Scatter chopped green onions over raw diced pork, combined with 3 more ingredients, into slow cooker for a simple family supper that's the one everyone constantly asks for

This slow cooker 5-ingredient Amish green onion pork pasta is the kind of simple, comforting supper that fits right into a busy Midwestern weeknight. The heart of the recipe is exactly what the headline promises: you scatter chopped green onions over raw diced pork in the slow cooker, add just three more pantry-friendly ingredients, and let it gently cook into a cozy, creamy sauce that hugs every piece of pasta. It has that old-fashioned, church-supper feel—mild, hearty, and family-friendly—without a lot of fuss or fancy steps, which is why it tends to be the one people keep asking for again and again.

Serve this green onion pork pasta straight from the slow cooker into warm bowls, with a simple side salad or steamed green beans to brighten things up. Buttered peas or corn are great if you have younger kids at the table, and a slice of crusty bread or garlic toast is perfect for soaking up any extra sauce. If you like a little color and crunch, sprinkle extra sliced green onions or a handful of frozen peas (thawed) over the top right before serving. A light fruit salad or applesauce on the side keeps the whole meal feeling homey and balanced.

Servings: 6

2 pounds boneless pork shoulder or pork loin, trimmed and cut into 1/2-inch dice

Place the raw diced pork in an even layer on the bottom of a 5- to 6-quart slow cooker.

Scatter the chopped green onions evenly over the top of the raw pork, letting some fall down between the pieces.

In a medium bowl, whisk together the cream of mushroom soup and chicken broth until fairly smooth. Pour this mixture over the pork and green onions, making sure everything is mostly covered.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily breaks apart with a fork.

About 20 minutes before serving, cook the egg noodles or pasta according to the package directions in a large pot of salted boiling water. Drain well.

Taste the pork and sauce in the slow cooker and adjust seasoning with a little salt and pepper if needed (keeping in mind the soup and broth already have salt).

Add the hot, drained pasta directly into the slow cooker and gently stir until the noodles are well coated with the creamy pork and green onion mixture. Let sit on WARM for 5 to 10 minutes so the pasta can soak up some of the sauce.

Serve the pork pasta hot, topped with extra chopped green onions if you like, and enjoy it right away while everything is creamy and comforting.

For picky eaters, you can chop the green onions more finely so they blend into the sauce instead of standing out in larger pieces; they’ll still give flavor without drawing as much attention. If your family isn’t crazy about mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of celery, keeping the same amount. To stretch the meal a bit further, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 20 to 30 minutes of slow cooking, before you add the pasta. If you prefer a slightly lighter sauce, use one can of cream soup plus 1 1/2 cups broth instead of two full cans, knowing the sauce will be a bit thinner. You can also use whole-wheat pasta for more fiber, or gluten-free pasta and a gluten-free condensed soup if needed. For a bit of extra richness, stir in 1/4 cup sour cream or plain Greek yogurt right before serving, but avoid boiling once dairy is added so it doesn’t curdle. Food safety tips: Always start with fresh, cold pork and keep it refrigerated until you are ready to prep. Cut the pork on a clean cutting board and wash your hands, knife, and any surfaces that touch the raw meat with hot, soapy water before moving on to other tasks. Make sure your slow cooker is set to LOW or HIGH as directed and avoid lifting the lid too often so the temperature stays safe. The pork should reach at least 145°F, though slow cooking will usually take it well beyond that for tenderness. Once cooked, refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.