This slow cooker 4-ingredient Amish-style cheddar pork noodles supper is one of those set-it-and-forget-it meals I plan my week around. It starts by pouring creamy cheddar cheese soup right over raw pork chops in the slow cooker, then adding just two more simple ingredients to make a cozy, stick-to-your-ribs dish the whole family can gather around. It has that old-fashioned, church-supper comfort you find in small Midwestern towns, with hardly any prep and a warm, cheesy sauce that soaks into the noodles.
Serve these cheddar pork noodles in wide, shallow bowls so all that cheesy sauce has room to pool around the edges. A simple green side—like steamed broccoli, a tossed salad, or green beans—helps balance the richness. Warm dinner rolls or buttered toast are great for sopping up the extra sauce. If you like, sprinkle a little extra shredded cheddar and black pepper on top at the table, and add sliced apples or a fruit salad on the side to keep the meal feeling fresh and family-friendly.
Slow Cooker Amish Cheddar Pork NoodlesServings: 4
Ingredients
4 boneless pork chops (about 1 to 1 1/2 pounds total)
1 can (10.5 ounces) condensed cheddar cheese soup
2 cups chicken broth
8 ounces uncooked wide egg noodles
Directions
Place the raw pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.
In a medium bowl, whisk together the condensed cheddar cheese soup and the chicken broth until fairly smooth. Don’t worry if there are a few little lumps; they will melt as it cooks.
Pour the cheddar cheese soup mixture evenly over the raw pork chops in the slow cooker, making sure all of the meat is coated. This is what creates that rich, creamy cooking bath.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are very tender and easy to pull apart with a fork.
About 30 minutes before serving, remove the lid and use two forks to gently break the pork chops into large, bite-sized pieces right in the slow cooker. They don’t need to be shredded, just chunked up so they mix well with the noodles.
Stir the uncooked egg noodles into the hot cheddar pork mixture, making sure the noodles are mostly pushed down into the sauce so they can soften. If the noodles aren’t covered, you can gently spoon some sauce over the top.
Replace the lid and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. If the mixture seems too thick, you can splash in a little extra broth or water to loosen it.
Give everything a final stir, taste, and adjust the seasoning at the table with salt and pepper if you like. Serve the cheddar pork noodles hot, scooping down to the bottom of the slow cooker so everyone gets plenty of pork and sauce.
Variations & Tips
For picky eaters, you can keep the pork in larger pieces and let kids cut it up on their plates, or serve the noodles plain on one side of the plate with the cheesy pork spooned over just part of it. If your family likes extra cheese, stir in a handful of shredded cheddar right after the noodles are done for an even richer sauce. You can also swap boneless pork chops for a small pork loin cut into thick slices if that’s what you have on hand. To sneak in some veggies, stir in a cup of frozen peas or mixed vegetables when you add the noodles; they’ll cook through in the same amount of time. For a little more flavor without adding extra steps, sprinkle garlic powder, onion powder, or a pinch of dried parsley over the pork chops before you pour on the cheddar soup mixture. If you need to stretch the meal for a bigger crowd, add up to 4 more ounces of noodles and a bit more broth so there’s enough sauce to go around.
