There are some dishes that belong to Sunday as surely as church bells and clean aprons, and Amish-style buttermilk noodles are one of them. This old-fashioned Midwestern comfort food turns just a handful of pantry staples into something tender, creamy, and deeply satisfying, with that gentle tang from buttermilk that sets it apart from ordinary buttered noodles. Making it in the slow cooker gives the noodles time to soak up all that richness while keeping the work simple, which is just the sort of practical kitchen wisdom passed down through generations.
Serve these creamy noodles alongside roast chicken, ham, pork chops, or a pot of green beans cooked low and slow with onion. They also make a fine supper on their own with a spoonful of cottage cheese, sliced tomatoes in summer, or a crisp cucumber salad to balance the richness. A little extra black pepper over the top and some warm bread on the side never hurt a thing either.
Slow Cooker 4-Ingredient Amish Buttermilk Noodles
Servings: 6
Ingredients
12 ounces thick egg noodles
4 cups chicken broth
2 cups buttermilk
6 tablespoons butter, cut into pieces
Salt and black pepper to taste
Directions
1. Lightly butter the inside of a 4- to 6-quart slow cooker if you like easier cleanup, then add the chicken broth, buttermilk, butter pieces, and a pinch of black pepper.
2. Stir in the egg noodles, making sure they are mostly submerged in the liquid.
3. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring once or twice if your slow cooker runs hot, until the noodles are tender and the sauce has thickened to a creamy consistency.
4. Taste and season with salt and more black pepper as needed, then give the noodles a gentle stir and let them sit uncovered for 5 to 10 minutes before serving so the sauce can settle and cling to the noodles.
Variations & Tips
Extra Rich Version: For a fuller, silkier finish, stir in an extra tablespoon or two of butter right before serving. That little bit melts into the sauce and gives the noodles the sort of Sunday-dinner richness folks remember.
Broth Matters: If your broth is very salty, wait until the end before adding any salt of your own. The noodles soak up plenty of flavor as they cook, and it is easier to add seasoning than to fix an overly salty pot.
Keep the Buttermilk Gentle: Slow cookers can vary, so if yours runs especially hot, stir once or twice during cooking and keep the setting on low. Gentle heat helps the buttermilk stay smooth and keeps the sauce from looking grainy.
Make It a Meal: A handful of chopped cooked chicken or bits of ham can be stirred in near the end if you want to turn this side dish into a simple main course. That is a good way to use up leftovers from the icebox without changing the spirit of the dish.
Noodle Texture Tip: Thick egg noodles work best here because they hold their shape and give the dish that hearty old-fashioned character. If using a thinner noodle, start checking early so they do not overcook.