There is something mighty comforting about a slow cooker supper that asks very little of you and still turns out rich, creamy, and filling enough to satisfy a hungry table. This Amish-style corn chicken pasta leans on pantry staples and plain good sense, the kind of practical cooking that has long been treasured across farm country, where simple ingredients are stretched into hearty meals. By laying tender chicken under sweet corn and a few more everyday ingredients, you get a dish that feels homey, generous, and just right for a busy weekday or a quiet Sunday evening.
This pasta is especially good served with buttered green beans, a crisp lettuce salad, or sliced tomatoes when they are in season. A warm biscuit or a piece of crusty bread goes nicely alongside to catch the creamy sauce, and if you want a little brightness on the plate, a spoonful of pickled beets or a tart cucumber salad makes a fine contrast to the richness of the dish.
Slow Cooker 6-Ingredient Amish Corn Chicken Pasta
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breast
2 cans whole kernel corn, drained, 15 ounces each
1 packet ranch seasoning mix, 1 ounce
8 ounces cream cheese, cubed
1/2 cup chicken broth
12 ounces pasta shells or rotini, cooked and drained
Directions
1. Place the chicken breasts in the bottom of a slow cooker in an even layer.
2. Scatter the drained corn evenly over the chicken, then sprinkle the ranch seasoning over the top. Add the cubed cream cheese and pour in the chicken broth.
3. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken is fully cooked and tender.
4. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well until the cream cheese melts into a smooth, creamy sauce.
5. Meanwhile, cook the pasta in salted water according to the package directions. Drain well.
6. Stir the cooked pasta into the slow cooker and toss until everything is coated. Serve hot.
Variations & Tips
Add a little cheese: If your family likes an extra-rich supper, stir in 1/2 to 1 cup shredded cheddar at the end. It melts right into the sauce and gives the dish a more casserole-like feel.
Use a different pasta shape: Shells, rotini, bow ties, or even egg noodles all work nicely here. Choose a shape with little curves and folds so that creamy sauce has plenty of places to settle.
Keep the pasta separate for leftovers: If you expect leftovers, store the cooked pasta apart from the chicken mixture and combine only when serving. That keeps the pasta from soaking up too much sauce overnight.
Add a vegetable: A handful of baby spinach or some steamed peas stirred in at the end can stretch the meal a bit further and add color without changing the gentle flavor too much.
Mind the salt: Ranch seasoning and broth can both be salty, so taste before adding any extra seasoning. A little black pepper is often all this dish needs right at the table.