This slow cooker Amish-inspired sour cream pork pasta is the kind of simple comfort food that earns a permanent spot in the family dinner rotation. With just a handful of ingredients, the pork turns tender and savory as it cooks low and slow, and the sour cream creates a rich, homey sauce that feels especially cozy on a busy day. It has that old-fashioned, hearty style so many Midwestern families love, with very little hands-on work.
Serve this creamy pork pasta with buttered green beans, roasted carrots, or a crisp salad to balance the richness. Warm dinner rolls or a piece of crusty bread are also wonderful for scooping up the extra sauce, and if you want to make the meal stretch a little further for a hungry table, a side of applesauce fits the sweet-savory comfort food feel nicely.
Slow Cooker 5-Ingredient Amish Sour Cream Pork Pasta
Servings: 6
Ingredients
2 pounds pork loin, cut into 1-inch cubes
1 packet dry onion soup mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1 cup sour cream
12 ounces egg noodles
Directions
1. Place the cubed pork loin in the slow cooker and spread it into an even layer.
2. Sprinkle the dry onion soup mix evenly over the pork, then spoon the cream of mushroom soup on top and dollop the sour cream over everything.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the pork is very tender.
4. About 15 minutes before serving, cook the egg noodles according to the package directions, then drain well.
5. Stir the pork mixture gently, then serve it over the warm egg noodles and spoon plenty of the creamy sauce over each bowl.
Variations & Tips
For picky eaters: If your family prefers very simple flavors, leave the sauce just as it is and serve the noodles, pork, and sauce separately so everyone can build their own bowl. A little extra sour cream stirred in at the end can mellow the onion flavor even more.
Make it heartier: Stir in cooked mushrooms or frozen peas at the end if you'd like to stretch the dish a bit and add some color. Those little additions make it feel more like a full one-bowl supper.
Sauce tip: To help keep the sour cream smooth, avoid cooking on high for too long if your slow cooker runs hot. Give the sauce a gentle stir at the end rather than a vigorous one so the pork stays in nice tender chunks.
Noodle swap: Egg noodles are classic here, but rotini or wide pasta ribbons work well too if that is what you have in the pantry. Just choose a shape that can hold onto the creamy sauce.
Storage: Leftovers keep well in the refrigerator for up to 3 days. I like to store the noodles separately from the pork mixture when possible, because that helps everything reheat without soaking up too much of the sauce.