Slow cooker 5-ingredient Amish mushroom noodles are the kind of deeply comforting, practical dish that earns a permanent place at family gatherings. With just a handful of pantry-friendly ingredients, this recipe turns humble egg noodles and mushrooms into a rich, buttery, creamy side that feels especially at home alongside Midwestern comfort food. It is simple cooking at its best: low effort, dependable, and full of earthy flavor.
Serve these noodles with roast chicken, meatloaf, pork chops, ham, or a simple beef roast for a hearty meal. They also pair nicely with green beans, buttered peas, a crisp cucumber salad, or roasted carrots to balance the richness. For a potluck table, this dish fits right in beside other comfort-food favorites and stays warm beautifully in the slow cooker.
Slow Cooker 5-Ingredient Amish Mushroom Noodles
Servings: 8
Ingredients
12 ounces wide egg noodles
16 ounces sliced brown mushrooms
4 cups beef broth
8 ounces cream cheese, cubed
6 tablespoons butter
Salt and black pepper, to taste
1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley, optional for garnish
Directions
1. Lightly butter the inside of the slow cooker if you like easier cleanup, then add the sliced mushrooms, beef broth, butter, and cream cheese.
2. Cover and cook on low for 2 to 3 hours, until the mushrooms are tender and the cream cheese has softened into the broth. Stir well to make a smooth creamy sauce.
3. Stir in the egg noodles, making sure they are mostly submerged in the liquid. Cover and cook on low for 20 to 30 minutes, stirring once or twice, until the noodles are tender.
4. Season with salt and black pepper to taste, then gently stir again so the noodles are evenly coated. If the mixture looks too thick, add a small splash of hot broth or water.
5. Finish with parsley if using, and serve hot straight from the slow cooker.
Variations & Tips
Make it more savory: A little onion powder, garlic powder, or a spoonful of Worcestershire sauce adds deeper flavor without changing the easy character of the dish.
Use the right noodle timing: Egg noodles can become overly soft if they cook too long in the slow cooker, so add them near the end and check a bit early if your slow cooker runs hot.
Try a different mushroom mix: Baby bella mushrooms give an earthy flavor, but you can use white button mushrooms or a combination of both for a milder result.
Adjust the consistency: For looser, saucier noodles, stir in a little extra warm broth before serving. For thicker noodles, let the dish sit uncovered for a few minutes after cooking so the sauce can settle.
Turn it into a main dish: Stir in cooked shredded chicken at the end if you want a one-pot supper rather than a side dish, and serve with a green vegetable for balance.