My sister begs me to make this creamy green veggie pasta every week. Just 4 ingredients and you get the most addictive side dish ever.

This slow cooker 4-ingredient Amish pea noodles recipe is the kind of creamy green veggie pasta my sister begs me to make every week. It’s a simple, comforting side dish built on wide egg noodles, sweet green peas, and a thick, pale yellow cream sauce that turns silky in the slow cooker. The idea is loosely inspired by old-fashioned Amish-style buttered noodles, but I tuck in plenty of peas for a pop of color and a little veggie boost. It’s the kind of no-fuss, dump-and-go recipe that’s perfect for busy weeknights, church potlucks, or Sunday dinners when you want something cozy that everyone will happily pile onto their plates.

Serve these creamy Amish pea noodles alongside roasted or grilled chicken, pork chops, or meatloaf for a classic Midwestern-style dinner. They’re also lovely with baked ham, pot roast, or pan-seared sausage, since the rich sauce soaks up all the extra juices on the plate. Add a simple green salad or sliced cucumbers and tomatoes for something fresh and crunchy on the side, and maybe a pan of warm rolls or buttered bread to swipe up any leftover sauce. If you’re serving this at a potluck, keep the slow cooker on warm and let folks scoop it up as a cozy, crowd-pleasing side.

Servings: 6

12 oz wide egg noodles (uncooked, homestyle or Amish-style if available)

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the low-sodium chicken broth and heavy cream into the slow cooker. Whisk or stir them together until you have a smooth, pale yellow liquid base.

Add the frozen sweet green peas to the creamy mixture and stir so the peas are evenly distributed throughout the liquid.

Add the uncooked wide egg noodles to the slow cooker, gently pressing them down with a spoon so most of the noodles are submerged in the liquid. It’s okay if a few edges stick up; they’ll soften as they cook. Try not to stir too aggressively so the noodles don’t break.

Cover the slow cooker with the lid and cook on HIGH for 1 hour. After 1 hour, remove the lid and gently stir from the bottom, making sure the noodles are separating and soaking up the sauce.

Continue cooking on HIGH for another 30 to 60 minutes, stirring every 20 minutes, until the noodles are very tender and the sauce has thickened into a rich, creamy coating. The peas should be bright green and soft, and the mixture should look thick and smooth, not soupy.

Once the noodles are done to your liking, turn the slow cooker to WARM. Let the noodles sit for 5 to 10 minutes with the lid off if the sauce looks a bit thin; it will continue to thicken as it stands.

Taste and, if desired, adjust with a small pinch of salt and black pepper right before serving (optional, not counted among the 4 base ingredients). Serve the creamy pea noodles straight from the slow cooker while hot.

To keep this close to the 4-ingredient idea but still flexible for your family, you can play with a few small add-ins. For extra richness, stir in 1 to 2 tablespoons of butter at the end until melted and glossy. If your crew likes a little more flavor, add a pinch of garlic powder, onion powder, or dried parsley when you pour in the broth and cream. For cheese lovers, stir in a small handful of shredded Parmesan or mild cheddar right before serving so it melts into the sauce. If you need to stretch the dish for a bigger crowd, add up to 4 more ounces of noodles and splash in an extra 1/2 cup of broth or cream. To lighten it up a bit, you can swap half of the heavy cream for whole milk or evaporated milk, though the sauce will be slightly thinner. For picky eaters who aren’t sure about peas, start with 1 1/2 cups peas and chop them a bit before adding so they blend into the sauce more. You can also turn this into a simple main dish by stirring in cooked, shredded chicken or diced ham at the end and letting it warm through on LOW for 10 to 15 minutes.