Amish-Style Chicken and Corn Noodle Bake
This Amish Chicken Corn Noodle recipe is pure “farmhouse comfort” in a bowl. Think of it as a creamy cross between a hearty stew and a deconstructed pot pie. Using cream-style corn as the base adds natural sweetness and a silky texture—no roux or heavy cream needed. Wide egg noodles soak up the savory chicken broth and corn juices, becoming tender and flavorful with every bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 lbs |
| Cream-style corn | 2 (14 3/4 oz) cans |
| Chicken broth | 2 cups |
| Wide egg noodles (dry) | 8 oz |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
Instructions
Step 1: Layer the Ingredients
Place the raw chicken breasts in a single layer at the bottom of a 5–6 quart slow cooker. Pour the cream-style corn over the chicken, then add the chicken broth, salt, and pepper.
Tip: Don’t worry if the mixture seems a little thin. As the chicken cooks and the noodles are added, the starch will thicken it into a velvety sauce.
Step 2: Slow Cook the Chicken
Cover and cook on LOW for 4–5 hours (or HIGH for 2 1/2 to 3 hours). The chicken is done when it reaches 165°F and shreds easily with a fork.
Step 3: Shred the Chicken
Using two forks, shred the chicken directly in the slow cooker. Stir it into the corn and broth mixture so it’s evenly combined.
Step 4: Add the Noodles
Add the dry egg noodles to the pot, pressing them down so they are mostly submerged. Switch the slow cooker to HIGH (if it isn’t already) and cook for 20–30 minutes.
Tip: Stir halfway through cooking to prevent clumping and ensure all noodles cook evenly.
Step 5: Let It Rest and Serve
If the mixture seems slightly loose, turn off the slow cooker and let it sit covered for 5–10 minutes. The noodles will absorb extra liquid and thicken the sauce. Serve hot in deep bowls and enjoy!
