Slow cooker Amish pea noodles are the kind of humble, comforting side dish that reminds me why simple food so often becomes the most beloved at the table. In parts of Pennsylvania Dutch country, buttery noodles and peas have long had a place beside roasted meats and Sunday suppers, and this easy version keeps that same old-fashioned spirit with just a handful of pantry and freezer staples. It is the sort of recipe a cousin scribbles on an index card, insists you do not really need to measure too hard, and then proves right the very first time you make it.
This dish goes beautifully with baked ham, roast chicken, pork chops, meatloaf, or even a platter of grilled sausages when summer suppers need something easy and filling. I also like to serve it with sliced tomatoes, cucumber salad, green beans, or a crisp lettuce salad to balance the richness of the buttery noodles, and a basket of warm dinner rolls never hurts one bit.
Slow Cooker 5-Ingredient Amish Pea Noodles
Servings: 6 to 8
Ingredients
12 ounces frozen egg noodles
2 cups frozen sweet peas
4 cups chicken broth
4 tablespoons unsalted butter
1 cup heavy cream
Directions
1. Add the frozen egg noodles, frozen peas, chicken broth, and butter to a 4- to 6-quart slow cooker. Cover and cook on high for 1 1/2 to 2 hours, stirring once or twice if you are nearby, until the noodles are tender and most of the broth has been absorbed.
2. Stir in the heavy cream, cover again, and cook for 10 to 15 minutes more, just until the sauce turns creamy and everything is hot through. If the noodles seem thicker than you like, add a small splash of extra broth or cream.
3. Give everything one final gentle stir and serve warm straight from the slow cooker.
Variations & Tips
Make it richer: For a more old-fashioned potluck style dish, stir in an extra tablespoon or two of butter at the end. It gives the noodles a silkier finish and a little more of that special-occasion flavor.
Watch the liquid: Different brands of frozen noodles can drink up broth at different rates. If yours look dry before they are tender, add a splash more broth. If they look too soupy at the end, leave the lid off for a few minutes before serving.
Try a ham version: A handful of diced cooked ham makes this side dish hearty enough to edge toward a main course. It is a fine way to use leftovers from a baked ham supper and fits the Pennsylvania Dutch feel of the recipe nicely.
Use vegetable broth: If you want this dish to pair with a wider range of meals or keep the flavor a touch lighter, vegetable broth works just fine in place of chicken broth while still giving the noodles plenty of savory taste.
Do not overcook the peas: Since the peas go in frozen, they hold their color nicely, but they can lose that fresh sweetness if left too long. Once the noodles are tender, move along with the cream and serve before everything gets too soft.