There are some dishes that never need fancy ingredients to win people over, and Amish buttermilk noodles are one of them. This is the kind of humble, comforting Midwestern side dish that shows up at church suppers, family reunions, and potlucks, then disappears faster than anything else on the table. The buttermilk gives the sauce a gentle tang, and the slow cooker keeps the noodles soft, rich, and full of buttery flavor in that old-fashioned way folks remember from big family meals.
These noodles are mighty good beside roast chicken, meatloaf, ham, pork chops, or even a simple plate of green beans and sliced tomatoes. If you're taking them to a gathering, they fit right in with other comfort-food favorites like baked corn, mashed potatoes, and salad with a creamy dressing. A little black pepper on top and a spoonful served hot is about all they need.
Slow Cooker 4-Ingredient Amish Buttermilk Noodles
Servings: 6 to 8
Ingredients
12 ounces wide egg noodles
4 cups chicken broth
2 cups buttermilk
1/2 cup unsalted butter, cut into pieces
Directions
1. Lightly butter or spray the inside of the slow cooker. Pour in the chicken broth, buttermilk, and butter, then stir gently to combine.
2. Add the egg noodles, pressing them down so they are mostly covered by the liquid. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice during cooking, until the noodles are tender and the sauce looks creamy.
3. Stir well near the end of cooking to coat all the noodles in the thickened buttery sauce. If needed, let them sit uncovered for a few minutes to thicken a bit more before serving hot.
Variations & Tips
Make it extra peppery: A generous sprinkle of black pepper over the top gives these mild, creamy noodles a little lift and is especially good if you're serving them with ham or roast beef.
Use homemade stock if you have it: Since there are so few ingredients here, a good homemade chicken broth adds wonderful depth and makes the finished dish taste even more old-fashioned and rich.
Watch the cooking time: Different slow cookers run their own way, and egg noodles can go from tender to too soft before long. Start checking early and stir gently so the noodles keep their shape.
For a thicker finish: If your noodles seem a little loose at the end, leave the lid off for 5 to 10 minutes after cooking. That usually helps the sauce settle into a creamier consistency without adding anything extra.
Serve it as a main dish base: These noodles also make a fine bed for shredded chicken, sliced smoked sausage, or buttery peas if you want to stretch them into a simple supper.