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 hearty, “one-pot” comfort meal that highlights the natural sweetness of cream-style corn. By simmering boneless chicken breasts directly in the corn and chicken broth, you create a rich, velvety poaching liquid that keeps the lean meat incredibly tender. The final addition of wide egg noodles allows them to cook directly in the savory corn base, resulting in a thick, “stew-like” consistency that is both filling and nostalgic.

Slow Cooker Amish Chicken Corn Noodle Supper

Ingredients:

Step-by-Step Directions:

Step 1: The Creamy Braise: Place the chicken breasts in the bottom of a 5/6-quart slow cooker. Pour the cans of cream-style corn over the meat, followed by the chicken broth, salt, and pepper.

Tip: Using cream-style corn is a vital mechanical step. Unlike regular kernels, cream-style corn contains a “corn milk” slurry that acts as a natural thickener. As it slow-cooks, it creates a lush, gravy-like environment for the chicken without needing a flour roux.

Step 2: The Low & Slow Cook: Cover and cook on LOW for 4/5 hours (or HIGH for 2 1/2/3 hours).

The Visual Cue: The chicken is ready when it is opaque throughout and pulls apart with almost zero resistance when pressed with a fork.

Step 3: The Shredded Base: Use two forks to shred the chicken directly into the cooking liquid. Stir well so the shredded meat is fully incorporated into the creamy corn mixture.

Step 4: The Noodle Infusion: Stir the dry egg noodles into the hot mixture.

Tip: Ensure the noodles are mostly submerged. If your slow cooker has cooked off more liquid than expected, don’t be afraid to stir in a 1/4 cup of hot water now. This provides the necessary steam to hydrate the pasta without making the sauce runny.

Step 5: The Final Set: Cover and cook on HIGH for 20/30 minutes. Stir once halfway through to prevent the noodles from clumping. Turn off the heat and let the supper sit for 5/10 minutes before serving. This rest period allows the starches to “set,” creating that thick, Amish-style consistency.