This slow cooker 6-ingredient Amish cheddar turkey pasta is the kind of comforting dinner that fits right into a busy weeknight routine. Layering sharp cheddar right over the turkey breast gives the dish a rich, homey base as it cooks low and slow, and the final result is creamy, savory, and easy to stretch into a family meal. It has that simple, practical casserole-style feel often associated with Amish-inspired cooking, where a handful of everyday ingredients turn into something especially cozy.
Serve this pasta with a crisp green salad, steamed green beans, or roasted broccoli to balance the richness of the cheddar sauce. Warm dinner rolls or buttered toast are great for soaking up the extra sauce, and if you want to round it out even more, a side of applesauce or sliced fresh fruit pairs nicely with the savory, creamy flavors.
Slow Cooker 6-Ingredient Amish Cheddar Turkey Pasta
Servings: 6
Ingredients
1 1/2 pounds boneless skinless turkey breast
8 slices sharp cheddar cheese
1 can (10 1/2 ounces) condensed cream of chicken soup
2 cups low-sodium chicken broth
12 ounces egg noodles
1/2 teaspoon black pepper
Directions
1. Lightly grease the slow cooker insert. Place the turkey breast in the bottom, then blanket the top with the sharp cheddar slices. Spoon the condensed soup over the cheese and turkey, then pour in the chicken broth and sprinkle with black pepper.
2. Cover and cook on low for 5 to 6 hours, or until the turkey is fully cooked and tender enough to shred easily.
3. Remove the turkey to a plate and shred it with two forks. Stir the sauce in the slow cooker until smooth, then return the shredded turkey to the pot.
4. Meanwhile, cook the egg noodles on the stovetop according to the package directions until just tender. Drain well.
5. Stir the drained noodles into the slow cooker, coating them well in the cheesy turkey sauce. Cover and cook on low for 10 to 15 minutes more, just until everything is hot and blended. Serve warm.
Variations & Tips
Use rotisserie-style texture: If you like more distinct pieces of turkey instead of fine shreds, cut the turkey into large chunks after cooking rather than pulling it apart completely. It gives the finished pasta a heartier, casserole-like feel.
Extra cheesy finish: For an even richer dish, stir in an extra handful of shredded sharp cheddar right before serving. The residual heat melts it quickly and makes the sauce thicker and creamier.
Swap the noodles: Egg noodles give this dish a classic comfort-food texture, but you can use rotini, shells, or bow ties if that is what you have in the pantry. Just cook the pasta separately and stir it in at the end so it does not get too soft.
Meal prep tip: This recipe reheats well for lunch the next day. Add a small splash of chicken broth or milk before microwaving to loosen the sauce, since the noodles will absorb some of it as the pasta sits.