This slow cooker 5-ingredient Amish-style cream cheese turkey noodles recipe is the kind of simple, hearty dinner that fits right into a busy Midwestern weeknight. The method is wonderfully straightforward: raw turkey breast goes straight into the slow cooker, a full block of cream cheese is nestled right on top, and just three other pantry-friendly components join the party. As it cooks low and slow, the turkey turns tender and shreds easily, while the cream cheese melts into a rich, velvety sauce that clings to egg noodles. Amish and Mennonite cooking often leans on uncomplicated, filling dishes built from a few familiar ingredients, and this dish borrows that spirit—homey, economical, and very forgiving. It’s the kind of meal my family never argues with; it’s always a yes at our table.
Serve the creamy turkey and noodles in wide, shallow bowls so the sauce can pool around the pasta. I like to pair it with something crisp and fresh for contrast, such as a simple green salad with a tart vinaigrette or steamed green beans tossed with lemon and a pinch of salt. Buttered peas or roasted carrots also echo that Amish-style comfort. A slice of crusty bread or warm dinner rolls is handy for mopping up the extra sauce, and if you enjoy a glass of wine, a light white like Pinot Grigio or an unoaked Chardonnay complements the richness without overwhelming it.
Slow Cooker Amish Cream Cheese Turkey NoodlesServings: 6
Ingredients
2 pounds boneless skinless turkey breast
1 (8-ounce) block cream cheese, full-fat, unwrapped
1 (10.5-ounce) can condensed cream of chicken soup
1 (14.5-ounce) can low-sodium chicken broth
12 ounces wide egg noodles, uncooked
Directions
Place a 5- to 6-quart slow cooker on a stable surface, such as a wood or butcher-block countertop. Lay the boneless skinless turkey breast in the bottom of the slow cooker in an even layer so it cooks uniformly.
Pour the condensed cream of chicken soup over and around the turkey breast, using a spatula or spoon to spread it lightly so most of the turkey is coated. Add the chicken broth, pouring it around the sides so there is some liquid under and around the turkey.
Unwrap the block of cream cheese and place it directly on top of the raw turkey breast in the center of the slow cooker. It can sit as a single block; it will soften and melt as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 to 3 1/2 hours, until the turkey is very tender and easily shreds with a fork. Avoid lifting the lid frequently, as that extends cooking time.
Once the turkey is cooked through and tender, use two forks to shred it directly in the slow cooker. Break up the softened cream cheese block and stir it into the shredded turkey, soup, and broth mixture until the sauce is smooth and creamy. If there are a few small cream cheese flecks left, they will continue to melt as it stays hot.
Add the uncooked wide egg noodles to the slow cooker, stirring them into the creamy turkey mixture so they are mostly submerged in the sauce. If the noodles are not well covered, gently press them down with a spoon.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. The sauce will thicken as the noodles absorb some of the liquid. If the slow cooker runs hot, begin checking for doneness at about 15 minutes.
Give everything a final stir to combine the noodles and turkey evenly in the sauce. Taste and adjust seasoning with a pinch of salt and freshly ground black pepper if desired (keeping in mind the soup and broth already contain salt). Serve hot, spooned into bowls, with any preferred garnishes or sides.
Variations & Tips
For a slightly lighter version, you can use Neufchâtel (often labeled as 1/3 less fat cream cheese) in place of full-fat cream cheese; the sauce will be a bit less rich but still pleasantly creamy. If you prefer a different flavor base, swap the cream of chicken soup for cream of mushroom or cream of celery, which nudges the dish toward a more traditional Midwestern casserole profile. To add gentle herbal notes without complicating the ingredient list too much, stir in 1 teaspoon of dried parsley or thyme when you add the noodles. For extra vegetables, you can fold in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 20 minutes of cooking along with the noodles; they’ll heat through without overcooking. If you don’t have turkey breast, boneless skinless chicken breasts can stand in with the same timing and method. Leftovers reheat well with a splash of milk or broth to loosen the sauce, and if the noodles have absorbed a lot of liquid overnight, gently warm on the stovetop over low heat, stirring frequently to prevent sticking.
