There are some dishes that never need fancy dressing up to earn a place at the table, and this is one of them. These slow cooker 5-ingredient Amish bell pepper noodles are the kind of simple, thrifty Midwestern side dish that shows up at church suppers, reunions, and summer potlucks, where everybody goes back for just a little more. Sweet bell peppers soften down into buttery egg noodles, making a colorful panful that feels homey, practical, and generous all at once.
This dish fits right in beside roasted chicken, ham, meatloaf, pork chops, or a platter of grilled bratwurst at a summer gathering. It also goes nicely with sliced garden tomatoes, cucumber salad, green beans, or a spoonful of cottage cheese if you want to keep the meal simple and old-fashioned. For potlucks, it holds well on warm and pairs especially nicely with baked beans and deviled eggs.
Slow Cooker 5-Ingredient Amish Bell Pepper Noodles
Servings: 6 to 8
Ingredients
12 ounces wide egg noodles
3 bell peppers, 1 red, 1 yellow, and 1 green, thinly sliced
6 tablespoons butter, cut into pieces
2 cups chicken broth
1 teaspoon black pepper
Directions
1. Lightly butter the inside of the slow cooker if you like for easier cleanup. Add the sliced bell peppers to the slow cooker, then scatter in the butter pieces and sprinkle over the black pepper.
2. Pour in the chicken broth, cover, and cook on low for 1 1/2 to 2 hours, until the peppers have softened and begun to turn tender.
3. Stir in the egg noodles, pressing them down gently so they are mostly covered by the liquid. Cover again and cook on low for 25 to 35 minutes, stirring once or twice, until the noodles are tender and the liquid is mostly absorbed.
4. Give everything a final stir, taste, and add a little extra black pepper if needed. Serve warm straight from the slow cooker or spooned into a serving bowl.
Variations & Tips
Make It Richer: If your family likes a softer, more luxurious noodle dish, stir in another tablespoon or two of butter right at the end. It gives the noodles that silky finish potluck dishes are known for.
Add Onion: A small thinly sliced onion can be cooked along with the peppers for a deeper sweet flavor. It is not part of the five-ingredient version, but it is a fine old-fashioned addition if you have one rolling around in the pantry.
Watch the Noodles Closely: Slow cookers can vary quite a bit, and egg noodles can go from just right to too soft in a hurry. Start checking early and stir gently so the noodles cook evenly without breaking up.
Use What Peppers You Have: Red, yellow, and green make the prettiest bowl, especially in summertime, but you can use any combination of sweet bell peppers. Orange peppers are lovely too and bring a little extra sweetness.
Keep It Potluck-Friendly: This dish holds well on the warm setting for a short while, but if it starts to look dry, stir in a splash of warm broth before serving. That freshens everything right back up without fuss.