Ingredients (Serves 6)
- 2 pounds boneless, skinless chicken breasts
- 2 (14–15 oz) cans cream-style corn
- 2 cups low-sodium chicken broth
- 12 ounces wide egg noodle
Step-by-Step Instructions
Step 1: Prepare the Chicken
Place the raw chicken breasts in a single layer at the bottom of a 5–6 quart slow cooker.
There’s no need to pre-cook or brown them. The slow cooker will gently cook the chicken until tender and juicy.
Step 2: Add the Cream-Style Corn
Pour both cans of cream-style corn directly over the chicken.
Spread it evenly so the chicken is well coated. The corn creates the base of the creamy gravy and adds natural sweetness.
Step 3: Pour in the Chicken Broth
Add the chicken broth around and over the chicken.
The broth keeps everything moist during cooking and helps create that rich, spoonable corn gravy.
Step 4: Slow Cook Until Tender
Cover with the lid and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
Avoid lifting the lid too often, as it releases heat and extends cooking time.
The chicken is ready when it easily shreds with a fork.
Step 5: Shred the Chicken
Once fully cooked, use two forks to shred the chicken directly inside the slow cooker.
Stir the shredded chicken into the creamy corn mixture so every bite is flavorful.
Step 6: Add the Noodles
Stir in the dry wide egg noodles.
Cover and cook on:
- HIGH for 30–45 minutes, or
- until noodles are tender
Stir once or twice during this stage to prevent sticking.
If the mixture seems too thick, add a splash of warm broth.
Step 7: Adjust Seasoning & Serve
Taste and add salt and pepper if needed.
Serve hot in wide, shallow bowls so the creamy corn gravy can pool around the noodles.
What Makes This Recipe So Special?
This dish reflects traditional Amish cooking:
- Simple ingredients
- Practical, filling meals
- Cooked slowly and served generously
It’s designed to feed hardworking families with minimal fuss and maximum comfort.
Serving Suggestions (Old-Fashioned Supper Style)
Complete the meal with:
- Buttered green beans or peas
- Crisp lettuce salad with tangy dressing
- Warm dinner rolls or farmhouse bread
- Applesauce or dill pickles on the side
For dessert:
- Oatmeal cookies
- Classic apple pie
- Vanilla pudding
It truly feels like Sunday supper at Grandma’s table.
Variations & Tips
Make It Extra Creamy
Add ½ cup heavy cream or 2 tablespoons butter at the end.
Add More Flavor
Sprinkle garlic powder, onion powder, or dried thyme before cooking.
Use Chicken Thighs
Boneless thighs work beautifully and add extra richness.
Make It Thicker
If you prefer thicker noodles:
- Cook uncovered for the last 15 minutes
- Or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
Storage & Reheating
Refrigerator:
Store in an airtight container up to 4 days.
Freezer:
Freeze up to 2 months (note: noodles may soften slightly).
Reheat:
Warm gently on the stove with a splash of broth to loosen the gravy.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but cooking time may increase slightly. Always ensure internal temperature reaches 165°F.
Can I cook noodles separately?
Yes! Cook noodles on the stovetop and stir them in before serving for firmer texture.
Is this soup or casserole?
It’s somewhere in between — thicker than soup, but creamier than a casserole.
Final Thoughts
This Slow Cooker Amish Chicken Corn Noodle Supper proves that simple ingredients can create unforgettable comfort food. It’s creamy, hearty, and filled with nostalgic flavor — the kind of meal that brings everyone to the table.