Serve the chicken and noodles hot, straight from the slow cooker, while they are steamy and the sauce is at its creamiest. The dish will continue to thicken as it stands, so if it gets too thick, you can gently stir in a splash of warm broth or water just before serving.
For a flavor closer to what many Amish and Midwestern cooks make, you can use bone-in chicken thighs instead of breasts; just be sure to remove the skin and bones before shredding. If you like a slightly richer sauce, stir in 1/4 to 1/2 cup of whole milk or half-and-half with the noodles, keeping in mind this will make it extra creamy and filling. For a bit more old-fashioned flavor without adding extra ingredients, brown the chicken lightly in a skillet before adding it to the slow cooker; that little bit of color deepens the overall taste. If your family prefers a looser, soupier bowl, simply add up to 1 extra cup of broth when you stir in the noodles. You can also swap in different styles of thick egg noodles, like refrigerated or dried homestyle noodles, adjusting the final cook time as needed until they are tender and the sauce clings well. Leftovers will thicken in the refrigerator; when reheating, stir in a splash of broth or water to loosen the noodles and bring back that silky, creamy texture.
