This slow cooker 5-ingredient Amish-style sausage, potato, and noodle dish is the kind of comfort food I reach for when my brain is tired and I don’t know what to make. It leans on the simple, hearty flavors you’ll find in many Amish and Midwestern kitchens: smoked sausage, potatoes, egg noodles, and a creamy base that all meld together low and slow. The key move is as unfussy as it gets—layer sliced smoked sausage in the slow cooker, dump diced potatoes right over the top, add just three more pantry-friendly ingredients, and let the machine do the work. The result is a cozy, stick-to-your-ribs meal that feels like home on a busy weeknight.
Serve this sausage, potato, and noodle dish straight from the slow cooker into warm bowls, with a simple green side to balance the richness—steamed green beans, a crisp salad, or roasted broccoli all work well. A jar of pickled beets or cucumbers on the table adds a nice tangy contrast, very much in the spirit of Amish family meals. If you like a bit of freshness, top each serving with a sprinkle of chopped parsley or sliced green onions. Warm dinner rolls or buttered bread are perfect for soaking up the creamy sauce.
Slow Cooker Amish Sausage Potato NoodlesServings: 6
Ingredients
1 pound smoked sausage, sliced into 1/2-inch rounds
4 cups russet or Yukon Gold potatoes, peeled and diced (about 4 medium potatoes)
3 cups low-sodium chicken broth
1 (10.5-ounce) can cream of mushroom soup
8 ounces wide egg noodles, uncooked
Directions
Lightly grease the insert of a 5- to 6-quart slow cooker with a bit of oil or cooking spray to help prevent sticking.
Arrange the sliced smoked sausage in an even layer on the bottom of the slow cooker.
Dump the diced potatoes directly over the sliced sausage, spreading them out so they cover the sausage in a fairly even layer.
In a medium bowl, whisk together the chicken broth and cream of mushroom soup until mostly smooth. It doesn’t need to be perfect; just break up the big lumps.
Pour the broth and soup mixture evenly over the potatoes and sausage in the slow cooker. Do not stir; leaving the layers helps the potatoes cook evenly and keeps the sausage from drying out.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork.
About 25 to 30 minutes before serving, stir the uncooked egg noodles into the slow cooker, making sure they are mostly submerged in the liquid. If the mixture seems too dry to cover the noodles, add an extra 1/2 to 1 cup of hot water or broth.
Re-cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
Taste and adjust seasoning with salt and freshly ground black pepper if desired, then serve hot straight from the slow cooker.
Variations & Tips
For a slightly lighter dish, swap turkey smoked sausage for pork sausage and use a reduced-fat cream soup. If you prefer a different flavor profile, cream of chicken or cream of celery soup both work in place of cream of mushroom. To add a touch of color and sweetness without complicating the ingredient list too much, stir in 1 to 2 cups of frozen mixed vegetables or peas during the last 30 minutes of cooking along with the egg noodles. For a cheesier version, fold in 1 to 1 1/2 cups of shredded cheddar or Colby-Jack cheese right after the noodles are done, letting the residual heat melt it into a creamy sauce. You can also change the texture slightly by using small red potatoes and leaving the skins on; just dice them a bit smaller so they soften in the same time frame. If you like a bit of tang, finish each bowl with a spoonful of sour cream or a splash of buttermilk just before serving. And if your slow cooker tends to run hot, check the potatoes a little early and add a splash more broth as needed to keep everything saucy enough for the noodles to cook properly.
