. There is no need to cut the chicken first; it will shred easily after slow cooking. If using both dark and white meat, arrange them evenly so they cook at the same rate.

Pour in the broth: Pour the chicken broth over the chicken and potatoes. The liquid should mostly cover the chicken and potatoes; if your slow cooker is wider and things are not quite covered, you can top up with a little water or extra broth so everything is just barely submerged.

Chicken and potatoes covered with broth in slow cooker

Cook until the chicken is very tender: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and shreds easily with two forks and the potatoes are soft when pierced with a knife. Avoid lifting the lid frequently, as that releases heat and can lengthen the cooking time.

Shred the chicken: When the chicken is tender, use tongs to transfer the pieces to a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces, discarding any visible fat. Return the shredded chicken and any juices on the board back into the slow cooker, stirring gently to combine with the potatoes and broth.