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

 

Slow Cooker 3-Ingredient Dark Beer Beef Roast

Fall-apart tender beef and rich, savory gravy with almost no prep. Just add the chuck roast, dark beer, and onion soup mix to the slow cooker and let it do all the work. Perfect over mashed potatoes, egg noodles, or with crusty bread for soaking up every drop.

Prep Time: 5 minutes
Cook Time: 9 hours
Total Time: 9 hours 5 minutes
Servings: 8
Calories: 520 kcal per serving

Ingredients

• 1 (3 to 4 pounds) beef chuck roast (preferably with a nice fat cap on top)

• 12 ounces dark beer (such as stout or porter – use one bottle or can)

• 1 (1-ounce) packet dry onion soup mix (use the full packet for the richest result)
  

  Instructions

  1. Prep the Slow Cooker

  • Place the beef chuck roast in the bottom of a large slow cooker with the fat side facing up.
    (No need to brown it first – this recipe is truly hands-off!)

  2. Add the Seasoning

  • Sprinkle the dry onion soup mix evenly over the top and sides of the roast.

  • Press it lightly into the meat with your fingers so it sticks.

  3. Add the Beer

  • Slowly pour the dark beer around the roast, being careful not to wash the onion soup mix off the top.

  • The liquid should come at least one-third of the way up the sides of the meat.

  4. Cook Low and Slow

  • Cover the slow cooker.

  • Cook on LOW for 8 to 10 hours, until the roast is very tender and pulls apart easily with a fork.

  5. Shred the Meat

  • Carefully transfer the cooked roast to a large plate or platter.

  • Use two forks to pull the meat into large, hearty chunks.

  6. Make the Gravy

  • Stir the cooking liquid left in the slow cooker – it will come together into a rich, dark gravy.

  • If desired, skim off some of the fat from the surface.

  7. Serve

  • Spoon the hot gravy generously over the pulled beef.

  • Serve right away with mashed potatoes, egg noodles, or bread for soaking up the gravy.

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  Storage & Reheating Notes

  Situation	Recommendation
  Storage	Store leftover beef and gravy together in a covered container in the refrigerator for up to 3–4 days.
  Reheating	Reheat gently in a saucepan over low heat, or in the microwave in short, loosely covered bursts.
  Gravy thickening	The gravy may thicken and the fat may firm up when chilled – stir it as it warms; it will loosen again.
  For thicker gravy	Remove the slow cooker lid for the last 30 to 45 minutes of cooking, or gently simmer the cooking liquid in a saucepan while the roast rests.

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  Pro Tips for Best Results

  Tip	Why It Helps
  Choose a roast with fat cap	The fat renders during cooking, keeping the meat moist and adding flavor to the gravy.
  Don't skip the full soup mix packet	It provides all the seasoning and helps build a rich, savory gravy.
  Pour beer around the roast, not over	Prevents washing away the seasoning before it can adhere to the meat.
  Cook on LOW, not HIGH	Low and slow is what breaks down the collagen for that fall-apart texture.
  Let it rest before shredding	A few minutes of rest helps the juices redistribute so the meat stays moist.
  Skim fat if desired	The fat adds flavor, but you can remove some if you prefer a leaner gravy.

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  Variations & Add-Ins

  • Beefy onion version – Add 1 sliced onion and 2 minced garlic cloves to the bottom of the slow cooker before adding the roast.

  • Mushroom twist – Add 8 oz sliced mushrooms during the last 2 hours of cooking.

  • Herb boost – Stir in 1 teaspoon dried thyme or rosemary with the onion soup mix.

  • Beer swap – Use a non-alcoholic dark beer or beef broth if you prefer to avoid alcohol.

  • Vegetable addition – Add carrots and potatoes around the roast during the last 3–4 hours for a complete one-pot meal.

  • Gravy thickener – For an even thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the cooking liquid at the end.
    

    Serving Suggestions

    • Over mashed potatoes – the classic choice for soaking up gravy

    • Tossed with egg noodles – for a hearty pasta dish

    • On crusty bread or rolls – as a flavorful sandwich or sliders

    • With roasted vegetables – for a complete comfort-food plate

    • Over rice or polenta – for a different twist

 

3-Ingredient Crescent Pizza Rolls

Flaky crescent dough wrapped around pepperoni and melty mozzarella—these easy bites taste just like pizza night. Serve them warm with marinara or pizza sauce for dipping.

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 8 (1 roll per serving)
Calories: 130 kcal per serving

Ingredients

• 1 tube refrigerated crescent roll dough (8-count tube that separates into triangles)

• 32 slices pepperoni (about 4 per roll)

• 4 sticks mozzarella cheese (string cheese works well), cut each stick in half (you'll have 8 pieces total)
  

  Instructions

  1. Preheat and Prep the Pan

  • Preheat your oven to 375°F.

  • Line a baking sheet or pizza pan with parchment paper, or lightly grease it with cooking spray.

  2. Separate the Dough

  • Unroll the crescent dough and gently separate it into 8 triangles along the perforated lines.

  • If any tears appear, press the dough back together with your fingers.

  3. Add the Fillings

  • Lay 4 slices of pepperoni across the wide end of each dough triangle, keeping them mostly centered.

  • Place 1 piece of mozzarella cheese on top of the pepperoni at the wide end. Keep the cheese away from the edges so it doesn't leak out during baking.

  4. Roll Them Up

  • Roll each triangle from the wide end toward the pointed tip.

  • As you roll, tuck the sides in slightly around the cheese to help seal it inside.

  • Place the rolls seam-side down on the prepared baking sheet, leaving a little space between each one.

  5. Bake

  • Bake for 11 to 14 minutes, until the rolls are puffed up and deeply golden brown, and the cheese inside has melted.

  • Keep an eye on them—ovens vary, and you want them golden, not burnt.

  6. Cool and Serve

  • Let the pizza rolls cool on the baking sheet for 3 to 5 minutes before serving—the filling will be very hot!

  • Serve warm with marinara or pizza sauce on the side for dipping, if desired.

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  Storage & Reheating Notes

  Situation	Recommendation
  Storage	Store leftovers in an airtight container in the refrigerator for up to 2 days.
  Reheating	Reheat in a toaster oven or regular oven at 325°F for a few minutes, until warmed through and crisp again.
  Microwave?	Not recommended – the dough will become soft and chewy instead of crisp.

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  Pro Tips for Best Results

  Tip	Why It Helps
  Use mozzarella string cheese	It melts perfectly and doesn't get watery like fresh mozzarella.
  Keep cheese away from edges	Prevents leaks and messy baking sheets.
  Seam-side down	Keeps the rolls from unrolling while baking.
  Don't overbake	The rolls will continue to brown slightly after coming out of the oven.
  Let them rest	The filling is molten hot right out of the oven – give it a few minutes to set.

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  Variations & Add-Ins

  • Spicy – Use spicy pepperoni or add a pinch of red pepper flakes inside each roll.

  • Extra cheesy – Add a sprinkle of shredded Parmesan on top before baking.

  • Veggie version – Add sautéed mushrooms, bell peppers, or olives along with the pepperoni.

  • Sausage style – Swap pepperoni for crumbled cooked Italian sausage.

  • Herb crust – Brush the tops with melted garlic butter and sprinkle with Italian seasoning before baking.

  • Dipping sauces – Try ranch dressing, garlic butter, or creamy pesto instead of marinara.

  Serving Suggestions

  • Game day snacks or party appetizers

  • After-school treat for kids

  • Quick lunch with a side salad

  • Movie night dinner paired with marinara