Amish-Style Chicken and Corn Noodle Bake
This Amish Chicken Corn Noodle recipe is the definition of cozy, farmhouse-style comfort in a bowl. It’s like a creamy blend between a hearty stew and a simplified pot pie filling. The cream-style corn creates a naturally sweet, smooth base—no need for roux or heavy cream. Meanwhile, wide egg noodles absorb the rich chicken broth and corn flavors, turning soft and delicious 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: Combine ingredients
Arrange the raw chicken breasts in a single layer in the bottom of a 5–6 quart slow cooker. Pour the cream-style corn over the top, then add the chicken broth, salt, and pepper.
Tip: The mixture may look a bit thin at first, but it will thicken naturally as the chicken cooks and the noodles are added.
Step 2: Cook the chicken
Cover and cook on LOW for 4–5 hours (or HIGH for 2½ to 3 hours). The chicken is ready when it reaches 165°F and can be easily shredded.
Step 3: Shred and mix
Use two forks to shred the chicken directly in the slow cooker. Stir it well into the corn and broth mixture until evenly combined.
Step 4: Add the noodles
Stir in the dry egg noodles, pressing them down so they are mostly covered by the liquid. Turn the slow cooker to HIGH (if not already set) and cook for another 20–30 minutes.
Tip: Give it a stir halfway through to prevent the noodles from sticking together and to ensure even cooking.
Step 5: Rest and serve
If the mixture looks slightly loose, turn off the heat and let it sit covered for 5–10 minutes. The noodles will absorb more liquid and thicken the dish. Serve warm in bowls and enjoy.
