My grandmother brought this recipe home from Lancaster County in 1962. She always said it was the only dish that could make my grandfather cry. One bite, and you’ll understand why.
This comforting Pennsylvania Dutch–style chicken dinner combines tender shredded chicken, hearty potatoes, egg noodles, peas, carrots, and a rich, creamy sauce. It’s simple, cozy, and made for sharing with family.
🛒 Ingredients
2 lbs boneless, skinless chicken breasts or thighs
4 medium potatoes, peeled and cut into chunks
2 cups wide egg noodles
1 cup frozen peas
1 cup diced carrots
1 small onion, diced
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup heavy cream or milk
3 tbsp butter
1 tsp garlic powder
1 tsp dried parsley
½ tsp black pepper
½ tsp salt, or to taste
½ tsp dried thyme
👩🍳 Instructions
- Cook the chicken
Place the chicken, potatoes, carrots, onion, chicken broth, cream of chicken soup, butter, garlic powder, thyme, salt, and pepper into a large slow cooker. - Slow cook
Cover and cook on LOW for 6–7 hours, or until the chicken is tender and easily shredded. - Shred the chicken
Remove the chicken and shred it with two forks. Return it to the slow cooker. - Add the noodles
Stir in the egg noodles and frozen peas. Cover and cook on HIGH for about 25–35 minutes, until the noodles are tender. - Make it creamy
Stir in the heavy cream or milk and parsley. Let everything sit for another 5 minutes before serving.
❤️ Grandma’s Tip
For that extra-old-fashioned Lancaster County comfort-food flavor, let the finished dish rest for a few minutes before serving. The sauce thickens beautifully and coats every noodle, potato, and piece of chicken.
Serve hot with a little fresh parsley and plenty of black pepper.
📌 Recipe Notes
Prep Time: 15 minutes
Cook Time: 6–7 hours
Servings: 6–8
Cuisine: Pennsylvania Dutch / American Comfort Food
Method: Slow Cooker
Pin this recipe so you don’t lose Grandma’s 1962 favorite!