This slow cooker Amish kohlrabi noodles recipe is the kind of simple summer comfort food that feels right at home on a busy weeknight or at a family table in June when kohlrabi is fresh and plentiful. On my dad’s side, dishes like this have always been a practical way to turn garden vegetables into something hearty and cozy, and the slow cooker makes it especially easy since the kohlrabi softens beautifully and almost melts right into the tender noodles.
Serve this with smoked sausage, ham, roast chicken, or pork chops for a classic Midwest-style meal. It also pairs well with sliced tomatoes, buttered green beans, a crisp cucumber salad, or applesauce if you want that sweet-and-savory balance that works so well with creamy noodles.
Slow Cooker 5-Ingredient Amish Kohlrabi Noodles
Servings: 6
Ingredients
2 medium kohlrabi bulbs, peeled and cut into small chunks
Directions
1. Lightly grease the slow cooker if desired, then add the kohlrabi chunks, butter, and chicken broth. Cover and cook on low for 4 to 5 hours, or until the kohlrabi is very tender when pierced with a fork.
2. Once the kohlrabi is soft, stir in the egg noodles and heavy cream. Cover again and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender and most of the liquid has turned into a light creamy sauce.
3. Stir well, gently breaking up some of the kohlrabi so it blends into the sauce, then taste and adjust with salt and pepper if you like. Serve warm.
Variations & Tips
Add onion: If you want a little more savory flavor, add 1/2 cup finely chopped onion with the kohlrabi at the beginning. It cooks down nicely and gives the dish a fuller homemade flavor.
Use vegetable broth: For a meatless version, swap the chicken broth for vegetable broth. The dish will still be rich and comforting, especially if you finish it with a little extra butter.
Watch the noodles: Since slow cookers can vary, start checking the noodles early so they do not get too soft. If the mixture looks too thick, stir in a splash of extra broth or cream right before serving.
Prep ahead: Peel and cube the kohlrabi the night before and keep it in an airtight container in the refrigerator. That makes this recipe especially manageable on a workday when you want dinner mostly handled by the time you get home.
