My aunt learned this from her Pennsylvania Dutch mother-in-law. One simple herb transforms basic noodles into something incredibly aromatic.

This slow cooker 4-ingredient Amish bay leaf noodles recipe comes from a line of practical Pennsylvania Dutch farm cooks who knew how to stretch a few pantry staples into something comforting and special. My aunt learned it from her Pennsylvania Dutch mother-in-law, who always said that one simple herb—humble bay leaves—could turn a plain pot of buttered noodles into something fragrant enough to draw everyone to the kitchen. The slow cooker keeps the noodles tender and silky, the butter turns them glossy, and the bay leaves quietly perfume the whole pot. It’s the sort of simple, honest food that fits right into a busy day or a Sunday supper, with hardly any fuss at all.

Serve these Amish bay leaf noodles straight from the slow cooker while they’re still glossy and hot. They’re lovely alongside roast chicken, pork chops, or a pot roast with carrots, or simply spooned into bowls with a little of their buttery broth for a light supper. A side of green beans, peas, or a crisp salad balances the richness nicely. Leftovers can be rewarmed with a splash of broth or water and make an easy base for diced leftover meat or vegetables stirred in at the end.

Servings: 6

12 oz wide egg noodles (dried, not frozen)

Lightly butter or spray the inside of a medium slow cooker (about 4-quart) to keep the noodles from sticking too much.

Pour the chicken broth into the slow cooker. Add the bay leaves and the pieces of butter.

Cover and turn the slow cooker to HIGH. Let the broth heat until the butter is mostly melted and the liquid is hot, about 20–30 minutes, depending on your slow cooker.

Stir the hot broth so the melted butter is evenly mixed. Add the dry egg noodles, pressing them gently down into the liquid so they’re mostly submerged. It’s fine if a few tips stick up; they’ll soften as they cook.

Cover and cook on HIGH for 45–60 minutes, stirring gently every 15–20 minutes to help the noodles cook evenly and soak up the buttery broth. The noodles are done when they’re tender but not mushy and lightly coated in a glossy, pale golden butter sauce.

Once the noodles are tender, turn the slow cooker to WARM. Remove and discard the bay leaves so no one bites into them whole.

Taste and season with a little salt and black pepper if needed, keeping in mind that the broth already has salt. Stir gently so you don’t break up the noodles.

Serve the noodles straight from the slow cooker while hot and silky, spooning a bit of the buttery broth over each portion if you like a looser, more saucy bowl.

For a richer version, stir in an extra tablespoon or two of butter at the end, just before serving. If you prefer a creamier texture, add 1/4 to 1/2 cup of heavy cream during the last 10 minutes of cooking and warm it through without boiling. To keep things vegetarian, use vegetable broth instead of chicken broth; the bay leaves will still perfume the pot beautifully. You can also tuck in a small, peeled onion (left whole) or a smashed garlic clove with the bay leaves for a slightly deeper flavor, then remove them before serving to keep the noodles simple and mild. If your slow cooker runs hot, check the noodles early so they don’t overcook and turn mushy; add a splash more broth or water if they seem dry before they’re fully tender. For food safety, always start with hot, fresh broth and cook on HIGH until the noodles are fully cooked through and steaming. Do not leave the slow cooker on WARM for more than 2–3 hours after cooking, and cool leftovers promptly, storing them in the refrigerator within 2 hours. Reheat leftovers thoroughly until steaming hot, adding a spoonful of broth or water to loosen if needed.