There is something mighty comforting about a supper that asks almost nothing from you and still turns out tasting like it simmered under a careful hand all afternoon. This slow cooker Amish chicken and sweet corn is the kind of plain, honest country food folks have long relied on in the Midwest, where a few pantry staples and good sweet corn can stretch into a hearty meal. The chicken turns wonderfully tender in the crock, and the corn sweetens the buttery broth until every spoonful feels like late summer in a farmhouse kitchen.
Serve this over mashed potatoes, buttered egg noodles, steamed rice, or a thick slice of toasted country bread to catch every bit of those golden juices. A side of green beans, cucumber salad, or sliced garden tomatoes fits right in, and if you want to round it out for company, a simple fruit cobbler afterward makes the whole meal feel extra special without much fuss.
Slow Cooker 4-Ingredient Amish Chicken and Sweet Corn
Servings: 4 to 6
Ingredients
2 pounds boneless, skinless chicken breasts or chicken thighs
3 cups sweet corn kernels, fresh, frozen, or drained canned corn
1/2 cup unsalted butter, cut into pieces
1 packet ranch seasoning mix, about 1 ounce
Directions
1. Lightly grease the slow cooker if you like easier cleanup, then lay the chicken in the bottom in an even layer.
2. Scatter the sweet corn evenly over the chicken, then sprinkle the ranch seasoning across the top.
3. Dot the butter pieces over everything, cover, and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
4. Remove the lid and shred the chicken right in the pot with two forks, stirring it back into the buttery corn and juices.
5. Spoon into bowls or onto plates and serve hot with plenty of the sweet golden broth.
Variations & Tips
Use chicken thighs: If you like especially rich, juicy meat, boneless chicken thighs are wonderful here. They stay tender beautifully in the slow cooker and lend the broth a deeper flavor.
Add a little creaminess: For a more old-fashioned potluck style dish, stir in 4 ounces of softened cream cheese during the last 20 to 30 minutes of cooking. It turns the buttery broth into a silky sauce that is lovely over noodles or biscuits.
Fresh summer corn: When the sweet corn is in season, cut the kernels straight off the cob for the very best flavor. It gives the whole dish that just-picked sweetness that frozen corn cannot quite match.
Watch the salt: Ranch packets can vary a bit in saltiness, so taste the finished dish before adding any extra salt. If you are serving it over potatoes or rice, the seasoning usually balances out nicely.
Make it a fuller meal: You can add a cup of diced onion or a few peeled, cubed potatoes if you want to stretch supper for a bigger family. Keep in mind that this goes beyond the original four-ingredient simplicity, but it still cooks up into a fine and filling meal.