This slow cooker 4-ingredient Amish bacon dripping noodles recipe is my nod to the grandmas who saved every drop of bacon fat—what they called liquid gold. In many Midwestern and Amish farm kitchens, nothing was wasted, especially flavorful drippings from the breakfast skillet. Those smoky, salty fats were poured into a jar and later used to turn simple pantry staples into deeply comforting dishes. Here, wide egg noodles slowly bathe in rendered bacon drippings and a bit of the salty bacon itself, becoming glossy, rich, and impossibly savory. It’s the kind of humble, rib-sticking comfort food you make when you want maximum flavor from minimal ingredients and effort.
Serve these bacon dripping noodles straight from the slow cooker in warmed bowls, topped with an extra sprinkle of crispy bacon bits if you have them. They pair well with simple sides that cut the richness: a crisp green salad with a tart vinaigrette, steamed green beans, or roasted Brussels sprouts. For a heartier plate, serve alongside roast chicken, pork chops, or meatloaf. A side of tangy sauerkraut or pickles brings a nice contrast, and a slice of crusty bread is perfect for swiping up every last bit of that glossy bacon fat from the bottom of the bowl.
Slow Cooker Amish Bacon Dripping NoodlesServings: 4
Ingredients
12 oz wide egg noodles (dried)
8 oz thick-cut bacon
1/2 cup reserved bacon drippings (cooled, but still pourable)
2 cups low-sodium chicken broth
Directions
Cook the bacon: In a large skillet over medium heat, cook the bacon until it is deeply browned and crisp, rendering as much fat as possible. This is your liquid gold, so take your time—about 8–12 minutes, depending on thickness.
Reserve the drippings: Transfer the crispy bacon to a paper towel–lined plate to drain and cool. Carefully pour the hot bacon drippings into a heat-safe measuring cup or bowl, then measure out 1/2 cup. If you have more than 1/2 cup, save the extra in the fridge for another day; if you have slightly less, top it off with a bit more bacon fat from your jar, butter, or neutral oil.
Chop the bacon: Once the bacon has cooled enough to handle, chop or crumble it into small bite-size pieces. Set aside.
Layer the noodles in the slow cooker: Add the dried wide egg noodles to the bottom of a 4- to 6-quart slow cooker, spreading them into an even layer. Don’t worry if they overlap a bit; they’ll soften and settle as they cook.
Add the liquid gold and broth: Drizzle the reserved 1/2 cup bacon drippings evenly over the dry noodles. Pour the chicken broth over the top, making sure most of the noodles are moistened. Gently press down with a spoon to help submerge them as much as possible.
Stir in the bacon: Sprinkle the chopped bacon evenly over the noodles. Lightly toss with tongs or a large spoon to distribute the bacon pieces throughout without breaking the noodles too much.
Slow cook the noodles: Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, gently stirring once or twice during cooking. The exact time will depend on your slow cooker and the thickness of your noodles. They are done when the noodles are tender but not mushy and are coated in a glossy layer of bacon fat and broth.
Adjust texture if needed: If the noodles seem too dry near the end of cooking, add a splash or two of hot water or additional warm chicken broth, stirring gently until the noodles are loose and glistening but not soupy. If they seem too wet, leave the lid off for the last 10–15 minutes to let a bit of steam escape, stirring once or twice.
Serve: Taste and, if desired, add a small pinch of salt (remember the bacon and broth are already salty). Spoon the noodles into bowls straight from the slow cooker, making sure each portion gets plenty of crispy bacon bits and that golden sheen of rendered fat. Serve hot.
Variations & Tips
Because this dish relies heavily on bacon drippings, a little goes a long way, and balance is key. If you prefer a slightly lighter version, reduce the bacon drippings to 1/3 cup and replace the remaining 2 tablespoons with chicken broth. You can also use turkey bacon for a lower-fat option, but note that it will render less fat and have a milder flavor—supplement with 1–2 tablespoons of butter to mimic the richness. For a more traditional Amish-style touch, stir in a small splash (2–3 tablespoons) of whole milk or cream at the end of cooking for a silkier sauce, taking care not to let the slow cooker sit on HIGH with dairy added, as it can curdle. Add black pepper or a pinch of smoked paprika if you like a bit more depth. If you want extra texture and color, stir in a handful of frozen peas during the last 10 minutes of cooking.
Food safety tips: Always cook bacon to at least a crisp, rendered state to reduce the risk of undercooked pork. Let hot bacon fat cool slightly before transferring to a jar or measuring cup to avoid splattering and burns. Store any extra bacon drippings in a clean, tightly sealed container in the refrigerator and use within a month, or freeze for longer storage. Reheat leftovers thoroughly to 165°F (74°C) before serving, and refrigerate any cooled leftovers within 2 hours of cooking. Because this dish is rich in fat, reheat gently on the stovetop or in the microwave with a splash of water or broth, stirring to re-emulsify the bacon fat so the noodles stay glossy rather than greasy.
