Slow cooker 5-ingredient Amish sweet pepper noodles are the kind of simple comfort food that makes a busy day feel easier. Sweet bell peppers soften down into a buttery, creamy sauce that clings to tender egg noodles, and the whole dish has that homespun, potluck-style charm that makes it perfect for family dinners, church suppers, or easy summer meals when peppers are plentiful.
This dish is lovely served alongside roast chicken, grilled sausage, meatloaf, or a simple skillet of pork chops. If you want to keep the meal extra cozy, add sliced tomatoes, buttered green beans, or a crisp cucumber salad to balance the richness of the noodles and peppers.
Slow Cooker 5-Ingredient Amish Sweet Pepper Noodles
Servings: 6
Ingredients
12 ounces wide egg noodles
3 sweet bell peppers, thinly sliced (mix of red and green)
8 tablespoons butter
1 can (10 1/2 ounces) condensed cream of chicken soup
2 cups chicken broth
Directions
1. Add the sliced sweet peppers to the slow cooker. Dot the butter over the top, then pour in the condensed cream of chicken soup and chicken broth. Stir gently to combine.
2. Cover and cook on low for 3 to 4 hours, until the peppers are very tender and the butter has melted into the broth to make a rich sauce.
3. Stir in the egg noodles, making sure they are mostly covered by the hot liquid. Cover again and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender and have soaked up some of the sauce.
4. Stir well before serving so the noodles are evenly coated in the creamy butter sauce. Serve hot straight from the slow cooker, or spoon onto plates with an extra grind of black pepper if you like.
Variations & Tips
Make it heartier: Stir in shredded cooked chicken or slices of browned smoked sausage at the end for a more filling supper that still keeps the sweet pepper flavor front and center.
For picky eaters: Use only red or orange bell peppers for a sweeter taste and softer color contrast. You can also slice the peppers very thin so they melt more into the noodles.
Swap the soup: Cream of mushroom or cream of celery soup both work nicely here if that is what you have in the pantry. Each one gives the sauce a slightly different old-fashioned flavor.
Watch the noodles: Since slow cookers can run a little differently, start checking the noodles early during the final cook time. If the mixture looks too thick, add a splash of extra broth; if it looks too loose, let it sit uncovered for a few minutes before serving.
Make it extra buttery: For a richer finish, stir in 1 extra tablespoon of butter right before serving. It gives the noodles a glossy, comforting finish that makes the whole dish feel a little special.