This slow cooker 6-ingredient Amish-style green bean and ham noodles recipe is the kind of hearty, no-brainer meal I lean on during busy weeks. It’s inspired by the simple, comforting combinations you find in Amish and Mennonite cooking: green beans, ham, and noodles cooked together until everything is tender and savory. The best part is the process—raw ham chunks go straight into the slow cooker, you dump fresh green beans over the top, add just four more pantry ingredients, and let the machine do the work. It’s straightforward, filling, and tastes like something that simmered on the stove all afternoon, without you having to hover nearby.
Serve this dish in wide bowls so the noodles, ham, and green beans are all front and center, with plenty of broth spooned over the top. A crisp green salad with a tangy vinaigrette or a simple sliced tomato and cucumber plate balances the richness nicely. If you want to lean into the homestyle feel, offer warm dinner rolls or buttered bread on the side to soak up the savory cooking liquid. A light dessert, like fresh fruit or a small scoop of vanilla ice cream, finishes the meal without weighing it down.
Slow Cooker Amish Green Bean Ham NoodlesServings: 6
Ingredients
1 1/2 pounds boneless ham, cut into 1-inch chunks
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups low-sodium chicken broth
1 medium yellow onion, thinly sliced
1 teaspoon dried thyme (or dried parsley)
8 ounces wide egg noodles, uncooked
Directions
Place the raw ham chunks in an even layer on the bottom of a 5- to 6-quart slow cooker.
Dump the fresh green beans directly over the ham, spreading them out so they cover the meat. This layering helps the ham flavor rise up through the vegetables as everything cooks.
Scatter the sliced onion over the green beans, then sprinkle the dried thyme evenly on top.
Pour the chicken broth over everything in the slow cooker. The liquid should mostly cover the beans and ham; it’s fine if a few beans peek out.
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the ham is very tender and the green beans are soft but not falling apart.
About 25 to 30 minutes before serving, stir the uncooked egg noodles into the slow cooker, making sure they are submerged in the hot broth. If the noodles aren’t covered, add a splash more broth or water as needed.
Re-cover and cook on HIGH for 20 to 25 minutes, stirring once halfway through, until the noodles are tender.
Taste the broth and add salt and freshly ground black pepper if desired, keeping in mind that ham can be salty on its own.
Give everything a final gentle stir to mix the ham, green beans, and noodles, then ladle into bowls and serve hot.
Variations & Tips
You can adjust this recipe easily while keeping the same dump-and-go spirit. For a slightly creamier version, stir in 1/2 to 3/4 cup of heavy cream or half-and-half right after the noodles finish cooking and heat just until warmed through. If you prefer more vegetables, add 1 to 2 cups of sliced carrots or diced potatoes on top of the ham before you dump in the green beans; increase the broth by 1 cup to make sure there’s enough liquid. To lean more into traditional Amish flavors, swap the thyme for dried parsley and add a bay leaf at the beginning (remove the bay leaf before serving). You can also use smoked ham hocks or a meaty ham bone in place of part of the boneless ham; just be sure to remove bones and any large pieces of fat before adding the noodles. For a lighter dish, use lean ham and replace half the noodles with extra green beans. Food safety tips: Start with fully cooked, cured ham (most grocery store ham is), keep it refrigerated until you’re ready to prep, and avoid leaving it out at room temperature for more than 2 hours. Make sure your slow cooker reaches a steady simmer during cooking; if your model runs cool, use the HIGH setting as needed. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours; enjoy within 3 to 4 days and reheat until steaming hot before serving.
