This slow cooker 5-ingredient Amish kohlrabi cream noodles recipe is the kind of humble summer comfort food that makes the most of a garden harvest. Kohlrabi has long been enjoyed in Pennsylvania Dutch cooking for its mild, slightly sweet flavor and tender texture, and here it cooks down beautifully with egg noodles and cream into a simple, cozy dish that feels old-fashioned in the best way. It is especially handy when you want something filling, gentle, and family-friendly without a long list of ingredients.
Serve these creamy noodles alongside roasted chicken, smoked sausage, ham, or a simple tomato and cucumber salad for a fresh contrast. If you are setting out a summer supper table, warm buttered bread, sliced garden tomatoes, or green beans make this dish feel extra special, and the soft creamy texture also pairs nicely with crisp pickles or a tart slaw.
Slow Cooker 5-Ingredient Amish Kohlrabi Cream Noodles
Servings: 6
Ingredients
4 medium kohlrabi, peeled and cut into small cubes
Directions
1. Peel the kohlrabi well, trim away any woody parts, and cut it into small even cubes so it cooks tender at the same rate.
2. Add the cubed kohlrabi to the slow cooker with the butter, heavy cream, and salt. Stir gently, cover, and cook on low for 4 to 5 hours, or until the kohlrabi is very tender when pierced with a fork.
3. About 20 minutes before serving, cook the egg noodles on the stovetop in salted water according to the package directions until just tender, then drain well.
4. Stir the cooked noodles into the slow cooker and let everything sit, covered, for 10 to 15 minutes so the noodles soak up some of the creamy sauce. Taste and add a little more salt if needed before serving.
5. Spoon the creamy kohlrabi noodles into bowls or serve straight from the slow cooker while warm.
Variations & Tips
For picky eaters: Cut the kohlrabi cubes a little smaller so they blend more naturally into the noodles. If your family likes an extra creamy texture, stir in a splash more cream right before serving.
Make it heartier: This dish turns into more of a main course when served with diced ham or browned smoked sausage on the side or stirred in at the end. It is a nice way to stretch the recipe for hungrier appetites.
Don’t overcook the noodles: Since the noodles continue to soften in the slow cooker, boil them only until just tender. That keeps them from getting too soft after they are mixed into the cream sauce.
Choose tender kohlrabi: Smaller summer kohlrabi are usually sweeter and less fibrous than oversized ones. Be sure to peel deeply enough to remove the tougher outer layer for the best texture.
Add a little extra flavor: Even though this is a true 5-ingredient version, a pinch of black pepper or a spoonful of chopped parsley at the table can brighten the finished dish without changing its simple character too much.
