There is something wonderfully old-fashioned about a pot of buttered noodles, and this Amish-style black pepper version turns the simplest pantry staples into pure comfort. It is the kind of humble dish that has been passed through families for generations because it is inexpensive, easy, and somehow far greater than the sum of its parts. The slow cooker makes it especially handy on a busy day, and the rich butter, broth, and plenty of black pepper give these tender egg noodles that cozy Midwestern flavor folks come back to again and again.
Serve these noodles alongside roast chicken, pork chops, ham, or simple meatloaf, or enjoy them as a comforting main dish with green beans, buttered peas, or a crisp cucumber salad to balance the richness. They also fit right in at a potluck table next to mashed potatoes, baked corn, or any hearty country supper spread.
Slow Cooker 4-Ingredient Amish Black Pepper Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
4 cups chicken broth
1/2 cup unsalted butter, sliced or cubed
1 1/2 to 2 tablespoons coarse ground black pepper
Directions
1. Lightly grease the inside of your slow cooker if you like easier cleanup, then add the chicken broth, butter, and coarse black pepper. Stir briefly so the pepper is distributed through the broth.
2. Cover and cook on High for about 20 to 30 minutes, just until the butter has melted and the broth is hot.
3. Add the egg noodles, pressing them down gently so they are mostly covered by the hot broth. Cover again and cook on High for 1 1/2 to 2 hours, stirring once or twice during cooking, until the noodles are tender and most of the liquid is absorbed.
4. Stir the noodles well near the end of cooking so they are evenly coated in the buttery pepper broth. If they seem too dry, add a splash more broth; if too loose, let them cook uncovered for a few minutes. Serve hot.
Variations & Tips
Extra Rich Version: For a more indulgent dish, stir in another tablespoon or two of butter just before serving. That little finishing touch gives the noodles an especially silky, glossy texture.
Broth Choice: Chicken broth gives the most traditional savory flavor, but vegetable broth works just fine if that is what you have on hand. Use a good flavorful broth, since with only four ingredients every bit of taste matters.
Pepper Level: Start with 1 1/2 tablespoons of coarse black pepper if you are serving folks who are cautious about spice, then add more to taste. This dish is meant to be boldly peppery, but you can still tailor it to your family.
Noodle Texture Tip: Slow cookers can vary, so begin checking the noodles a little early the first time you make them. Stirring once or twice helps keep the top noodles from drying out and makes sure everything cooks evenly.
Make It a Meal: If you want to stretch this into a fuller supper, spoon the noodles alongside sliced roast chicken, ham, or even a couple of fried eggs. They are plain in the best possible way, which means they go with nearly anything from the farm table.