Amish-Style Chicken and Corn Noodle Bake

This Amish Chicken Corn Noodle dish is the definition of cozy, home-style comfort served in a bowl. It’s like a creamy blend between a hearty stew and an open-faced pot pie. The cream-style corn creates a naturally smooth base with a touch of sweetness, so there’s no need for a roux or heavy cream. As the wide egg noodles cook, they absorb the flavorful chicken broth and corn, becoming soft and delicious in every spoonful.

Ingredients

Ingredient	Amount
Boneless, skinless chicken breasts	2 lbs
Cream-style corn	2 (14 3/4 oz) cans
Chicken broth	2 cups
Wide egg noodles (dry)	8 oz
Salt	1 tsp
Black pepper	1/2 tsp

Instructions

Step 1: Add the Ingredients
Place the uncooked chicken breasts in a single layer at the bottom of a 5–6 quart slow cooker. Pour the cream-style corn on top, then add the chicken broth along with the salt and pepper.

Tip: The mixture may look a bit thin at first. Once the chicken cooks and the noodles are added, the starch will naturally thicken everything into a rich, creamy sauce.

Step 2: Cook the Chicken
Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours. The chicken is ready when it reaches 165°F and easily pulls apart with a fork.

Step 3: Shred the Chicken
Use two forks to shred the chicken directly inside the slow cooker. Stir it well so the shredded chicken mixes evenly with the corn and broth.

Step 4: Add the Noodles
Stir in the dry egg noodles, gently pushing them down so they are mostly covered by the liquid. Set the slow cooker to HIGH (if it isn’t already) and cook for 20–30 minutes.

Tip: Give the noodles a quick stir halfway through cooking to prevent them from sticking together and to help them cook evenly.

Step 5: Rest and Serve
If the dish looks slightly thin, turn off the slow cooker and let it rest with the lid on for 5–10 minutes. The noodles will continue absorbing liquid, creating a thicker sauce. Serve warm in bowls and enjoy this comforting meal.