Slow Cooker Amish Chicken Corn Noodle Supper Directions:
Place the raw chicken breasts in a single layer in the bottom of a 5–6 quart slow cooker.
Pour both cans of cream style corn evenly over the chicken, spreading to mostly cover.
Add the chicken broth over the top and sprinkle with salt and black pepper.
Cover and cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken reaches 165°F and shreds easily.
Shred the chicken directly in the slow cooker using two forks and stir into the corn mixture.
Add the dry egg noodles and stir so they are mostly submerged in the hot liquid.
Cover and cook on HIGH for 20–25 minutes, stirring once halfway through, until the noodles are tender.
If needed, add up to 1/4 cup hot broth to loosen, or let sit covered for 5 minutes off heat to thicken.
Adjust seasoning and serve warm.
WW Points Calculation
Tyson Boneless Skinless Chicken Breasts (2 lb) – 0.00
Del Monte Cream Style Sweet Corn (2 cans) – 14.00
Swanson 33% Less Sodium Chicken Broth (2 cups) – 2.00
No Yolks Wide Egg Noodles (8 oz) – 24.00
Salt and black pepper – 0.00
Points Information:
Total Points: 40.00
Servings: 8 servings (approximately 1 1/4 cups each)
Points per serving: 5.00
Nutrition Information
Calories 320
Fat 3g
Protein 28g
Carbohydrates 46g
Sugar 8g
Sodium 780mg
I'm waiting for your comments! Enjoy!
