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

Ayoub Ayoubon

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Step-by-Step Cooking Instructions

1.Layer Potatoes & Chicken :Provides direct bottom-heat contact for thorough cooking.

Place 3 peeled, 1-inch chunked potatoes in an even layer at the bottom of a 5- to 7-quart slow cooker. Lay 2 lbs of chicken thighs or breasts flat over the potatoes.

2.Add Broth & Slow Cook :Barely submerge the chicken and potatoes.

Pour 4 cups low-sodium chicken broth over the top. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until chicken shreds easily and potatoes are tender.

3.Shred & Return Chicken :

Use tongs to transfer chicken to a plate. Shred with two forks into bite-sized pieces, then stir the meat back into the slow cooker broth.

4.Add Amish Egg Noodles :Cook on HIGH for 20 to 35 minutes.

Stir in 12 oz of wide Amish-style egg noodles, pressing them down with a spoon so they are mostly submerged. Cover and cook on HIGH for 20 to 35 minutes, stirring once, until noodles are tender.

5.Adjust Consistency & Serve :Season to taste with salt and pepper.

If the stew is too thick, stir in a splash of warm broth. Ladle warm chicken, potatoes, noodles, and broth into bowls and serve immediately.

Regional Variations & Adaptations

Variation Ingredient Additions Flavor Profile
Lancaster Country Veggie Stir in 1 cup frozen peas and diced carrots during the last 10 mins with the noodles Classic farmhouse style with sweet color
Creamy Pennsylvania Dutch Stir in $\frac{1}{2}$ cup half-and-half or heavy cream at the very end Extra rich, silky broth
Herb-Infused Country Style Add 1 bay leaf, $\frac{1}{2}$ tsp dried thyme, and fresh parsley Aromatic, savory herb note

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