When I need a low-effort dinner that still feels hearty and homemade, this slow cooker Amish-style vegetable broth turkey pasta is exactly the kind of recipe I reach for. It takes a very simple approach: turkey neck, vegetable broth, pasta, and mixed vegetables slowly cook into a cozy, budget-friendly meal with old-fashioned comfort food vibes. It is the sort of unfussy dish that works especially well on a busy summer day when I would rather let the slow cooker do the work than turn on the stove for long.
This pasta is satisfying on its own, but I like serving it with warm buttered bread, a simple cucumber salad, or sliced tomatoes for a fresh contrast. If you want to round it out for a larger family meal, a little grated Parmesan on top and some cracked black pepper make it feel even more complete, and iced tea or lemonade fit the relaxed summer feel perfectly.
Slow Cooker 4-Ingredient Amish Vegetable Broth Turkey Pasta
Servings: 6
Ingredients
1 turkey neck, raw
4 cups vegetable broth
12 ounces egg noodles or other short pasta
2 cups frozen mixed vegetables
Directions
1. Place the raw turkey neck in the slow cooker and pour the vegetable broth over the top.
2. Cover and cook on low for 6 to 7 hours, or until the turkey is very tender and the broth is flavorful.
3. Remove the turkey neck carefully and let it cool just enough to handle. Pull the meat from the bone, discard the bones and any tough bits, then return the shredded turkey meat to the slow cooker.
4. Stir in the dry pasta and frozen mixed vegetables. Cover and cook on high for 20 to 30 minutes, stirring once if needed, until the pasta is tender.
5. Stir well, taste the broth, and serve hot in bowls once the pasta is tender and the vegetables are heated through.
Variations & Tips
Add extra flavor: If you have a few more pantry basics on hand, a little black pepper, garlic powder, onion powder, or dried parsley can give the broth more depth without changing the simplicity of the recipe.
Use different pasta shapes: Egg noodles give this dish a classic cozy feel, but small shells, rotini, or ditalini also work well. Just keep an eye on the timing since smaller pasta can soften faster in the slow cooker.
Make it veggie-heavier: For a more colorful bowl, stir in extra frozen peas, corn, green beans, or chopped carrots. This is an easy way to stretch the meal when you are feeding a few extra people.
Watch the pasta closely: The biggest tip with slow cooker pasta is not to overcook it. Start checking early, especially if your slow cooker runs hot, so the noodles stay tender instead of turning too soft.
Store leftovers smartly: Leftovers keep well in the refrigerator for up to 3 days, though the pasta will absorb more broth as it sits. I like adding a splash of extra broth or water when reheating to loosen everything back up.