Prep Chicken: Place the raw chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as much as possible.
Add Corn: Open the cans of cream style corn and dump them evenly over the chicken breasts, spreading the corn so the chicken is mostly covered.
Season & Broth: Pour the chicken broth over the corn and chicken. Sprinkle with salt and black pepper.
Cook Chicken: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
Shred: Once the chicken is tender, use two forks to shred it right in the slow cooker, stirring it into the creamy corn mixture.
Add Noodles: Add the dry egg noodles directly into the slow cooker, stirring them into the hot chicken and corn mixture so they are mostly submerged.
Cook Noodles: Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and have soaked up some of the broth. If the mixture seems too thick, stir in a splash of hot water or extra broth; if it seems too thin, let it sit covered and turned off for 5 to 10 minutes to thicken.
Serve: Taste and adjust the seasoning with a little more salt and pepper if needed. Ladle into bowls and serve warm while the noodles are tender and the gravy is creamy.
Variations & Tips
