There’s something wonderfully comforting about coming home to a slow cooker filled with the warm aroma of Crockpot Amish Chicken Corn Noodle. Inspired by the simple, wholesome style of Amish home cooking, this cozy meal brings together rich, creamy flavors with tender bites in every spoonful. It’s the kind of recipe that turns an ordinary evening into a family gathering, where everyone eagerly heads to the table for a satisfying homemade dinner.
One of the reasons this recipe has become so popular is its perfect balance of convenience and comfort. It’s a hearty, budget-friendly meal that delivers plenty of protein and a filling texture, making it ideal for busy weeknights or relaxed weekends. Slow cooking allows the flavors to blend beautifully, creating a dish that tastes like it has been lovingly prepared all day with very little hands-on effort.
Amish Chicken Corn Noodle
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 2 cans (14.75 ounces each) cream style corn
- 2 cups chicken broth
- 8 ounces wide egg noodles (about half a standard bag)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Directions:
- Prep Chicken: Place the raw chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as much as possible.
- Add Corn: Open the cans of cream style corn and dump them evenly over the chicken breasts, spreading the corn so the chicken is mostly covered.
- Season & Broth: Pour the chicken broth over the corn and chicken. Sprinkle with salt and black pepper.
- Cook Chicken: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 ½ to 3 hours, until the chicken is very tender and easily shreds with a fork.
- Shred: Once the chicken is tender, use two forks to shred it right in the slow cooker, stirring it into the creamy corn mixture.
- Add Noodles: Add the dry egg noodles directly into the slow cooker, stirring them into the hot chicken and corn mixture so they are mostly submerged.
- Cook Noodles: Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and have soaked up some of the broth. If the mixture seems too thick, stir in a splash of hot water or extra broth; if it seems too thin, let it sit covered and turned off for 5 to 10 minutes to thicken.
- Serve: Taste and adjust the seasoning with a little more salt and pepper if needed. Ladle into bowls and serve warm while the noodles are tender and the gravy is creamy.
Tips for the Best Results
- Shred the chicken while it’s still hot for the easiest texture.
- Stir the noodles halfway through cooking to prevent them from sticking together.
- If using frozen chicken, thaw it completely before adding it to the slow cooker for even cooking.
- Taste before serving and adjust the seasoning if needed.
- Leftovers will thicken as they cool, so add a little broth when reheating.
Serving Suggestions
This comforting meal pairs wonderfully with warm buttered dinner rolls, flaky biscuits, homemade cornbread, or garlic bread for soaking up the creamy sauce. A crisp green salad, roasted vegetables, steamed broccoli, or green beans add freshness and balance to the rich flavors. For dessert, simple favorites like apple pie, peach cobbler, or vanilla ice cream make the perfect finishing touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if needed to restore the creamy consistency. This dish is best enjoyed fresh, but leftovers make an excellent quick lunch or dinner.
