Slow Cooker 4-Ingredient Amish Chicken Pot Pie Directions:
Arrange the potatoes in an even layer in the bottom of a 5- to 7-quart slow cooker.
Place the chicken breasts over the potatoes in a single layer.
Pour the chicken broth over the chicken and potatoes.
Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F and the potatoes are tender.
Transfer the chicken to a cutting board and shred it into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir gently.
For added color and vegetables, stir in up to 1 cup of thawed frozen peas and carrots, if desired.
Add the egg noodles and press them beneath the hot broth.
Cover and cook on HIGH for 20–35 minutes, stirring once or twice, until the noodles are tender and the optional vegetables are heated through.
Add a small amount of hot water if the mixture becomes too thick before the noodles are fully cooked.
Season with salt and black pepper at the table, if desired.
Divide into 8 servings and serve hot.
WW Points Calculation
Boneless skinless chicken breasts, 2 pounds: 0.00 points
No-salt-added chicken broth, 4 cups: 0.00 points
Yukon Gold potatoes, 3 large: 0.00 points
Wide Amish-style egg noodles, 12 ounces: 40.00 points
Points Information
Total Points: 40.00 points
Servings: 8 servings / 1 1/2 cups
Points per serving: 5.00 points
Nutrition Information
Calories: 400
Protein: 30 g
Carbohydrates: 46 g
Fat: 10 g
Fiber: 4 g
Sugar: 3 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
