Amish Chicken Corn Noodle (Slow Cooker) – Creamy, Cozy & Old-Fashioned

This Amish Chicken Corn Noodle is the kind of humble, hearty meal that’s been warming kitchens for generations. With tender shredded chicken, sweet cream-style corn, and soft egg noodles in a rich, creamy broth, it’s pure comfort in a bowl.

Everything cooks low and slow in the crockpot, giving you that “all-day simmered” flavor with almost no effort—just the way traditional farmhouse cooking was meant to be.

Why You’ll Love This Recipe

• Simple, pantry-friendly ingredients

• True set-it-and-forget-it meal

• Creamy, hearty, and filling

• Perfect for busy days or cozy nights

• Tastes like something straight from Grandma’s kitchen

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 2 cans (14.75 oz each) cream-style corn

• 2 cups chicken broth

• 8 oz wide egg noodles

• 1 tsp salt (or to taste)

• ½ tsp black pepper (or to taste)

How to Make Amish Chicken Corn Noodle

1. Prep the Chicken

Place chicken breasts in a single layer at the bottom of a 5–6 quart slow cooker.

2. Add Corn

Pour the cream-style corn evenly over the chicken, covering it as much as possible.

3. Add Broth & Seasoning

Pour in the chicken broth and sprinkle with salt and pepper.

4. Slow Cook

Cover and cook:

• LOW for 4–5 hours (best flavor and tenderness)

• HIGH for 2½–3 hours

Chicken should be very tender and easy to shred.

5. Shred the Chicken

Use two forks to shred the chicken directly in the slow cooker, mixing it into the creamy corn base.

6. Add the Noodles

Stir in the dry egg noodles, making sure they’re mostly submerged in the liquid.

7. Cook the Noodles

Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until noodles are soft.

• Too thick? Add a splash of broth or hot water

• Too thin? Let sit covered (heat off) for 5–10 minutes

8. Serve

Taste and adjust seasoning, then ladle into bowls and serve warm.

Tips for Best Results

• Stir once while noodles cook to prevent sticking

• Keep noodles submerged for even cooking

• Don’t overcook after adding noodles—they can get too soft

• Use thighs instead of breasts for extra richness

Easy Variations

• Creamier version: Swap 1 cup broth for cream of chicken soup or half-and-half

• Add veggies: Stir in peas, carrots, or extra corn

• Herb boost: Add thyme or parsley for extra depth

• Onion flavor: Add diced onion at the start

Storage & Leftovers

• Refrigerate up to 4 days

• Freeze (best without noodles) up to 2 months

• Reheat with a splash of broth or milk to loosen

Recipe Summary

• Prep Time: 5 minutes

• Cook Time: 4–5 hours (LOW)

• Total Time: About 5 hours

• Yield: 6 servings

• Difficulty: Easy

Final Thoughts

This Amish Chicken Corn Noodle is comfort food in its purest form—simple, filling, and made to be shared. It’s the kind of recipe that doesn’t need fancy ingredients or complicated steps to shine.