Slow cooker Amish bacon dripping noodles are the kind of old-fashioned comfort food that prove a short ingredient list can still deliver deep flavor. This style of noodle dish draws on the practical, thrifty cooking traditions associated with Amish kitchens, where rendered fat, broth, and pantry staples are used with care and purpose. Here, bacon drippings soak into tender egg noodles as they slowly cook, creating a smoky, savory dish with a rich gloss and remarkable depth for something so simple.
Serve these noodles alongside roast chicken, ham, pork chops, meatloaf, or simple green beans for a hearty meal with plenty of contrast. Because the noodles are so rich, I also like pairing them with something crisp or lightly acidic, such as cucumber salad, pickled beets, braised cabbage, or a plain tossed salad with vinaigrette.
Slow Cooker 4-Ingredient Amish Bacon Dripping Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
6 tablespoons bacon drippings
4 cups chicken broth
1/2 teaspoon black pepper
Directions
1. Lightly warm the bacon drippings if needed so they are liquid, then add them to the slow cooker along with the chicken broth and black pepper. Stir to combine.
2. Add the egg noodles, pressing them down so they are mostly submerged in the liquid. Cover and cook on low for 1 1/2 to 2 hours, stirring once or twice during cooking to help the noodles soften evenly.
3. When the noodles are tender and most of the liquid has been absorbed, stir well so the noodles are evenly coated in the bacon-rich cooking liquid. If they seem too dry, add a small splash of hot broth; if too loose, leave uncovered for a few minutes.
4. Serve hot straight from the slow cooker or spoon into a serving bowl. Finish with an extra pinch of black pepper if you like.
Variations & Tips
Add a little onion: If you want a touch more savoriness without changing the spirit of the dish, stir in 2 to 3 tablespoons of very finely minced sautéed onion at the beginning. It adds sweetness and depth while still keeping the recipe simple.
Use homemade stock if possible: Because there are so few ingredients here, the broth matters. A full-bodied homemade chicken stock will give the noodles a rounder, richer flavor than a thin boxed broth.
Do not overcook: Slow cookers vary, and egg noodles can go from tender to overly soft if left too long. Start checking early, especially if your slow cooker runs hot, and stir gently so the noodles keep their shape.
Save your best drippings: This is an excellent use for strained bacon fat you have saved from breakfast. Clean, well-rendered drippings with a deep smoky flavor make the finished noodles taste especially rich and traditional.