Rub dried sage over pork loin, along with 4 other ingredients, into slow cooker for a savory dinner that disappears faster than anything else I serve

This slow cooker 6-ingredient Amish sage pork pasta is exactly the kind of weeknight dinner I lean on when work runs late and the kids’ activities run even later. The whole idea is as simple as the headline: you rub dried sage all over a pork loin, add just four other pantry-friendly ingredients into the slow cooker, and let it quietly turn into the kind of savory, cozy meal that disappears faster than anything else I serve. The flavors are inspired by the simple, herb-forward comfort food you find in Amish country—nothing fancy, just straightforward, homey ingredients that make the house smell amazing while you get on with your day.

Serve the shredded sage pork and sauce spooned over hot egg noodles or your favorite short pasta, with a side of steamed green beans or a simple salad to keep things bright. Buttered peas or roasted carrots also play really nicely with the herby, slightly creamy sauce. I like to add a sprinkle of extra dried sage or black pepper at the table and pass grated Parmesan for anyone who wants it. If you have leftovers, they reheat well for lunches and are great tucked into a thermos with a little extra broth to keep things saucy.

Servings: 6

2 to 2.5 lb boneless pork loin roast, trimmed of excess fat

Place the pork loin roast in the bottom of a 5- to 6-quart slow cooker. If it’s very long, you can curl it slightly to fit.

In a small bowl, stir together the dried sage, kosher salt, and black pepper. Using your hands, rub this mixture all over the top and sides of the raw pork loin right in the slow cooker, making sure it’s evenly coated with the sage and seasonings.

In a separate bowl or large measuring cup, whisk together the condensed cream of mushroom soup and chicken broth until mostly smooth. Pour this mixture around and over the seasoned pork loin in the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork and the sauce is bubbly.

Once the pork is done, use two forks to shred it directly in the slow cooker, mixing it into the sage-infused sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed.

While the pork is finishing, cook the egg noodles or pasta according to package directions in well-salted water. Drain well.

To serve, spoon the shredded sage pork and plenty of the creamy sauce over bowls of hot egg noodles or pasta. Garnish with a little extra dried sage or black pepper if you like, and serve right away.

For a slightly lighter version, you can use a leaner pork loin and substitute a reduced-fat condensed soup. If you prefer, cream of chicken or cream of celery soup both work nicely in place of cream of mushroom while keeping the 6-ingredient structure. To boost the Amish-style comfort factor, stir in 1 cup of frozen peas or mixed vegetables during the last 30 minutes of cooking so they warm through without getting mushy. If you want a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20 minutes on HIGH. For extra herb flavor, add a pinch of dried thyme along with the sage. Food safety tips: Always start with a fully thawed pork loin (never frozen solid) in the slow cooker so it reaches a safe temperature quickly. Cook until the pork reaches at least 145°F internally, though for shredding you’ll usually be closer to 190–200°F. Keep the lid on the slow cooker as much as possible to maintain a safe, even temperature. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until piping hot before serving.