There is something mighty comforting about a pot of creamy noodles and ham, especially when it comes together with just a handful of pantry and fridge staples. This Amish-style ham cream noodles recipe leans into the kind of plain, honest cooking that has long been a fixture on Midwestern farm tables, where leftover ham never went to waste and supper needed to be filling, frugal, and good clear through. The slow cooker makes it especially easy, giving you tender noodles, savory ham, and a soft creamy sauce that tastes like the old days in the very best way.
Serve these rich noodles with simple sides that balance out the creaminess, such as green beans, buttered peas, stewed corn, or a crisp lettuce salad with a tangy dressing. A slice of homemade bread, a fluffy biscuit, or warm dinner rolls fit right in too, and if you are feeding a crowd, a plate of sliced tomatoes or applesauce on the side gives the meal that familiar country-supper feel.
Slow Cooker 5-Ingredient Amish Ham Cream Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
Directions
1. Add the diced ham, cream of chicken soup, cream cheese, and chicken broth to the slow cooker. Stir gently to combine as best you can.
2. Cover and cook on low for 2 to 3 hours, stirring once or twice if you are nearby, until the cream cheese has melted and the sauce is smooth.
3. Stir in the egg noodles, making sure they are mostly covered by the liquid. Cover again and cook on low for 20 to 30 minutes, stirring once halfway through, until the noodles are tender.
4. Give everything a final stir and let it sit uncovered for 5 minutes if you want the sauce a little thicker. Spoon into bowls and serve hot.
Variations & Tips
Use leftover holiday ham: This is one of the best ways to stretch baked ham into a second meal. If your ham is salty, use a lower-sodium broth so the finished dish stays balanced.
Add a little black pepper: Even though this is a true 5-ingredient recipe, a sprinkle of black pepper at the table wakes up the creamy sauce nicely and gives the dish a little old-fashioned savor.
Try peas or parsley: If you do not mind stepping beyond the five basics, a handful of peas or a spoonful of chopped parsley stirred in at the end adds a bit of color and freshness.
Watch the noodles closely: Egg noodles can go from just right to overly soft in a hurry in the slow cooker. Start checking early and stir gently so they stay pleasantly tender instead of mushy.
Make it extra creamy: For an even richer supper, add a splash of milk or a spoonful of sour cream at the end. That little touch makes the sauce especially silky and helps if the noodles have soaked up more liquid than expected.
