Slow Cooker Amish Chicken Corn Noodle Supper
Looking for a hearty, no-fuss slow cooker chicken recipe that your family will devour? This Amish chicken corn noodle casserole is the ultimate comfort food. With just 4 simple ingredients, you get tender chicken, creamy corn gravy, and soft noodles that taste just like Grandma used to make. Perfect for busy weeknights or Sunday family dinners!
Benefits of This Recipe:
Time-saving: Minimal prep, hands-off cooking in your slow cooker.
Nutritious & hearty: Chicken provides lean protein, corn adds fiber and natural sweetness, and noodles make it filling for the whole family.
Kid-friendly & comforting: Creamy, mild flavors that appeal to picky eaters.
Versatile: Easy to tweak with extra veggies, herbs, or richer cream for more flavor.
Ingredients (Serves 6):
2 pounds boneless, skinless chicken breasts
2 cans (14.75 oz each) cream style corn
2 cups chicken broth
8 oz wide egg noodles (half a standard bag)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Instructions:
Prepare the slow cooker: Lay raw chicken breasts in a single layer in a 5- to 6-quart slow cooker.
Add corn & broth: Pour the cream style corn evenly over the chicken, then add chicken broth. Sprinkle with salt and pepper.
Cook chicken: Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until chicken is tender and easily shreds.
Shred chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it into the creamy corn mixture.
Add noodles: Stir dry egg noodles into the hot chicken and corn mixture until mostly submerged.
Cook noodles: Cover and cook on HIGH for 20–30 minutes, stirring halfway, until noodles are soft and have absorbed some of the creamy broth. Adjust thickness with extra broth or let sit covered to thicken.
Serve warm: Taste and adjust seasoning. Ladle into bowls and serve hot with optional sides like buttered green beans, peas, or warm bread.
Tips & Variations:
Richer & creamier: Replace 1 cup of chicken broth with cream of chicken soup or half-and-half in the last 30 minutes of cooking.
Add veggies: Toss in 1 cup frozen corn or peas and carrots with the noodles for added color and nutrition.
Swap chicken: Boneless, skinless chicken thighs work well for an even more tender, old-fashioned texture.
Cook noodles separately: For firmer noodles, boil them separately and stir in before serving.
Extra flavor: Add a teaspoon dried parsley or thyme, or a small minced onion with the chicken.
Leftovers: Thicken next day’s leftovers with a splash of broth or milk while reheating.
