This slow cooker 5-ingredient Amish savory cream noodles recipe is my easy weeknight spin on a dish my cousin learned from her mother-in-law in Lancaster County. It’s all about wide egg noodles simmered low and slow in a silky, ivory cream sauce with buttery richness and just a hint of savory flavor. The result is the creamiest, most heavenly noodles you’ll ever taste, and it all comes together with pantry staples and almost no hands-on time—perfect for busy days when you still want something that tastes like it came from a farmhouse kitchen.
Serve these Amish savory cream noodles straight from the slow cooker with a big spoonful of the buttery cream sauce on top. They’re perfect alongside simple roasted or grilled chicken, pork chops, or meatloaf, and they pair really well with steamed green beans, peas, or a crisp salad to cut through the richness. For a cozy, all-in-one comfort meal, you can spoon the noodles over mashed potatoes or serve with crusty bread to soak up every bit of the sauce.
Slow Cooker Amish Savory Cream NoodlesServings: 6
Ingredients
12 oz wide egg noodles (dried, not frozen)
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
6 tbsp salted butter, cut into pieces
1 tsp dried parsley (plus more to taste, optional)
Directions
Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray or rub with a little butter to help prevent sticking.
Pour the chicken broth into the slow cooker, then stir in the heavy cream until the liquids are well combined and look pale ivory in color.
Add the dried parsley and stir again so the herb flecks are evenly distributed through the cream mixture.
Add the uncooked wide egg noodles to the slow cooker, gently pressing them down into the liquid so most of the noodles are submerged. It’s okay if a few edges stick up; they will soften as they cook.
Dot the top of the noodles with the pieces of salted butter, spacing them out so they melt evenly over the surface.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, gently stirring once about halfway through to help the noodles cook evenly and to keep them from clumping. If the lid collects condensation, quickly wipe it off with a towel before replacing to keep the sauce extra creamy.
After about 2 hours, check the noodles. They should be very tender and swimming in a rich, velvety cream sauce. If they are still a bit firm, continue cooking on LOW in 15-minute increments, checking and gently stirring until they reach your preferred tenderness.
Once the noodles are done, give everything a final gentle stir to coat every noodle in the silky sauce. Taste and adjust seasoning if desired by adding a pinch of salt or a bit more dried parsley for extra savory, herby flecks.
Serve the noodles hot straight from the slow cooker, spooning some of the buttery cream sauce over the top of each portion. If the sauce thickens as it sits on the warm setting, you can thin it with a splash of warm broth or cream and stir gently before serving.
Variations & Tips
For extra-savory flavor while still keeping it simple, you can stir in 1/2 teaspoon of garlic powder or onion powder with the dried parsley. If you prefer a slightly lighter version, swap half of the heavy cream for whole milk, but keep in mind the sauce will be a bit less rich and silky. To make this more of a complete meal, fold in 1 to 2 cups of cooked, shredded chicken or diced ham during the last 15 minutes of cooking just to warm through. You can also add a handful of frozen peas in the last 10 to 15 minutes for a pop of color and sweetness, keeping the Amish-inspired comfort vibe. If you like a stronger herb flavor, increase the dried parsley to 1 1/2 teaspoons or finish with a sprinkle of fresh chopped parsley right before serving. For a slightly tangy note, stir in 2 to 3 tablespoons of sour cream at the end, off the heat, for a different but still very creamy finish. Food safety tips: Keep the slow cooker on LOW or WARM once the noodles are cooked and avoid leaving it at room temperature for more than 2 hours. Refrigerate leftovers in a shallow, covered container within 2 hours of cooking and use within 3 to 4 days, reheating gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce. Do not cook dried noodles on the HIGH setting for this recipe, as they can overcook on the edges and become mushy while the center is still firm.
