Slow cooker Amish schmaltz noodles are the kind of practical, deeply flavorful side dish that comes from a tradition of making simple ingredients work hard. Schmaltz, or rendered chicken fat, has long been valued in old-fashioned home cooking for the richness it brings to noodles, potatoes, and vegetables. In this version, the slow cooker keeps things easy while the noodles soak up savory broth and that unmistakably full-bodied flavor, creating a comforting dish that tastes far more complex than its short ingredient list suggests.
These noodles are especially good alongside roast chicken, meatloaf, pork chops, or a simple platter of green beans and sliced tomatoes. Because the dish is rich and savory, I like to pair it with something fresh or lightly acidic, such as a cucumber salad, applesauce, or braised cabbage, to balance the buttery depth of the schmaltz.
Slow Cooker 4-Ingredient Amish Schmaltz Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
4 cups chicken broth
1/2 cup schmaltz (rendered chicken fat)
1 teaspoon kosher salt
Directions
1. Lightly grease the inside of the slow cooker if desired, then add the chicken broth, schmaltz, and salt. Stir until the schmaltz is mostly dispersed through the broth.
2. Add the egg noodles and press them down gently 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 keep the noodles from clumping.
3. When the noodles are tender and most of the liquid has been absorbed, stir well. If you want a few browned edges, leave the cooker on warm uncovered for 10 to 15 minutes so the top noodles dry slightly.
4. Taste and adjust the seasoning if needed, then serve hot straight from the slow cooker.
Variations & Tips
Add black pepper: A generous grind of black pepper added at the end gives the noodles a little warmth and makes the rich chicken fat flavor stand out even more.
Use homemade broth: If you have a good homemade chicken broth, this is an ideal place to use it. Since there are so few ingredients, the quality of the broth makes a noticeable difference in the finished dish.
Make it heartier: Stir in a cup of shredded cooked chicken near the end of cooking if you want to turn this side dish into a simple one-pot supper.
Watch the liquid level: Different noodle brands absorb broth at different rates, so check the slow cooker around the 90-minute mark. If the noodles seem dry before they are tender, add a small splash of hot broth or water.
For extra old-fashioned flavor: A spoonful of finely minced sauteed onion can be added with the broth and schmaltz, though that technically takes the recipe past four ingredients. It is a classic addition if you want a slightly sweeter, deeper savory note.