My grandma made this every spring when we had leftover Easter ham. The most tender, savory comfort food that feeds a crowd for pennies.

This slow cooker 4-ingredient Amish ham noodle pot is the kind of humble, practical comfort food my Midwestern neighbors grew up on. It’s exactly what my grandma made every spring when we had leftover Easter ham: wide egg noodles, plenty of pink ham cubes, and a rich, creamy golden sauce that tastes like it simmered all day on the back of a farmhouse stove. With only four pantry-friendly ingredients and a hands-off cooking method, it’s budget-friendly, feeds a crowd for pennies, and turns leftover ham into something that feels like a special Sunday supper.

Serve this ham noodle pot straight from the slow cooker while it’s hot and glossy, with a generous grind of black pepper over the top. It pairs nicely with something crisp and fresh to balance the richness—think a simple green salad with a tangy vinaigrette, sliced cucumbers and onions in vinegar, or steamed green beans. Warm dinner rolls, buttered toast, or leftover holiday bread are perfect for soaking up the creamy sauce. If you’d like to stretch the meal even further, offer a side of roasted carrots or a tray of oven-warmed frozen peas and corn.

Servings: 8

4 cups cooked ham, cut into small cubes

Lightly grease the inside of a large slow cooker (5 to 6 quarts) with a bit of oil or nonstick spray to help prevent sticking.

Add the cubed cooked ham to the bottom of the slow cooker, spreading it into an even layer so the pieces are fairly evenly distributed.

Pour in the chicken broth and add the cream of chicken soup. Whisk or stir the broth and soup together right in the slow cooker until the mixture is mostly smooth and combined, with the ham pieces floating throughout.

Cover the slow cooker with the lid and cook the ham and sauce mixture on LOW for 3 to 4 hours, or on HIGH for about 2 hours, until the liquid is hot, steamy, and starting to look slightly thickened around the edges.

Once the sauce is hot, stir in the uncooked wide egg noodles, pressing them down gently so they are mostly submerged in the creamy liquid. It’s fine if a few edges stick up; they will soften as they cook. If the noodles are very tightly packed and not well coated, add a splash of extra broth or water, 1/4 cup at a time, just until everything looks moistened.

Cover and cook on HIGH for 25 to 40 minutes, stirring gently every 10 to 15 minutes, until the noodles are tender but not mushy. The sauce should be thick, creamy, and clinging to the noodles, with the ham pieces visible throughout.

Once the noodles are cooked to your liking, give everything a final gentle stir. The sauce will look glossy and slightly loose while very hot but will thicken as it stands. Taste and, if desired, season with a bit of black pepper or salt to your preference, keeping in mind that ham and canned soup already contain salt.

Turn the slow cooker to WARM and let the pot sit for 5 to 10 minutes before serving so the sauce can settle and coat the noodles. Serve directly from the slow cooker while hot and creamy.

To keep this true to its four-ingredient, Amish-style spirit, most of the flavor comes from the ham, broth, and cream soup, but you can still adapt it to your kitchen. For a slightly richer sauce, stir in 1/2 to 1 cup of whole milk, half-and-half, or evaporated milk with the noodles; just be sure not to exceed the capacity of your slow cooker. If you prefer a more pronounced ham flavor, use ham broth or a mix of ham and chicken broth. Leftover holiday ham on the bone works beautifully—trim and cube the meat, and you can simmer the bone separately in water to make your own broth for another batch. To add vegetables without changing the core recipe, fold in 1 to 2 cups of thawed peas, mixed vegetables, or corn during the last 10 minutes of cooking so they heat through without turning mushy. For a slightly tangy, old-fashioned twist, you can stir in a spoonful of prepared yellow mustard or a splash of apple cider vinegar at the end to brighten the richness. Food safety tips: Use fully cooked ham that has been properly refrigerated and not left at room temperature for more than 2 hours. If you are using leftover Easter ham, make sure it has been stored in the refrigerator and used within 3 to 4 days, or thawed safely if it was frozen. Do not add raw meat to this recipe as written; the timing assumes the ham is already cooked. Keep the slow cooker covered while heating the broth and soup to ensure it reaches a safe temperature; the mixture should be steaming hot before you add the noodles. Once cooked, hold the dish on the WARM setting for no more than 2 hours, then cool leftovers quickly and refrigerate in shallow containers. Reheat leftovers to steaming hot (165°F/74°C) before serving, and note that the noodles will continue to soften with each reheating, so add a splash of broth or milk if they seem dry.