This slow cooker Amish-style chicken broth pork pasta is the kind of hearty, budget-friendly supper that makes a busy week feel a little easier. A pork butt cooks low and slow in chicken broth until tender, then gets mixed with pasta for a simple, comforting meal with old-fashioned country flavor. It is a practical recipe with just a handful of ingredients, and it is especially nice when you want something filling that can feed a table of hungry family or friends.
Serve this with buttered green beans, a crisp lettuce salad, or simple steamed peas to lighten up the richness of the pork. Warm dinner rolls or thick slices of bread are wonderful for soaking up the savory broth, and a spoonful of applesauce on the side gives the meal a cozy, homestyle touch that fits beautifully with the Amish-inspired flavor.
Slow Cooker 4-Ingredient Amish Chicken Broth Pork Pasta
Servings: 6 to 8
Ingredients
3 to 4 pound pork butt roast
Directions
1. Place the pork butt into the slow cooker and scatter the sliced onion around and over the meat. Pour the chicken broth over the pork, cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender.
2. Remove the cooked pork to a large bowl or cutting board and shred it with two forks. Skim excess fat from the cooking liquid if needed, then return the shredded pork to the slow cooker.
3. Meanwhile, cook the egg noodles according to the package directions until just tender. Drain well.
4. Stir the cooked noodles into the slow cooker with the shredded pork and broth. Let everything sit on warm for 5 to 10 minutes so the noodles soak up some of the savory liquid, then taste and serve hot.
Variations & Tips
For picky eaters: If your family prefers very simple flavors, leave the onion in large slices so it is easy to remove before serving. The broth still gives the pork plenty of flavor without making the dish feel too busy.
Make it richer: Stir in a small pat of butter just before serving if you want a silkier broth and a little extra comfort-food flavor. This is especially nice if you are serving the meal on a cold evening.
Use a different pasta: Egg noodles fit the old-fashioned feel of this dish, but rotini or wide pasta shells also work well. Just cook them separately and stir them in at the end so they do not get too soft in the slow cooker.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. If the noodles absorb too much broth overnight, add a splash of extra chicken broth when reheating to bring back that cozy, spoonable texture.
