There is something mighty comforting about a supper that asks very little of you and still fills the house with the kind of smell that brings folks drifting into the kitchen before you even call them. This slow cooker Amish-style chicken broth pork pasta is the sort of plain, hearty meal country cooks have long relied on: a budget-friendly pork butt, a good pour of broth, and a couple pantry staples turned into tender meat and savory noodles. It is simple food, honest food, and on a busy day it feels like a blessing.
Serve this warm in big bowls with buttered green beans, sweet corn, stewed cabbage, or a crisp cucumber salad to balance the richness. A pan of homemade biscuits or a slice of sturdy bread fits right in for soaking up the broth, and if you want to round it out further, applesauce or a little pickled beet on the side gives it that old-fashioned supper-table feeling.
Slow Cooker 4-Ingredient Amish Chicken Broth Pork Pasta
Servings: 6
Ingredients
3 to 4 pounds pork butt roast
4 cups chicken broth
12 ounces egg noodles
1 medium onion, sliced
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the pork butt on top. Pour the chicken broth over the pork, cover, and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender.
2. Remove the cooked pork to a large plate or shallow bowl and shred it with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the broth and onions.
3. Add the egg noodles to the slow cooker, stir well, cover, and cook on high for 20 to 30 minutes, or until the noodles are tender and have soaked up some of the broth. Stir once halfway through if needed.
4. Ladle into bowls and serve hot, making sure each serving gets plenty of pork, onions, and noodles along with a little of the savory broth.
Variations & Tips
Add a little seasoning: If your family likes a bit more flavor, a spoonful of minced garlic, a dash of black pepper, or a sprinkle of dried parsley can be added with the broth. This is a very plain and traditional dish, so a small hand is all it needs.
Use different noodles: Amish egg noodles are especially nice here because they stay pleasantly hearty, but regular egg noodles, broken fettuccine, or even rotini can work in a pinch. Just keep an eye on cooking time since thinner pasta softens faster.
Make it richer: For a fuller, more old-fashioned potluck style supper, stir in a spoonful of butter right before serving. It gives the broth a silkier finish and makes the noodles taste extra comforting.
Add vegetables: If you want a one-pot meal, toss in sliced carrots or celery at the beginning with the onion. They cook down tender and sweet and stretch the meal a little farther.
Best texture tip: Pork butt is the right cut because it turns tender and shreddable after long cooking. If the mixture seems too brothy after the noodles are done, let it sit uncovered for 5 to 10 minutes before serving so the starch from the pasta can thicken things naturally.