This slow cooker 5-ingredient Amish-style American cheese pork noodles dish is the kind of humble, stick-to-your-ribs supper that has shown up at church basements and farm kitchens for generations, just in slightly different clothes. Around here, we’ve always had some version of pork, noodles, and a creamy sauce to stretch the meat and fill hungry bellies. This one leans on good old American cheese slices, draped right over raw pork steaks in the slow cooker, to melt down into a silky, comforting gravy. With only three more pantry ingredients plus the noodles, it’s the kind of recipe you can put together on a busy morning and come home to a hearty favorite that always seems to disappear before you can go back for seconds.
Serve these creamy pork noodles in wide, shallow bowls so that every bite gets a bit of meat, sauce, and pasta. A simple side of buttered peas or green beans fits the old-fashioned farmhouse style, and a crisp lettuce salad with a tangy dressing helps cut through the richness. Warm dinner rolls or slices of soft white bread are perfect for sopping up the cheesy gravy. For a fuller spread, add applesauce or sliced fresh apples for a touch of sweetness that feels right at home on a Midwestern table.
Slow Cooker Amish American Cheese Pork NoodlesServings: 6
Ingredients
2 pounds bone-in pork shoulder steaks or pork blade steaks, about 1-inch thick
8 slices American cheese (individually wrapped processed cheese slices)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (14.5-ounce) can low-sodium chicken broth
12 ounces wide egg noodles, uncooked
Directions
Lay the pork steaks in a single layer in the bottom of a 5- to 6-quart slow cooker. If they overlap a little, that is fine, but try to keep most of the meat on the bottom so it cooks evenly.
Peel the wrappers off the American cheese slices. Drape the cheese slices evenly over the raw pork steaks, covering as much of the surface as you can. This is what will melt down into a smooth, creamy sauce as it cooks.
In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth. It does not have to be perfect, just well combined.
Pour the soup and broth mixture evenly over the pork and cheese in the slow cooker, making sure the liquid seeps down around the edges of the meat.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first few hours so the cooker can maintain its heat.
When the pork is tender, use two forks to gently pull the meat apart into bite-sized pieces right in the slow cooker, discarding any large bones or excess fat. Stir to mix the melted cheese and cooking juices into a smooth, creamy sauce with the shredded pork.
Add the uncooked egg noodles directly to the slow cooker, stirring them into the hot sauce and pork so they are mostly submerged. If the noodles are not covered, add a small splash of hot water or extra broth, just enough to barely cover them.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. Slow cookers vary, so start checking around 20 minutes.
Once the noodles are cooked, give everything a good stir. Taste and add a little salt and black pepper if desired, then serve hot while the sauce is still creamy and loose.
Variations & Tips
For a little more flavor without adding more main ingredients, you can season the pork steaks lightly with salt, black pepper, onion powder, or garlic powder before laying them in the slow cooker. If you like mushrooms, you can stir in a small can of drained mushrooms along with the soup and broth. For a bit of color, toss in a handful of frozen peas during the last 5 to 10 minutes of cooking the noodles so they warm through but stay bright. If you prefer a thicker sauce, let the finished dish sit with the lid off for 5 to 10 minutes, or stir in a spoonful of sour cream right before serving. For a looser, soupier bowl, add extra hot broth a little at a time until it is just how you like it.
Food safety tips: Use fresh, properly refrigerated pork, and keep it chilled until you are ready to place it in the slow cooker. Do not brown or partially cook the pork ahead of time and then let it sit out; go directly from fridge to slow cooker. Make sure your slow cooker starts on HIGH or LOW immediately and does not sit on a warm setting with raw meat inside. Pork should reach at least 145°F in the thickest part, but in this recipe it will be well above that and very tender. Once cooked, do not leave the dish at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers to steaming hot before serving, and use within 3 to 4 days or freeze for longer storage.
