Amish Chicken Corn Noodle

This Amish Chicken Corn Noodle dish is the epitome of “farmhouse comfort.” It’s essentially a thick, creamy hybrid between a hearty stew and a deconstructed pot pie. By using cream-style corn as the base, you get a natural sweetness and a silky texture without needing to make a complicated roux or heavy cream reduction. The wide egg noodles act like sponges, soaking up the savory chicken broth and corn juices until they are perfectly tender.

Amish Chicken Corn Noodle

Ingredients:

How To Make Amish Chicken Corn Noodle:

Step 1: Layer the Base: Place the raw chicken breasts in a single layer at the bottom of a 5/6-quart slow cooker. Pour both cans of cream-style corn over the meat, followed by the chicken broth, salt, and pepper.

Tip: Don’t worry if the liquid looks a bit thin at this stage. As the chicken cooks and you eventually add the noodles, the starch will transform this into a thick, velvety gravy.

Step 2: Slow Cook to Tender: Cover and cook on LOW for 4/5 hours (or HIGH for 2 1/2 to 3 hours). The chicken is ready when it registers 165°F and pulls apart effortlessly with a fork.

Step 3: Shred and Incorporate: Use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat into the corn and broth mixture so it’s evenly distributed.

Step 4: The Noodle Finish: Add the dry egg noodles to the pot, pushing them down so they are mostly submerged in the hot liquid. Switch the slow cooker to HIGH (if it wasn’t already) and cook for 20/30 minutes.

Tip: Stir the noodles halfway through the cooking time. This prevents them from clumping together and ensures the ones on top get cooked through by the steam.

Step 5: Rest and Serve: If the mixture looks a bit loose, turn off the slow cooker and let it sit covered for 5/10 minutes; the noodles will continue to drink up the liquid and thicken the sauce. Ladle into deep bowls and serve hot.