This slow cooker 4-ingredient Amish sour cream noodle dish is the kind of recipe neighbors pass over the fence and families quietly turn into a weekly ritual. It’s based on simple Midwestern pantry staples and the Amish-style love of uncomplicated, comforting food: thick egg noodles, real butter, tangy sour cream, and a bit of broth to bring it all together.
The result is a silky, ultra-creamy tangle of noodles that practically melts on your tongue, with buttery golden swirls and just enough pepper to keep it from feeling one-note. It’s the sort of recipe you make once on a busy weeknight and then find yourself pulling out the slow cooker for again and again.
Creamy Amish-style sour cream noodles served in a slow cooker
Creamy Amish-style sour cream noodles served in a slow cooker
Serve these creamy sour cream noodles as a main dish with a crisp green salad or steamed broccoli to balance the richness. They also pair beautifully with simple roasted or grilled chicken, pork chops, or a pan of meatloaf for a classic Midwestern-style supper.
A side of buttered peas or green beans and some crusty bread or dinner rolls to swipe through the extra sauce turns this into a complete, cozy meal.
Slow Cooker Amish Sour Cream Noodles
Servings: 6
Ingredients
12 oz wide egg noodles (dried, homestyle or Amish-style if available)
3 cups chicken broth (low-sodium preferred)
2 cups full-fat sour cream
6 tbsp unsalted butter, cut into pieces
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper, plus more for serving
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent the noodles from sticking.
Pour the chicken broth into the slow cooker. Stir in the salt and black pepper so the seasoning is evenly distributed in the liquid.
Dry egg noodles and broth being added to a slow cooker
Dry egg noodles and broth being added to a slow cooker
Add the dry egg noodles to the slow cooker, spreading them out as evenly as possible so they sit in the broth. Press them down gently with a spoon to help submerge them; it’s fine if a few tips poke above the liquid, as they will soften and sink as they cook.
