There is something mighty comforting about a slow cooker supper that asks so little of you and gives back a full, hearty meal by dinnertime. This Amish-inspired cream of celery pork pasta leans on the kind of practical pantry cooking so common across Midwestern kitchens, where a few simple ingredients are turned into something filling and tender enough for second helpings. Pouring the soup right over the raw pork tenderloin lets everything mingle low and slow, making a rich, savory sauce that coats the pasta beautifully.
Serve this dish with buttered green beans, sweet corn, or a simple cucumber salad for a fresh contrast to the creamy pasta. Warm dinner rolls or a slice of crusty bread are also welcome at the table for mopping up the extra sauce, and if you like, a little applesauce on the side gives it that old-fashioned country supper feel.
Slow Cooker 5-Ingredient Amish Cream of Celery Pork Pasta
Servings: 6
Ingredients
1 pork tenderloin, about 1 to 1 1/2 pounds
2 cans condensed cream of celery soup, 10.5 ounces each
1 packet dry onion soup mix, 1 ounce
1 cup low-sodium chicken broth
12 ounces egg noodles
Directions
1. Place the pork tenderloin in the slow cooker. In a medium bowl, stir together the cream of celery soup, dry onion soup mix, and chicken broth until smooth.
2. Pour the soup mixture over the pork tenderloin, cover, and cook on low for 5 to 6 hours or until the pork is very tender.
3. Transfer the pork to a cutting board and shred or slice it into bite-size pieces. Return the pork to the slow cooker and stir it into the sauce.
4. Meanwhile, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Add the cooked egg noodles to the slow cooker and gently toss until they are coated in the creamy pork sauce. Let everything sit for 5 minutes, then serve hot.
Variations & Tips
Add vegetables: Stir in a cup or two of frozen peas or sautéed mushrooms at the end if you want to stretch the meal and bring a little color to the bowl. Celery pieces cooked until tender are also right at home here.
Use a different pasta: Egg noodles feel the most old-fashioned, but rotini, penne, or even broken fettuccine will work if that is what you have in the pantry. Just cook the pasta separately and fold it in before serving so it keeps a nice texture.
Make it extra rich: For a creamier finish, stir in 1/4 cup sour cream or a splash of heavy cream after the pork is shredded and the slow cooker is turned to warm. This gives the sauce a softer, silkier feel.
Watch the salt: Since condensed soup, broth, and onion soup mix can all be salty, low-sodium broth is your friend here. Taste before adding any extra seasoning, and a few turns of black pepper are often all it needs.
Best texture tip: Pork tenderloin cooks fairly quickly compared with larger roasts, so start checking for tenderness at the 5-hour mark on low. You want it tender and moist, not dry, so avoid letting it go too long.