Dump cream style corn over chicken breasts, along with 2 ingredients, into slow cooker for a hearty meal that disappears faster than anything else
This Slow Cooker Amish Chicken Corn Noodle Supper is a hearty, one-pot meal that brings out the natural sweetness of cream-style corn. Cooking the chicken slowly in a mixture of corn and broth keeps it tender while creating a rich, creamy base. Adding egg noodles at the end gives the dish a thick, comforting, stew-like texture that’s both simple and satisfying.
Slow Cooker Amish Chicken Corn Noodle Supper
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 2 lbs |
| Cream-style corn | 2 cans (14.75 oz each) |
| Chicken broth | 2 cups |
| Wide egg noodles (dry) | 8 oz |
| Kosher salt | 1 tsp |
| Black pepper | 1/2 tsp |
Step-by-Step Directions
Step 1: Combine Ingredients
Place the chicken breasts in 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.
Step 2: Cook
Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3 hours, until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Use two forks to shred the chicken directly in the slow cooker. Stir well so the meat mixes evenly with the creamy corn base.
Step 4: Add the Noodles
Stir in the dry egg noodles, making sure they are mostly submerged in the liquid. If needed, add a small amount of hot water to ensure they cook properly.
Step 5: Finish Cooking
Cover and cook on HIGH for another 20–30 minutes, stirring once halfway through, until the noodles are tender.
Step 6: Rest and Serve
Turn off the heat and let the dish sit for 5–10 minutes before serving. This helps thicken the mixture and improves the final texture.
