This slow cooker 5-ingredient Amish sweet pepper noodles recipe is the kind of easy summer side dish that disappears fast at potlucks, reunions, and busy weeknight dinners. It leans on simple pantry and produce staples to create a buttery, comforting bowl of tender egg noodles and sweet peppers, with that classic Midwest feel that makes it especially appealing when you need something colorful, affordable, and low effort.
These noodles are great alongside grilled chicken, burgers, barbecue pulled pork, or simple baked ham, and they also work well as part of a big picnic-style spread with cucumber salad, baked beans, and fresh sliced tomatoes. If you want to make it a light meatless meal, serve it with a green salad and crusty bread to soak up the buttery peppery sauce.
Slow Cooker 5-Ingredient Amish Sweet Pepper Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
Directions
1. Lightly grease the slow cooker if desired, then add the sliced red, yellow, and green peppers, butter, chicken broth, and salt. Stir to combine.
2. Cover and cook on low for 2 to 3 hours, until the peppers are softened but still colorful.
3. Meanwhile, cook the egg noodles on the stovetop according to package directions until just tender. Drain well.
4. Add the drained noodles to the slow cooker and toss gently so the noodles are coated in the buttery pepper mixture.
5. Cover and cook for 15 to 20 minutes more on low, just until everything is heated through. Taste and add a little more salt if needed, then serve warm.
Variations & Tips
Make it richer: For a silkier finish, stir in an extra tablespoon or two of butter right before serving. This is especially helpful if the noodles sit for a bit on a buffet table.
Add onion: If you do not mind going beyond five ingredients, a thinly sliced sweet onion cooks down nicely with the peppers and adds extra savory flavor without making the dish complicated.
Use vegetable broth: To keep the dish meatless, swap the chicken broth for vegetable broth. The peppers still bring plenty of sweetness and color.
Don’t overcook the noodles: Cook the egg noodles only to just tender before adding them to the slow cooker. They will continue to soften slightly as they warm with the peppers, and this keeps the final texture from turning too soft.
Prep ahead: Slice the peppers the night before and store them in the refrigerator so all you have to do the next day is load the slow cooker. It is a nice shortcut when you are juggling work, errands, or getting ready for a summer gathering.
