This slow cooker Amish zucchini noodles recipe is the kind of practical summer supper that makes the most of a heavy garden harvest. It leans on a handful of basic ingredients and gentle slow cooking to turn zucchini and egg noodles into a simple, filling dish with old-fashioned comfort. If you have more squash than you know what to do with, this is an easy way to stretch it into a hearty family dinner.
Serve these creamy zucchini noodles with roasted chicken, ham, or simple pork chops for a fuller meal, or keep things modest with sliced tomatoes, buttered green beans, or a crisp cucumber salad. A piece of crusty bread or a soft dinner roll fits especially well for soaking up the light sauce.
Slow Cooker 5-Ingredient Amish Zucchini Noodles
Servings: 6
Ingredients
4 medium zucchini, sliced into 1/4-inch coins
8 ounces wide egg noodles
1 small yellow onion, thinly sliced
2 cups cream of chicken soup
1/2 teaspoon black pepper
Directions
1. Lightly coat the inside of a slow cooker with cooking spray or a thin film of butter, then add the sliced zucchini and onion.
2. Spoon the cream of chicken soup over the vegetables, add the black pepper, and stir gently so the zucchini is evenly coated.
3. Cover and cook on low for 2 1/2 to 3 hours, until the zucchini is tender but not falling apart.
4. Stir in the dry egg noodles, pressing them down into the hot mixture as much as possible. Cover and cook on high for 20 to 30 minutes, stirring once, until the noodles are tender. If needed, add a small splash of water to help soften the noodles.
5. Stir well, let the dish sit for 5 minutes to thicken slightly, then serve warm straight from the slow cooker.
Variations & Tips
Make it richer: Stir in 2 tablespoons of butter at the end for a silkier finish and a little more body in the sauce.
Add protein: Fold in chopped cooked chicken or diced ham during the last 10 minutes of cooking if you want to turn this side dish into a main course.
Watch the zucchini closely: Garden zucchini can vary quite a bit in water content. If your squash is very fresh and juicy, check for doneness on the early side so the slices stay intact.
Use the right noodle: Wide egg noodles hold up best here. Very thin noodles can overcook quickly and turn too soft in the slow cooker.
Season at the table: Because condensed soup can vary in saltiness, it is better to start with pepper only and let everyone add extra salt to taste after serving.