There is something mighty comforting about a slow cooker meal that asks so little and gives back so much, and this Amish-style cream of chicken ham pasta is just that kind of supper. It leans on pantry basics and humble ham, the sort of ingredients farm families have long known how to stretch into a filling, creamy meal, and by the time it is done the whole house smells like a cozy evening should.
This dish is rich and hearty all on its own, but I like to serve it with buttered green beans, a simple lettuce salad, or sweet peas to balance the creaminess. Warm dinner rolls or a slice of crusty bread are especially nice for scooping up the sauce, and if you want to round it out for company, a dish of applesauce or a little pickled beet salad fits right in with its old-fashioned character.
Slow Cooker 5-Ingredient Amish Cream of Chicken Ham Pasta
Servings: 6
Ingredients
2 cups cooked ham, cut into bite-size chunks
2 cans (10.5 ounces each) cream of chicken soup
1 cup chicken broth
8 ounces uncooked egg noodles
1 cup sour cream
Directions
1. Add the ham chunks to the slow cooker, then pour the cream of chicken soup and chicken broth over the top. Stir gently so the ham is coated well.
2. Cover and cook on low for 3 to 4 hours, until the ham is hot and the mixture is bubbling around the edges.
3. Stir in the uncooked egg noodles, making sure they are pressed down into the hot liquid. Cover again and cook on high for 20 to 30 minutes, stirring once if needed, until the noodles are tender.
4. Turn off the heat and stir in the sour cream until the sauce is smooth and creamy. Let the pasta sit for 5 minutes to thicken slightly before serving.
5. Spoon into bowls and serve hot.
Variations & Tips
Add a vegetable: Stir in a cup of frozen peas during the last 10 minutes of cooking for a little sweetness and color. It makes the dish look prettier on the table and stretches supper just a bit further.
Use leftover holiday ham: This is one of my favorite ways to make use of Easter or Christmas ham. If your ham is especially salty, use low-sodium broth so the sauce stays balanced.
Make it extra hearty: A handful of shredded cheddar stirred in with the sour cream gives the sauce a richer finish. It is not traditional, but it surely is good on a cold night.
Watch the noodles closely: Since slow cookers can vary, start checking the noodles at the 20-minute mark. If the sauce gets too thick, add a splash of warm broth and stir gently.