When I don’t know what to make, this slow cooker creamed corn chicken pasta is the supper I fall back on. It’s one of those honest, dump-and-go meals that reminds me of the simple church suppers and Amish potlucks I grew up around here in the Midwest—nothing fancy, just comforting, creamy, and filling. You start by laying raw chicken tenders in the slow cooker and dumping creamed corn right over the top, then add just three more pantry ingredients. By the time evening rolls around, you’ve got tender, flavorful chicken and a rich, corn-studded sauce ready to toss with pasta. It’s the kind of recipe that fits right into a busy day on the farm or in town, and nobody has to know how little effort it took.
Serve the creamed corn chicken spooned generously over hot buttered egg noodles or your favorite short pasta, with a simple green side—steamed green beans, a tossed salad, or even just sliced cucumbers and tomatoes with a little salt and pepper. A piece of buttered bread or a warm dinner roll is perfect for soaking up the extra sauce. If you like, finish each plate with a sprinkle of black pepper and a little extra Parmesan. This makes a cozy, all-in-one meal, but it also sits nicely next to a pan of roasted vegetables or a simple coleslaw for a bigger family spread.
Slow Cooker Amish Creamed Corn Chicken PastaServings: 6
Ingredients
2 pounds raw chicken tenders
2 (14.75-ounce) cans creamed corn
1 (10.5-ounce) can cream of chicken soup
1 cup chicken broth
8 ounces dry pasta (egg noodles or short pasta like rotini or penne)
Directions
Place the raw chicken tenders in an even layer on the bottom of a 4- to 6-quart slow cooker.
Open the cans of creamed corn and dump them directly over the raw chicken tenders in the slow cooker, spreading the corn gently with a spoon so the chicken is mostly covered.
In a small bowl or measuring cup, whisk together the cream of chicken soup and chicken broth until fairly smooth. Pour this mixture over the creamed corn and chicken in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the chicken tenders are very tender and easily pull apart with a fork.
Once the chicken is cooked, use two forks to gently shred or break up the tenders right in the slow cooker, stirring them into the creamy corn sauce. Taste and add a little salt and pepper if you like, though many cream soups and broths are salty enough as they are.
About 15 minutes before serving, cook the pasta according to the package directions in a large pot of salted boiling water until just tender. Drain well.
Add the drained hot pasta to the slow cooker and gently fold it into the creamed corn chicken mixture until the noodles are well coated and everything is combined. If the sauce seems very thick, you can splash in a spoonful or two of hot pasta water or extra broth to loosen it.
Ladle the Amish creamed corn chicken pasta into bowls or onto plates and serve warm, making sure each serving gets plenty of chicken and corn sauce.
Variations & Tips
For a cheesier version, stir in 1 to 1 1/2 cups shredded mild cheddar or Colby Jack cheese right after you shred the chicken, letting it melt into the sauce before adding the pasta. If your family likes a little color, you can add 1 cup of frozen peas or mixed vegetables during the last 30 to 45 minutes of slow cooking so they stay bright and tender. For extra richness, stir in 2 to 4 tablespoons of cream cheese or sour cream at the end of cooking, just before adding the pasta. You can also swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor, or use chicken thighs instead of tenders if that’s what you have—just trim them and cook until very tender. If you prefer rice, skip the pasta and serve the creamed corn chicken over hot cooked white or brown rice, mashed potatoes, or even buttered toast for a farmhouse-style open-face supper.
