See the word ‘Amish’ and you imagine hours of traditional cooking, precise gestures passed down through generations. The reality of this recipe is much more prosaic: four ingredients, ten minutes of prep, and the slow cooker does the rest. It’s the kind of dish you throw together in the morning in your pajamas and serve at dinner without lifting a finger in between.
Ingredients :
- Chicken breasts — The chicken doesn’t need to be seared or prepped before going into the slow cooker — the slow, moist heat keeps it tender where a quick high-heat sear would toughen it. Choose pieces of similar size for even cooking. If one breast is twice as thick as another, flatten it slightly with your palm before placing it in.
- Cream-style corn (canned) — This isn’t just canned corn. The naturally thickened liquid in the can transforms into sauce during cooking without adding flour or thickeners. It also adds a slight sweetness that balances the savory chicken broth. Choose a brand without added sugar if you prefer a less sweet result.
- Condensed cream of chicken soup (canned) — It acts as both a concentrated sauce base and a thickener. Added directly without diluting with water, it gives a much richer result than regular soup. You can substitute with cream of mushroom for a more earthy flavor, or cream of celery for something more delicate.
- Dry egg noodles — They go into the slow cooker only at the very end of cooking, and that’s essential. Their starch absorbs the sauce as they cook, thickening it slightly and giving that final coating. Added too early, they turn into mush within a few hours. Wide pappardelle broken into pieces or dry tagliatelle work very well too.
