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 comforting, all-in-one dish that highlights the natural sweetness of cream-style corn. As the chicken cooks slowly in a blend of corn and broth, it becomes tender and flavorful, while the liquid turns into a rich, creamy base. Finishing it with egg noodles creates a thick, hearty texture that feels like a warm, satisfying stew.
Slow Cooker Amish Chicken Corn Noodle Supper
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans (14.75 oz each) cream-style corn
- 2 cups chicken broth
- 8 oz wide egg noodles (dry)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Step 1: Add Ingredients
Place the chicken breasts at the bottom of a 5–6 quart slow cooker. Pour the cream-style corn over them, then add the chicken broth, salt, and pepper.
Step 2: Cook the Chicken
Cover and cook on LOW for 4–5 hours or on HIGH for 2½–3 hours, until the chicken is tender and fully cooked.
Step 3: Shred
Using two forks, shred the chicken directly in the slow cooker. Stir well so it blends evenly with the creamy corn mixture.
Step 4: Add Noodles
Stir in the dry egg noodles, ensuring they are mostly covered by the liquid. Add a bit of hot water if needed to help them cook evenly.
Step 5: Finish Cooking
Cover and cook on HIGH for an additional 20–30 minutes, stirring ერთხელ midway, until the noodles are soft.
Step 6: Let It Rest
Turn off the slow cooker and allow the dish to sit for 5–10 minutes before serving. This helps the mixture thicken and improves the overall texture.
