Pour chicken broth over sliced kielbasa, paired with 3 ingredients, into slow cooker for a savory dish that I crave this week after week

This slow cooker 5-ingredient Amish kielbasa noodle feast is the kind of cozy, no-fuss dinner that fits right into busy Midwestern weeks. Sliced kielbasa, egg noodles, and a few pantry staples soak up savory chicken broth for a comforting dish that tastes like something a church potluck grandma would bring. You literally pour chicken broth over sliced kielbasa, paired with three simple ingredients, into the slow cooker and let it do the work. It’s hearty, kid-friendly, and one of those meals my family asks for again and again.

Serve this Amish-style kielbasa noodle feast straight from the slow cooker into bowls, with a side of steamed green beans, peas, or a simple mixed salad to add some color and crunch. Warm dinner rolls or buttered bread are wonderful for soaking up any extra broth. If you like a little brightness, sprinkle chopped fresh parsley over each bowl just before serving, and set out black pepper or a mild hot sauce so everyone can season their own portion.

Servings: 6

1 1/2 pounds smoked kielbasa, sliced into 1/2-inch rounds

Place the slow cooker crock on a dark countertop and layer the sliced kielbasa evenly across the bottom so it mostly covers the surface.

Scatter the thinly sliced onion over the kielbasa, spreading it out so every bite gets some flavor.

Spoon the condensed cream of chicken soup over the onions and kielbasa. Use the back of the spoon to gently spread it into an even layer, but don’t worry if it’s not perfect.

Slowly pour the chicken broth over the sliced kielbasa and soup mixture in the slow cooker, making sure the broth reaches all around the sides so everything is moistened. This is the heart of the recipe: the broth will soak into the noodles later and create a savory sauce.

Cover the slow cooker with the lid and cook the kielbasa mixture on LOW for 3 hours, or on HIGH for about 1 1/2 hours, until the onions are tender and the broth is hot and steamy.

After the initial cook time, stir the kielbasa mixture well to combine the broth and cream of chicken soup into a smooth, creamy base.

Add the dry egg noodles to the slow cooker, pressing them down gently with a spoon so they are mostly submerged in the hot liquid. If the noodles aren’t covered, you can add up to 1/2 cup additional hot water or broth, just enough to barely cover them.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy and most of the liquid has been absorbed into a creamy sauce.

Give everything a final stir, taste, and adjust with a pinch of salt and pepper if needed. Let the dish sit, covered, for 5 minutes on the warm setting to thicken slightly before serving.

Ladle the kielbasa and noodles into bowls and serve warm, straight from the slow cooker.

For picky eaters, you can skip the onion or slice it very thin so it almost melts into the sauce; you’ll still get the flavor without noticeable pieces. If your family prefers a lighter dish, use turkey kielbasa and a reduced-fat cream of chicken soup. To sneak in some veggies, stir in 1 to 2 cups of frozen peas, corn, or mixed vegetables when you add the noodles; they’ll cook right along with them. For a cheesier version, stir in 1 to 1 1/2 cups shredded mild cheddar or Colby Jack right at the end until melted. If you like a bit of tang, swap half of the chicken broth for chicken bone broth and add a small splash of Worcestershire sauce when you stir everything together. To stretch the meal for a crowd, serve the kielbasa and noodles over mashed potatoes or rice. Leftovers reheat well with a splash of extra broth or milk to loosen the sauce, making it a great make-ahead lunch for the next day.