Slow cooker Amish egg noodles are the kind of plain, honest comfort food that has filled Midwestern kitchens for generations, especially on Sundays when supper needed to be hearty, simple, and ready to welcome everybody to the table. With just a handful of pantry and refrigerator staples, this dish turns humble egg noodles into something rich, buttery, and wonderfully soothing, the sort of side that tastes like it belongs beside roast beef, fried chicken, or a bowl of stewed vegetables on a cool day.
These noodles are especially good served alongside roast chicken, pork chops, meatloaf, ham, or a pot roast with gravy. If you want to make a full old-fashioned meal of it, add green beans, buttered corn, applesauce, or a crisp lettuce salad to balance the richness. A warm biscuit or slice of homemade bread on the side fits right in too.
Slow Cooker 4-Ingredient Amish Egg Noodles
Servings: 6
Ingredients
12 ounces frozen Amish egg noodles
4 cups chicken broth
4 tablespoons unsalted butter
2 large eggs, beaten
Directions
1. Add the chicken broth and butter to a slow cooker, cover, and heat on high until the butter is melted and the broth is hot, about 20 to 30 minutes.
2. Stir in the frozen egg noodles, cover, and cook on high for 1 1/2 to 2 hours, stirring once or twice, until the noodles are tender and have absorbed much of the broth.
3. Spoon a little of the hot cooking liquid into the beaten eggs to temper them, then slowly stir the egg mixture back into the slow cooker.
4. Cover and cook for 10 to 15 minutes more, just until the eggs set into a light, creamy coating on the noodles. Stir gently and serve hot.
Variations & Tips
Add black pepper: A good pinch of black pepper stirred in at the end gives these mild noodles a little more character and brings out that old-fashioned savory flavor many Midwestern cooks expect.
Use turkey or beef broth: If that is what you have on hand, it works just fine. Turkey broth gives a gentle homemade taste, while beef broth makes the noodles deeper and heartier, especially alongside pot roast.
Make them richer: For an even softer, more luxurious finish, add an extra tablespoon or two of butter before serving. That little bit goes a long way and gives the noodles a lovely shine.
Watch the liquid: Different brands of frozen noodles can absorb broth at different rates, so check once or twice during cooking. If the noodles look dry before they are tender, add a splash more broth; if they seem too loose at the end, leave the lid off for a few minutes to let them thicken.
Serve right away: These noodles are at their very best hot from the slow cooker, when the sauce is silky and the texture is pillowy. If they sit too long, they will continue to soak up liquid, so keep a little warm broth nearby if you need to loosen them before serving.