This slow cooker 5-ingredient Amish pea noodle pot is the kind of humble dish that quietly steals the show at a church basement supper. My mother-in-law swears this was a staple at every Amish gathering she attended growing up: big black roasters lined up on the counter, lids lifting to clouds of steam, and that unmistakable smell of fresh peas and butter. It’s simple farm cooking at its best—soft egg noodles, sweet green peas, and a light, buttery cream sauce that feels like a hug in a bowl. If you’re looking for something cozy, budget-friendly, and unfussy that tastes like it came straight from a Midwestern church kitchen, this is it.
Serve this Amish pea noodle pot in warm bowls with a generous grind of black pepper on top. It pairs beautifully with roasted or baked chicken, meatloaf, or simple pan-fried pork chops. A crisp side salad with a tangy vinaigrette or a plate of sliced garden tomatoes helps cut the richness. If you want to stay true to the old potluck feel, set it out alongside homemade dinner rolls, buttered bread, or biscuits, and finish the meal with something simple like applesauce or a fruit pie.
Slow Cooker Amish Pea Noodle PotServings: 6
Ingredients
12 oz wide egg noodles (dried)
3 cups low-sodium chicken broth
3 cups fresh peas, shelled (or thawed frozen peas)
6 tbsp unsalted butter, cut into pieces
1 cup heavy cream
1 tsp kosher salt (or to taste)
1/2 tsp black pepper (optional, for serving)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter to help keep the noodles from sticking.
Pour the chicken broth into the slow cooker. Cover and preheat on HIGH while you gather the rest of the ingredients, about 10 minutes. This gives the noodles a warm bath to start in.
Add the dried egg noodles to the hot broth, pressing them down gently with a spoon so they’re mostly submerged. They won’t all be under liquid at first; that’s fine.
Scatter the butter pieces evenly over the noodles. Cover and cook on HIGH for 45 minutes to 1 hour, stirring once or twice if you’re nearby, until the noodles are just turning tender but still have a slight bite. If the edges of the noodles along the sides look dry, push them down into the liquid when you stir.
Stir in the fresh (or thawed) peas, making sure they’re tucked down into the noodles and broth so they can cook evenly. Cover and cook on HIGH for another 20 to 30 minutes, just until the peas are bright green and tender and the noodles are soft.
Pour in the heavy cream and sprinkle in the salt. Stir gently but thoroughly, scraping along the bottom and sides so everything gets coated in the buttery cream. The mixture will look a bit loose at first.
Cover and cook on HIGH for another 10 to 15 minutes, just until the sauce looks lightly thickened and glossy and clings to the noodles and peas. The noodles will keep soaking up some of the liquid as it sits, so don’t wait for it to get too thick in the pot.
Taste and adjust seasoning with a little more salt if needed. If you like, add a few grinds of black pepper right in the pot or at the table. Serve warm straight from the slow cooker, spooned into bowls while the peas are still bright and the sauce is silky.
Variations & Tips
If you don’t have fresh peas, good-quality frozen peas work very well; just thaw them under cool water and drain before adding so they don’t cool the slow cooker too much. For a slightly lighter dish, you can swap half-and-half for the heavy cream, though the sauce will be a bit thinner. If you prefer a richer, almost casserole-like texture, stir in an extra 2 tablespoons of butter with the cream and let it sit on WARM for 15 minutes before serving so the noodles can soak up more sauce. To make it vegetarian, use vegetable broth instead of chicken broth and season a touch more with salt. For extra flavor without adding more ingredients, use homemade broth if you have it, and finish with a good grind of black pepper or a sprinkle of chopped fresh parsley. Food safety tips: Keep the dish on the WARM setting if it will sit out for serving, and try not to leave it at room temperature for more than 2 hours. If you’re reheating leftovers, do so until the noodles and peas are steaming hot all the way through (165°F if you’re checking with a thermometer), and add a splash of cream or broth if the mixture has thickened in the fridge.
