Sprinkle shredded white cheddar over cubed ham, along with 3 ingredients, into slow cooker for a satisfying supper that it's the one everyone asks for

This slow cooker 5-ingredient Amish white cheddar ham noodles recipe is exactly what I lean on during busy workweeks: a true dump-and-go dinner that tastes like it simmered all day on Grandma’s stove. The heart of it is simple—sprinkle shredded white cheddar over cubed ham in the slow cooker, add just three more pantry-friendly ingredients, and walk away. It leans into those cozy Midwestern potluck vibes, with tender noodles, salty ham, and a creamy, cheesy sauce that feels like a hug in a bowl. This is the kind of comforting, no-fuss supper that people ask for again and again, and it’s perfect for nights when you want something homemade without hovering over the stove.

Serve these creamy Amish-style white cheddar ham noodles in big bowls with something crisp and fresh on the side—think a simple green salad with vinaigrette or steamed green beans to balance the richness. Warm dinner rolls, buttered toast, or garlic bread are great for soaking up the cheesy sauce. If you want to stretch the meal for a crowd, add a side of roasted veggies or a fruit salad. It also reheats well for lunch the next day, so don’t be afraid to double it if your slow cooker is large enough.

Servings: 6

3 cups cubed cooked ham (about 1 pound, 1/2-inch cubes)

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray for easier cleanup.

Spread the cubed ham evenly in the bottom of the slow cooker, keeping it in a single layer as much as possible.

Sprinkle 6 ounces (about 1 1/2 cups) of the shredded white cheddar cheese evenly over the ham so it’s well covered. This is the base layer that will melt down into a cheesy sauce as it cooks.

In a medium bowl, whisk together the chicken broth and condensed cream of chicken soup until smooth and well combined.

Pour the broth and soup mixture evenly over the ham and cheese in the slow cooker, making sure the ham is mostly submerged. Do not stir; leave the layers as they are.

Cover and cook on LOW for 3 to 4 hours, or until the mixture is hot and the cheese has melted into the broth to form a creamy sauce.

Stir the ham and cheesy sauce together, scraping the bottom gently with a heat-safe spoon to make sure nothing is sticking.

Add the uncooked egg noodles to the slow cooker, pressing them down gently into the sauce so they’re mostly covered. If some noodles are poking out, they’ll soften as you stir during cooking.

Cover again and cook on HIGH for 20 to 35 minutes, stirring once or twice, until the noodles are tender but not mushy. Slow cookers vary, so start checking at 20 minutes and add a splash of extra broth if it looks too thick or dry.

Once the noodles are cooked to your liking, sprinkle the remaining 2 ounces (about 1/2 cup) shredded white cheddar over the top. Gently fold it in until melted and the noodles are coated in a creamy, cheesy sauce.

Taste and adjust seasoning if needed; the ham and cheese are salty, so you may not need extra salt. Serve hot straight from the slow cooker, and keep it on WARM for up to 1 to 2 hours for easy serving.

For extra creaminess, stir in 1/2 cup of sour cream or plain Greek yogurt at the very end with the remaining cheese (add off heat or on WARM so it doesn’t curdle). If you like a little color and veggie boost, fold in 1 to 1 1/2 cups of frozen peas or mixed vegetables with the noodles; they’ll cook through in the same 20–35 minute window. Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor, or use a sharp white cheddar for a more pronounced cheesy bite. To make it slightly lighter, use reduced-fat condensed soup and part-skim white cheddar, and add an extra 1/2 cup of broth to keep the sauce loose. If you only have spiral pasta or penne, you can substitute 12 ounces of another short pasta, but start checking for doneness at about 15 minutes since shapes cook differently. Food safety tips: Always start with fully cooked ham (leftover holiday ham, deli ham steak, or pre-cooked ham cubes) and keep it refrigerated until you’re ready to assemble the slow cooker. Do not use raw pork ham in this recipe, as the timing is designed for cooked ham. Make sure the mixture reaches at least 165°F in the center before serving. Do not leave the finished dish on the WARM setting for more than 2 hours; refrigerate leftovers promptly in shallow containers and eat within 3 to 4 days, reheating until steaming hot before serving.