This slow cooker Amish-style chicken broth pork pasta is the kind of simple, hearty supper that works beautifully on a busy day. The pork cooks low and slow in chicken broth until tender, then gets combined with pasta for a cozy, satisfying meal with just a handful of ingredients. It has that plainspoken, comforting style many home cooks love: easy to prepare, filling, and made from pantry-friendly basics.
Serve this dish with warm buttered rolls, a crisp green salad, or simple steamed green beans to balance the richness of the pork and pasta. For a family-style meal, I also like setting out applesauce, roasted carrots, or cottage cheese on the side, which fits the gentle, comforting feel of the dish and gives everyone a little something extra on the plate.
Slow Cooker 4-Ingredient Amish Chicken Broth Pork Pasta
Servings: 6
Ingredients
2 pounds pork loin
4 cups chicken broth
12 ounces egg noodles
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Place the pork loin in the slow cooker and pour the chicken broth over the top. Season with the salt and black pepper.
2. Cover and cook on low for 6 to 8 hours, or until the pork is very tender and easy to shred.
3. Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the broth.
4. Meanwhile, cook the egg noodles according to the package directions until just tender, then drain.
5. Stir the cooked noodles into the slow cooker with the shredded pork and broth. Let everything sit for 5 to 10 minutes so the noodles can absorb some of the flavor, then serve warm.
Variations & Tips
For a richer finish: Stir in a tablespoon or two of butter just before serving. It gives the broth a silky feel and helps coat the noodles nicely.
For picky eaters: Keep the seasoning very simple and serve the shredded pork and noodles with a little extra broth spooned over each portion. That mild, cozy flavor is often a big win with kids.
Add vegetables: If you want to make it a fuller one-pot meal, stir in cooked peas or carrots at the end. Adding them late keeps their color brighter and their texture more pleasant.
Use a different pasta shape: Egg noodles fit this dish especially well, but rotini or wide pasta ribbons also work if that is what you have in the pantry. Just cook the pasta separately so it does not get too soft in the slow cooker.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days. If the noodles soak up too much broth overnight, just add a splash of warm chicken broth when reheating to loosen everything back up.