This slow cooker 4-ingredient Amish bacon pork noodles recipe is my go-to when I need something hearty on a weeknight but don’t have the energy for a big production. The magic is in how simple it is: you literally scatter raw bacon pieces over a raw pork loin, add just two more ingredients, and let the slow cooker do the work. The end result tastes like something that simmered on an Amish farmhouse stove all day—tender shredded pork, salty smoky bacon, and cozy egg noodles that soak up all the flavor. It disappears faster than anything else I make, and my family always asks if there’s more hiding in the kitchen.
I like to serve these bacon pork noodles in wide bowls with a side of steamed green beans or a simple tossed salad to balance the richness. A slice of crusty bread or soft dinner rolls is perfect for soaking up any extra sauce at the bottom of the bowl. If you want to stretch the meal, add a side of roasted carrots or a quick pan of skillet corn. For drinks, iced tea or a light beer pairs nicely with the smoky bacon and savory pork.
Slow Cooker Amish Bacon Pork NoodlesServings: 6
Ingredients
2 1/2 to 3 lb boneless pork loin roast, trimmed of excess fat
8 oz thick-cut bacon, cut into 1-inch pieces
2 (10.5 oz) cans condensed cream of mushroom soup
12 oz wide egg noodles (dry, uncooked)
Directions
Place the whole raw pork loin in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap. There is no need to brown it first—this is a true dump-and-go, weeknight-friendly recipe.
Scatter the raw bacon pieces evenly over the top of the raw pork loin, covering as much of the surface as you can. This step is important because as the bacon cooks, it renders its fat and flavor directly down into the pork.
Spoon the condensed cream of mushroom soup over the bacon and pork, spreading it gently with the back of a spoon so the top is mostly covered. Do not add water or milk; you want the soup concentrated so it turns into a rich, savory sauce as it cooks.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork loin is very tender and shreds easily with two forks. The bacon will be soft and fully cooked, and there will be plenty of sauce in the slow cooker.
About 20 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the egg noodles and cook according to package directions until just tender. Drain well.
While the noodles cook, use two forks to shred the pork loin directly in the slow cooker, mixing it into the creamy bacon sauce. Break up any larger bacon pieces and stir everything so the meat is evenly coated.
Add the drained egg noodles to the slow cooker, tossing gently with tongs or a large spoon until the noodles are coated in the sauce and mixed with the shredded pork and bacon. If the mixture seems too thick, you can splash in a few tablespoons of hot water or broth to loosen it slightly.
Taste and adjust seasoning if needed (the bacon and soup usually provide plenty of salt). Serve the bacon pork noodles hot straight from the slow cooker, or switch the slow cooker to WARM to hold for up to 1 hour before serving.
Variations & Tips
For extra flavor, you can swap one can of cream of mushroom soup for cream of chicken or cream of celery. If you prefer a little tang, stir in 1 to 2 tablespoons of Dijon mustard or a splash of Worcestershire sauce when you shred the pork. To sneak in some veggies, add 1 to 2 cups of frozen peas or mixed vegetables during the last 30 minutes of cooking, or stir in a few handfuls of baby spinach right before adding the noodles. If you like a smokier flavor, use applewood-smoked or hickory-smoked bacon; for a milder dish, choose regular bacon and trim any very thick fat pieces. You can also use egg noodles that are extra wide or even substitute with a similar amount of cooked rotini or bow-tie pasta if that’s what you have on hand. For meal prep, you can place the pork loin and bacon in the slow cooker insert the night before, cover, and refrigerate; in the morning, add the soup and start the cooker (make sure your insert is rated for going from fridge to slow cooker, or let it sit at room temperature for 15–20 minutes first to avoid cracking). Food safety tips: Always keep raw pork and bacon refrigerated until you’re ready to cook, and wash your hands, cutting board, and knife thoroughly with hot, soapy water after handling raw meat. Make sure the pork reaches an internal temperature of at least 145°F, though in this recipe it will be well above that by the time it shreds easily. Do not leave the finished dish at room temperature for more than 2 hours; cool leftovers quickly, store in an airtight container in the refrigerator, and use within 3 to 4 days, reheating until steaming hot before serving.
