There is something mighty comforting about a supper like this, especially when the garden is slowing down, the evenings come a little earlier, and folks are ready for a warm dish that does not ask much of the cook. This slow cooker Amish chicken and cornbread has that old-fashioned thrift and good sense so common in Midwestern kitchens: a few plain ingredients, layered together, then left alone until the chicken turns tender and the cornbread topping puffs up golden and soft over all those savory juices.
Serve this hearty dish with buttered green beans, sweet corn, or a simple sliced tomato plate when late summer produce is still around. A spoonful of applesauce, a crisp cabbage slaw, or even a few dill pickles on the side help balance the richness, and if you are feeding hungry folks, a pot of mashed potatoes fits right in at the table too.
Slow Cooker 4-Ingredient Amish Chicken and Cornbread
Servings: 6
Ingredients
4 boneless, skinless chicken breasts
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 box (8.5 ounces) cornbread muffin mix
Directions
1. Lightly grease the inside of a slow cooker, then lay the chicken breasts in an even layer across the bottom.
2. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth, then spread the mixture over the chicken.
3. Sprinkle the dry cornbread mix evenly over the top, covering the creamy layer as evenly as you can without stirring it in.
4. Cover and cook on low for 5 to 6 hours, or until the chicken is very tender and the cornbread topping is set and fluffy. If you like, shred the chicken lightly into the sauce before serving, then spoon it out warm.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. Just give them the same cooking time and check that they are tender before serving.
Mind the moisture: Slow cookers can vary plenty. If your topping seems a little too wet near the end, lay a clean paper towel under the lid for the last 20 to 30 minutes to catch excess condensation, being careful it does not touch the food.
Add a homestyle touch: A little black pepper, a spoonful of minced onion, or a handful of chopped parsley are not part of the strict four-ingredient version, but they do make a fine supper when you want a bit more flavor without changing the spirit of the dish.
Serve straight from the crock: This is one of those meals that holds heat well and is mighty convenient for potlucks or busy family evenings. Let it rest 10 minutes after cooking so the creamy layer settles and the servings come out neater.