This slow cooker 5-ingredient Amish summer sausage noodles recipe is exactly the kind of no-fuss comfort food that earns a permanent spot in late-summer potluck rotation. It has that old-school, hearty Midwest feel with smoky sausage, buttery noodles, and a rich, cozy flavor that tastes like something that has been passed around family tables for years. It is especially handy on busy workdays because the slow cooker does most of the heavy lifting, and the short ingredient list keeps grocery shopping simple.
Serve this with green beans, buttered corn, a crisp cucumber salad, or simple dinner rolls to round out the meal. For potlucks, it fits right in next to baked beans, coleslaw, deviled eggs, and fruit salad. If you want to stretch it a little further for a bigger crowd, pair it with a leafy salad and extra bread so everyone can scoop up that buttery sauce.
Slow Cooker 5-Ingredient Amish Summer Sausage Noodles
Servings: 6
Ingredients
14 ounces Amish-style summer sausage, sliced into rounds
Directions
1. Grease the inside of the slow cooker lightly if desired, then add the sliced summer sausage, chicken broth, butter, and cream of mushroom soup. Stir well to combine the soup into the broth.
2. Cover and cook on low for 3 to 4 hours, until the sausage is hot and the broth mixture is flavorful.
3. Stir in the egg noodles, pressing them down as much as possible into the liquid. Cover and cook on high for 20 to 30 minutes, stirring once halfway through, until the noodles are tender and most of the liquid is absorbed.
4. Stir everything well, let it sit uncovered for 5 minutes to thicken slightly if needed, then serve warm straight from the slow cooker.
Variations & Tips
Add a little cheese: Stir in 1 cup of shredded cheddar at the end for an even creamier, richer version that feels extra potluck-friendly.
Use a different soup: Cream of chicken or cream of celery both work well here if that is what you already have in the pantry. The flavor changes slightly, but the dish still stays cozy and simple.
Watch the noodles closely: Since slow cookers can run differently, start checking the noodles at the 20-minute mark so they do not get too soft. If the mixture looks dry before the noodles finish cooking, add a small splash of extra broth.
Make it a fuller meal: Stir in thawed peas or sautéed mushrooms near the end if you want to add a vegetable without changing the easy, comforting feel of the recipe too much.
Best for leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth or milk when reheating to loosen the sauce and bring back that creamy texture.
