This slow cooker 5-ingredient Amish lima bean noodles recipe is the kind of humble, comforting dish that always disappears fast at potlucks and family suppers. With buttery noodles, tender lima beans, and a rich broth that soaks into every bite, it has that old-fashioned farmhouse feel people love, and the slow cooker makes it especially easy for busy days when you still want something warm and hearty on the table.
Serve these lima bean noodles as a simple main dish with sliced tomatoes, sweet corn, or a crisp garden salad in the summer, or pair them with roast chicken, ham, or pork chops for a fuller family meal. A piece of warm bread or a fluffy biscuit on the side is especially nice for catching the buttery broth.
Slow Cooker 5-Ingredient Amish Lima Bean Noodles
Servings: 6
Ingredients
1 (16-ounce) bag frozen lima beans
1 (12-ounce) package wide egg noodles
4 cups chicken broth
6 tablespoons butter
1 teaspoon salt, or to taste
Directions
1. Add the frozen lima beans, chicken broth, butter, and salt to the slow cooker. Cover and cook on low for 4 to 5 hours, or until the beans are tender.
2. Stir in the egg noodles, making sure they are mostly submerged in the hot liquid. Cover and cook on high for 20 to 30 minutes, stirring once halfway through, until the noodles are tender and coated in the buttery broth.
3. Give everything a final gentle stir, taste and adjust the salt if needed, then serve hot straight from the slow cooker.
Variations & Tips
Make it richer: If your family likes a more brothy, extra buttery finish, add 1 to 2 more tablespoons of butter just before serving. It gives the noodles a silkier texture and a little more old-fashioned comfort.
For picky eaters: If lima beans are a hard sell, use baby lima beans for a milder texture, or stir the cooked dish a bit more before serving so the beans and noodles feel more blended together in each bite.
Use vegetable broth: For a meatless version, swap the chicken broth for vegetable broth. The dish will still be cozy and flavorful, and it pairs especially well with fresh garden vegetables on the side.
Watch the noodles closely: Egg noodles can go from perfectly tender to too soft pretty quickly in the slow cooker. Start checking them around the 20-minute mark so they stay pleasantly chewy and don’t soak up too much liquid.
Adjust the consistency: If the finished dish seems too thick, stir in a splash of hot broth before serving. If it seems too loose, let it sit uncovered for a few minutes and the noodles will absorb a little more of the buttery broth.