Dump frozen peas over ham, accompanied by 3 ingredients, into slow cooker for a simple dinner that’s always a yes in my house

This slow cooker 5-ingredient Amish-style ham and pea noodle dish is the kind of no-fuss comfort food I lean on during busy weeks. It borrows from the simple, thrifty cooking of Amish communities—where pantry staples, preserved meats, and humble vegetables are turned into deeply satisfying meals. Here, you literally dump frozen peas over diced ham, add just three more ingredients, and let the slow cooker do the work. The result is a cozy, creamy, ham-and-pea “noodle supper” that tastes like it took far more effort than it actually does.

Serve this ham and pea noodle dish straight from the slow cooker into warm bowls, with a little black pepper or extra butter on top if you like. It’s hearty enough to be a one-bowl dinner, but I like to round it out with something fresh and crunchy, like a simple green salad or sliced cucumbers and tomatoes. A side of buttered bread or dinner rolls is great for catching any creamy sauce at the bottom of the bowl. If you enjoy a little acidity with rich dishes, add a small side of pickles or a spoonful of tangy coleslaw to balance the saltiness of the ham.

Servings: 6

1 1/2 pounds boneless ham steak or leftover ham, diced into 1/2-inch cubes

Place the slow cooker crock on a stable surface, such as a black granite countertop. Add the diced ham in an even layer on the bottom of the slow cooker.

Dump the frozen peas directly over the ham, spreading them into an even layer so they mostly cover the ham. This layering helps keep the ham moist while the peas slowly thaw and cook.

Pour the chicken broth over the ham and peas. Gently press down with a spoon to make sure most of the ham and peas are submerged. Cover the slow cooker with the lid.

Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the peas are tender and the broth is hot and flavorful.

About 30 to 40 minutes before you want to serve, stir in the dry egg noodles, making sure they are mostly submerged in the hot liquid. If the noodles are not covered, add a splash of extra broth or water as needed.

Continue cooking on HIGH for 20 to 30 minutes, stirring once or twice, until the noodles are just tender. Cooking time can vary slightly depending on your slow cooker and the brand of noodles, so start checking at the 15-minute mark.

Once the noodles are tender, reduce the heat to LOW or switch to the WARM setting. Stir in the heavy cream until the sauce looks silky and lightly creamy. Taste and adjust seasoning if needed; the ham and broth are already salty, so you may only want a little black pepper.

Let the mixture sit, covered, for 5 to 10 minutes to thicken slightly as the noodles absorb some of the sauce. Give it a final stir and serve warm straight from the slow cooker.

For a slightly richer, more old-fashioned Amish feel, stir in 2 to 3 tablespoons of butter with the cream at the end. If you prefer a thicker, almost casserole-like texture, reduce the broth to 3 cups and let the finished dish stand a few extra minutes before serving. To lighten things up, use half-and-half instead of heavy cream and swap part of the ham for cooked chicken or turkey. You can also add a mild onion note by tossing in 1 teaspoon of onion powder with the broth, or a gentle herbal layer with 1/2 teaspoon of dried thyme. If you need to keep the noodles from getting too soft, cook them separately on the stovetop until just shy of al dente, then stir them into the hot ham, peas, and broth mixture with the cream right before serving. For extra vegetables, add a cup of frozen carrots or corn along with the peas, keeping in mind this may slightly lengthen the time it takes the cooker to return to a simmer after you stir in the noodles.