There are some dishes that remind a person how far a few simple ingredients can go, and these slow cooker Amish leek noodles are one of them. This is the kind of frugal, comforting supper that feels right at home in Midwestern kitchens, where egg noodles, butter, and garden vegetables have long stretched to feed a table full of hungry folks. Leeks bring a gentler, sweeter onion flavor than regular onions, and after a slow, patient cook they melt right into the noodles in the nicest, old-fashioned way.
Serve these noodles alongside roast chicken, ham, pork chops, or a plate of browned sausage if you want to make the meal a little heartier. They also sit nicely next to green beans, buttered peas, stewed carrots, or a crisp cucumber salad to balance all that soft, buttery comfort. For a plain supper, a slice of bread and a glass of cold milk or iced tea is about all you need.
Slow Cooker 4-Ingredient Amish Leek Noodles
Servings: 6
Ingredients
2 large leeks, cleaned well and sliced into thin rings
12 ounces wide egg noodles
4 tablespoons butter, cut into pieces
3 cups chicken broth
Directions
1. Trim the dark green tops and root ends from the leeks, then slice the white and pale green parts into thin rings. Wash them very well in cold water to remove any grit, then drain.
2. Add the leeks to the slow cooker with the butter and chicken broth. Cover and cook on low for 2 to 3 hours, until the leeks are very soft and the broth is fragrant.
3. Stir in the egg noodles, making sure they are mostly submerged in the liquid. Cover again and cook on low for 20 to 30 minutes, stirring once or twice, until the noodles are tender and most of the broth has been absorbed.
4. Stir gently, let the noodles sit uncovered for a few minutes if needed to thicken, then serve warm straight from the slow cooker.
Variations & Tips
Make it richer: If you like a silkier finish, stir in an extra tablespoon or two of butter right at the end. It gives the noodles a glossier coating and makes them taste even more special for Sunday supper.
Use vegetable broth: Vegetable broth works just fine if that is what you have on hand or if you are serving these noodles as part of a meatless meal. The leeks still bring plenty of mellow flavor.
Add a little protein: For a heartier one-pot meal, stir in cooked shredded chicken or diced ham after the noodles are tender. That is a thrifty way to make leftovers stretch, which is something our old family cooks always knew how to do.
Watch the noodle timing: Different brands of egg noodles soften at different rates, so begin checking them early. If they cook too long, they can go from tender to overly soft in a hurry.
Clean leeks carefully: Leeks are wonderful, but they do hide dirt between their layers. Slice first, then swish the rings in plenty of water so every bite stays sweet and pleasant instead of sandy.