There is something mighty comforting about a slow cooker supper that asks so little of you and gives back a table full of contented silence. This Amish-style turkey pasta leans on pantry simplicity—just turkey wings, evaporated milk, pasta, and a good pinch of seasoning—to turn an economical cut into a rich, homey meal. It feels like the sort of dish that belongs in a country kitchen, where supper cooks low and steady through the afternoon and everybody seems to wander in just as the best smells gather.
Serve this creamy turkey pasta with buttered green beans, sliced garden tomatoes, or sweet corn if you have it. A simple cucumber salad or a piece of warm bread goes especially well for soaking up the creamy sauce, and if you want to round the plate out a little more, stewed cabbage or peas make fine old-fashioned partners.
Slow Cooker 4-Ingredient Amish Evaporated Milk Turkey Pasta
Servings: 6
Ingredients
2 1/2 to 3 pounds turkey wings
Directions
1. Arrange the turkey wings in the slow cooker and sprinkle them evenly with the salt.
2. Pour the evaporated milk over the turkey wings, cover, and cook on low for 6 to 7 hours or until the turkey is very tender and nearly falling from the bone.
3. Lift the turkey wings out onto a plate, let them cool just enough to handle, then remove the skin and bones. Shred or chop the meat and return it to the slow cooker.
4. Meanwhile, cook the pasta in well-salted boiling water until just tender. Drain it well.
5. Stir the drained pasta into the slow cooker with the turkey and creamy broth. Cover and cook on low for 15 to 20 minutes, just until the pasta has soaked up some flavor. Taste and add a little more salt if needed, then serve hot.
Variations & Tips
Add black pepper: If your family likes a little more seasoning, a generous shake of black pepper at the end perks up the creamy sauce without taking away from its simple old-fashioned character.
Use boneless turkey if needed: If you cannot find turkey wings, boneless turkey thigh works nicely, though the wings do give the sauce a deeper flavor from the bones as they cook.
Choose the right pasta: Egg noodles fit this dish beautifully, but small shells or rotini will also catch the creamy sauce well. Just avoid a very delicate pasta that may soften too much in the slow cooker.
Thin the sauce if desired: Evaporated milk makes a rich, silky finish. If the mixture thickens more than you like after the pasta goes in, stir in a small splash of hot water before serving.
Make it extra hearty: For a bigger farmhouse-style supper, stir in cooked peas or sautéed mushrooms right before serving. It stretches the dish and makes it feel fit for company or hungry grandkids alike.
