There is something mighty comforting about a supper that asks so little of you and still comes out tasting like you fussed all afternoon. This slow cooker Amish-style paprika pork pasta leans on pantry staples and a good pork loin to make a rich, homey meal with tender meat and a savory sauce that settles right into the noodles. Smoked paprika brings a gentle depth that feels just right for a country table, and it is the kind of simple, practical cooking that has long made sense in Midwestern kitchens.
Serve this hearty pasta with buttered green beans, sweet corn, or a simple cucumber salad if you want a cool crisp bite alongside it. A piece of warm bread or a fluffy dinner roll is always welcome for swiping up the extra sauce, and if you are feeding a hungry crowd, a dish of applesauce on the side gives the meal a nice old-fashioned balance.
Slow Cooker 6-Ingredient Amish Paprika Pork Pasta
Servings: 6
Ingredients
2 to 2 1/2 pounds pork loin
2 tablespoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
8 ounces egg noodles
Directions
1. Place the pork loin in the slow cooker. Dust the smoked paprika all over the top, then season with the salt and black pepper.
2. Pour the chicken broth around the pork, cover, and cook on low for 6 to 7 hours or until the pork is very tender.
3. Transfer the pork to a plate and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the cooking juices.
4. Meanwhile, cook the egg noodles in salted boiling water according to the package directions. Drain well.
5. Add the cooked noodles to the slow cooker and toss gently with the shredded pork and sauce until everything is evenly coated. Serve hot.
Variations & Tips
Add onion: If you do not mind stretching past six ingredients, a sliced onion tucked under the pork at the beginning adds sweetness and a little extra body to the sauce.
Make it creamier: Stir in a spoonful or two of sour cream at the very end for a softer, richer finish. Do this off the heat so it stays smooth.
Use the right cut: Pork loin works nicely here because it slices and shreds neatly, but be careful not to cook it too long past tender or it can dry out. Check it at the 6-hour mark if your slow cooker runs hot.
Save a little broth: If the mixture looks too loose after adding the noodles, let it sit uncovered for a few minutes before serving. If it looks too dry, stir in a splash of warm broth to loosen it right back up.