Slow Cooker Amish Chicken Corn Noodle Supper: A Creamy, Comforting Taste of Lancaster County

Published: March 1, 2026 | Servings: 6–8 | Prep time: 10 minutes | Cook time: 6–7 hours (LOW) or 3–4 hours (HIGH) | Total time: Varies

When the weather turns chilly and the evenings feel a little longer, there’s nothing more comforting than a hearty bowl of Slow Cooker Amish Chicken Corn Noodle Supper. Inspired by traditional Amish country cooking from Lancaster County, this cozy dish brings together tender chicken, sweet corn, and homestyle egg noodles in a creamy, satisfying broth.

Amish recipes are known for their simplicity, affordability, and ability to feed a large family with pantry staples. This easy slow cooker chicken corn noodle soup is no exception. It’s the kind of meal that simmers quietly all day while you’re at work, filling your home with the aroma of comfort food. If you love high-value comfort food recipes like family-friendly crockpot chicken dinners or budget slow cooker meals, this one is a must-try.

Perfect for busy weeknights, church potlucks, or Sunday supper, this creamy chicken corn noodle dish is both filling and economical — exactly what traditional Amish kitchens are known for. Each spoonful delivers tender shredded chicken, sweet pops of corn, soft egg noodles, and a rich, creamy broth that tastes like it simmered on a farmhouse stove all afternoon.

Why You’ll Love This Recipe

Easy slow cooker comfort food – Set it and forget it.
Budget-friendly family meal – Chicken, corn, noodles, and broth — that’s it.
Minimal prep time – Ten minutes to add everything to the slow cooker.
Creamy, hearty, and filling – A complete meal in one bowl.
Perfect for meal prep – Makes a big batch that reheats beautifully.
Inspired by Amish country cooking – Simple, honest, delicious.
Kid-approved – Creamy, mild, and full of familiar flavors.

Ingredients

Boneless, skinless chicken breasts – 2 pounds
Low-sodium chicken broth – 4 cups
Cream-style corn – 1 can (15 ounces)
Whole kernel corn – 1 can (15 ounces), drained
Small onion – 1, diced
Garlic – 2 cloves, minced
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Dried thyme – ½ teaspoon
Uncooked egg noodles – 2 cups
Heavy cream – 1 cup (or half-and-half)
Butter – 2 tablespoons

Ingredient Notes

Chicken breasts vs. thighs: Chicken breasts work beautifully, becoming tender and shreddable. For an even juicier, more forgiving result, substitute boneless, skinless chicken thighs. They won’t dry out if cooked a little longer.

Cream-style corn vs. whole kernel corn: Both are essential here. Cream-style corn adds thickness and creamy sweetness to the broth. Whole kernel corn adds texture and bursts of sweet corn flavor. Don’t skip either.

What kind of egg noodles? Homestyle wide egg noodles are traditional. They have a satisfying chew and soak up the creamy broth beautifully. Any brand works — just look for “wide egg noodles” in the pasta aisle.

Heavy cream vs. half-and-half: Heavy cream creates a rich, velvety, luxurious broth. Half-and-half creates a lighter, still-creamy sauce. For the most authentic Amish-style richness, use heavy cream.

Why low-sodium broth? Using low-sodium broth lets you control the salt level. Regular broth can make the dish too salty, especially since the corn and noodles also add sodium.

Step-by-Step Instructions

Step 1: Add Everything to the Slow Cooker (Except the Noodles, Cream, and Butter)

Place the 2 pounds of boneless, skinless chicken breasts in the bottom of your slow cooker.

Add the following ingredients:

4 cups low-sodium chicken broth
1 can (15 ounces) cream-style corn (do not drain)
1 can (15 ounces) whole kernel corn, drained
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme

Stir gently just to combine. The chicken should be mostly submerged in the liquid.

Step 2: Cover and Cook

Cover the slow cooker with the lid. Cook on:

LOW for 6 to 7 hours, or
HIGH for 3 to 4 hours

The chicken is ready when it is very tender and shreds easily with a fork. The internal temperature should reach 165°F (74°C).

Step 3: Shred the Chicken

Remove the chicken from the slow cooker and transfer it to a cutting board or large bowl. Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir to combine with the corn and broth.

Step 4: Add the Noodles

Stir in the 2 cups of uncooked egg noodles directly into the slow cooker. Make sure the noodles are mostly submerged in the liquid so they cook evenly.

Cover and cook on HIGH for 20 to 30 minutes, until the noodles are tender. Stir once halfway through to prevent the noodles from sticking together.

Note: Cooking noodles on HIGH is important — LOW heat may not be hot enough to cook them through properly.

Step 5: Finish Creamy

Once the noodles are tender, stir in:

1 cup heavy cream (or half-and-half)
2 tablespoons butter

Let the supper cook for an additional 10 minutes on HIGH until everything is warmed through and the butter is fully melted. The broth will transform from brothy to creamy and luscious.

Step 6: Serve Hot

Spoon the Amish Chicken Corn Noodle Supper into bowls. Serve hot, garnished with fresh parsley or a sprinkle of black pepper if desired.

This dish is a complete meal on its own, but it also pairs beautifully with crusty bread or a simple green salad.

Variations & Tips

Add Vegetables

Stir in any of these during the last 20 minutes of cooking (after shredding the chicken):

1 cup diced carrots – Adds sweetness and color
1 cup diced celery – Classic soup vegetable
1 cup frozen peas – Adds sweetness and pop of green
1 cup chopped spinach – Wilts down into the creamy broth

Make It Thicker (More Like a Casserole)

If you prefer a thicker, stew-like consistency rather than a soup:

Reduce the chicken broth to 3 cups
After adding the cream and butter, make a slurry with 2 tablespoons of cornstarch and ¼ cup of cold water. Stir it in and cook for another 10 minutes until thickened.

Make It Thinner (More Like Soup)

If you prefer a soupier consistency, add an additional 1 to 2 cups of chicken broth when you add the noodles. You can also add a cup of milk for extra creaminess.

Make It with Leftover Chicken or Rotisserie Chicken

To save time, use 4 cups of cooked, shredded chicken. Skip the initial 6–7 hour cook time and start at Step 4: add the shredded chicken, broth, both corns, onion, garlic, salt, pepper, and thyme to the slow cooker. Cook on LOW for 2–3 hours or HIGH for 1–2 hours just to heat through and meld flavors, then proceed with noodles, cream, and butter.

Make It in the Instant Pot

Use the “Sauté” setting to soften the onion and garlic (2–3 minutes).
Add chicken, broth, both corns, salt, pepper, and thyme.
Pressure cook on HIGH for 12 minutes. Natural release for 5 minutes, then quick release.
Remove and shred chicken. Return to pot.
Add noodles and pressure cook on HIGH for 4 minutes.
Stir in cream and butter until melted and creamy.

Add Fresh Herbs

Stir in 2 tablespoons of fresh parsleyor 1 tablespoon of fresh thyme at the end for a bright, fresh finish.

Make It Cheesy

Stir in 1 cup of shredded Parmesan or cheddar cheese along with the cream and butter. The cheese will melt into the broth, making it even richer and more decadent.