Slow cooker 4-ingredient Amish ham noodles is the kind of practical comfort food that grew out of farm kitchens where nothing good was wasted, especially leftover ham from a big Sunday meal. With just a handful of pantry staples, it turns into a buttery, savory bowl of noodles and ham that feels deeply nostalgic, making it perfect for busy weeknights, quiet weekends, or anytime you want a simple meal that tastes like home.
Serve these rich, buttery noodles with green beans, buttered peas, roasted carrots, or a crisp cucumber salad to balance the richness. A side of applesauce is especially fitting with the old-fashioned flavor of the dish, and warm dinner rolls or a piece of crusty bread make it even more satisfying.
Slow Cooker 4-Ingredient Amish Ham Noodles
Servings: 6
Ingredients
2 cups cooked ham, cut into small cubes
12 ounces wide egg noodles
1/2 cup unsalted butter, cut into pieces
4 cups chicken broth
Directions
1. Add the cubed ham, dry egg noodles, butter, and chicken broth to a 4- to 6-quart slow cooker, and gently stir so the noodles are mostly coated and submerged.
2. Cover and cook on low for 2 to 3 hours, stirring once or twice if possible, until the noodles are tender and most of the broth has been absorbed.
3. Stir well near the end of cooking to distribute the butter evenly and break apart any noodles that are sticking together.
4. Let the noodles sit uncovered for 5 minutes if they seem too loose, then serve hot straight from the slow cooker.
Variations & Tips
Add black pepper: This dish is intentionally simple, but a generous sprinkle of freshly ground black pepper wakes up the buttery flavor nicely. If your ham is especially salty, taste before adding any extra seasoning.
Use leftover holiday ham: This is one of the best ways to use up baked ham from Easter or Christmas. Cut the ham into evenly sized small cubes so it warms through gently and mixes well with the noodles.
Make it creamier: For a richer, softer finish, stir in a spoonful or two of sour cream right before serving. It is not traditional to every version, but it makes the broth and butter cling to the noodles a bit more.
Watch the cooking time: Egg noodles can go from tender to too soft fairly quickly in a slow cooker, so begin checking early, especially if your slow cooker runs hot. If needed, reduce the broth slightly next time for a firmer final texture.
Try a vegetable on the side instead of in the pot: While peas or green beans can be served alongside, I prefer keeping the slow cooker focused on the noodles and ham for the most old-fashioned texture. That way the noodles stay buttery and the vegetable remains bright and fresh.