When the garden is giving up tender wax beans, this is the kind of simple supper that feels like summer in the Midwest. Amish-style noodles and beans have long been the sort of practical, comforting dish that makes good use of what is fresh, what is filling, and what can quietly cook while the day’s work gets done. This slow cooker version keeps that homey spirit intact, with buttery egg noodles and soft wax beans coming together into a gentle, old-fashioned dish that tastes like something passed around at a church supper or set on a farmhouse table.
Serve these wax bean noodles alongside baked ham, roast chicken, pork chops, or even a plate of sliced tomatoes and cottage cheese for a light summer meal. They also sit nicely next to applesauce, buttered bread, or a crisp cucumber salad if you want to lean into that cool, country-supper feeling. Since the dish is mild and buttery, a little black pepper at the table and a sprinkle of fresh parsley brighten it up beautifully.
Slow Cooker 5-Ingredient Amish Wax Bean Noodles
Servings: 6
Ingredients
1 pound fresh wax beans, trimmed and cut into 1-inch pieces
12 ounces wide egg noodles
4 tablespoons unsalted butter, cut into pieces
4 cups chicken broth
2 tablespoons chopped fresh parsley
Directions
1. Add the wax beans to the slow cooker, then pour in the chicken broth and scatter the butter over the top. Cover and cook on low for 2 to 3 hours, or until the beans are just becoming tender.
2. Stir in the egg noodles, pressing them down gently so they are mostly covered by the liquid. Cover again and cook on low for 20 to 30 minutes, stirring once halfway through, until the noodles are tender and have soaked up much of the buttery broth.
3. Once the noodles are soft, stir everything gently to coat well. Sprinkle in the parsley, taste, and serve warm straight from the slow cooker or spooned into a serving bowl.
Variations & Tips
Make It Heartier: If you want this to eat more like a main dish, stir in diced cooked ham or shredded roast chicken right at the end so the meat warms through without drying out.
Use What the Garden Gives: A mix of wax beans and green beans works just fine if that is what is coming in from the backyard. The dish will look a little different, but it keeps that same tender, buttery charm.
Watch the Noodles Closely: Egg noodles can go from just right to overly soft in a hurry, so start checking early. If your slow cooker runs hot, reduce the final cooking time and stir gently to keep the noodles from breaking up.
Add a Little More Flavor: Even with only a handful of ingredients, a pinch of salt, a few turns of black pepper, or a spoonful of finely minced onion sautéed in the butter before adding can give the dish a little extra depth.
Best for Fresh Beans: This recipe shines brightest with fresh summer wax beans because they turn silky and tender without losing their shape. If you must use frozen beans, shorten the first cooking stage since they soften faster.