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.
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