This slow cooker version of Amish creamed peas and noodles delivers the kind of soft, comforting side dish that shows up at potlucks, church suppers, and summer reunions across the Midwest. The combination is simple but satisfying: tender egg noodles, sweet peas, butter, and a creamy sauce that comes together with very little effort, making it especially useful when you need a crowd-friendly dish that can stay warm for serving.
Serve these creamy noodles alongside fried chicken, baked ham, meatloaf, roast turkey, or grilled pork chops. They also fit right in with reunion-style spreads that include sliced tomatoes, cucumber salad, deviled eggs, coleslaw, and fruit desserts, since the mild, buttery flavor pairs well with both hearty mains and bright summer sides.
Slow Cooker 5-Ingredient Amish Creamed Peas Noodles
Servings: 8
Ingredients
12 ounces wide egg noodles
4 tablespoons unsalted butter
2 cups frozen peas
1 can (10 1/2 ounces) condensed cream of mushroom soup
2 cups whole milk
Directions
1. Lightly grease the slow cooker insert if desired for easier cleanup. Add the condensed cream of mushroom soup, whole milk, and butter, then stir until the soup loosens into the milk.
2. Stir in the frozen peas and dry egg noodles, pressing the noodles down so they are mostly covered by the liquid. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice during cooking, until the noodles are tender.
3. Check the mixture after about 90 minutes. If it looks too thick before the noodles are fully tender, add a small splash of milk, stir gently, and continue cooking.
4. Once the noodles are soft and the peas are tender, stir well so the butter and sauce coat everything evenly. Let the dish rest uncovered for 5 to 10 minutes to thicken slightly before serving.
Variations & Tips
Add black pepper: If you do not need to keep it strictly at five ingredients, a generous shake of black pepper adds a little contrast to the rich sauce and keeps the dish from tasting flat.
Use cream of chicken soup: Cream of chicken works well if that is what you have on hand. The flavor will be slightly more savory but still very much in the spirit of this style of casserole-like noodle dish.
Watch the noodles closely: Slow cookers vary quite a bit, and egg noodles can go from tender to overly soft faster than you might expect. Start checking early, especially if your slow cooker runs hot.
Hold for serving: If you are taking this to a gathering, switch the slow cooker to warm once the noodles are done. Stir in a splash of milk just before serving if the sauce has tightened up during holding.
Make it more old-fashioned: For a more homemade texture, you can use frozen homestyle egg noodles instead of dry wide noodles, though the cooking time may need adjustment and you may need a bit more milk.