There is something especially comforting about letting a slow cooker do the patient work while the house carries the smell of supper all afternoon. This Amish-style carrot pork pasta is built on plain, practical ingredients that know how to get along: a pork loin, sweet baby carrots, a creamy soup base, ranch seasoning, and pasta to bring it all together at the table. It is the sort of simple country cooking that feels right for summer, too, because you can make a hearty meal without heating up the kitchen.
Serve this with buttered green beans, sliced tomatoes, or a simple cucumber salad if you want something cool alongside the rich pork and noodles. Warm dinner rolls or a piece of crusty bread are also mighty nice for catching the creamy sauce, and a glass of iced tea or lemonade makes the whole meal feel like an easy family Sunday supper.
Slow Cooker 5-Ingredient Amish Carrot Pork Pasta
Servings: 6
Ingredients
2 to 2 1/2 pounds pork loin
1 bag (16 ounces) baby carrots
1 can (10 1/2 ounces) condensed cream of chicken soup
1 packet (1 ounce) ranch seasoning mix
12 ounces egg noodles
Directions
1. Place the pork loin in the slow cooker. Nestle the baby carrots all around the pork so they sit along the sides and edges.
2. In a small bowl, stir the condensed cream of chicken soup and ranch seasoning together until blended. Spread this mixture over the top of the pork loin.
3. Cover and cook on low for 6 to 8 hours, or until the pork is tender and cooked through and the carrots are soft.
4. About 15 minutes before serving, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Slice or shred the pork into serving pieces. Serve the pork and carrots over the warm egg noodles, spooning the sauce from the slow cooker over the top.
Variations & Tips
Make it extra creamy: If you like more sauce for the noodles, stir in 1/2 cup sour cream or 1/4 cup milk at the end of cooking before serving. That makes the whole dish a little silkier and stretches the gravy nicely.
Use a different pasta: Egg noodles are my first choice for this kind of country supper, but rotini, penne, or even mashed potatoes will work just fine if that is what you have in the pantry. Choose something that will catch the sauce.
Try a different soup base: Cream of celery or cream of mushroom can stand in for the cream of chicken if needed. Each gives the dish a slightly different personality, but all keep that old-fashioned casserole-style flavor folks tend to love.
Don’t overcook the pork: Pork loin is leaner than shoulder, so check it near the earlier end of the cooking time if your slow cooker runs hot. Once it is tender, slice it instead of shredding too aggressively so it stays juicy.
Add a little color at the table: A sprinkle of chopped parsley or black pepper over each serving brightens the plate and gives the creamy sauce a bit of contrast. It is a small touch, but it makes supper look cared for.