Servings: 6
If you are looking for a side dish that is incredibly easy, deeply comforting, and packed with simple, savory flavor, these Slow Cooker 3-Ingredient Amish Butter Noodles are exactly what you need. With just wide egg noodles, butter, and chicken broth, the slow cooker transforms humble ingredients into a rich, glossy, and irresistible dish that tastes like it simmered on the stove for hours.
The magic of this recipe lies in the slow cooking process. The egg noodles gently absorb the buttery chicken broth, becoming incredibly tender and flavorful. The butter melts into the broth, creating a velvety sauce that clings to every noodle. It is the perfect accompaniment to roasted chicken, meatloaf, or a holiday ham.
Why This Recipe Works
This recipe relies on the magic of slow cooking. Heating the broth first ensures that the noodles start cooking immediately when added, resulting in a more even texture. The butter melts into the broth, creating a rich, golden liquid that the noodles soak up as they cook. Stirring gently every few minutes prevents the noodles from sticking together without breaking them apart.
Ingredients
- 12 oz wide egg noodles (dry)
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 4 cups low-sodium chicken broth
- Freshly ground black pepper, to taste (optional, for serving)
Directions
- Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray or rub with a bit of butter to help prevent sticking.
- Pour the chicken broth into the slow cooker. Cover and turn to HIGH. Let the broth heat for about 30–45 minutes, until it is very hot and steaming.
- Once the broth is hot, stir in the chunks of butter until they are mostly melted and the liquid looks glossy and golden.
- Add the dry wide egg noodles to the slow cooker, gently pressing them down into the buttery broth so they are as submerged as possible. It’s okay if a few stick up at first; they will soften as they cook.
- Cover and cook on HIGH for 20–30 minutes, stirring gently every 8–10 minutes to help the noodles cook evenly and soak up the buttery broth. Be careful not to over-stir so the noodles don’t break apart.
- When the noodles are tender but not mushy and most of the liquid has been absorbed into a rich, buttery sauce, turn the slow cooker to WARM. If the noodles look a little too brothy, leave the lid off for 5–10 minutes and stir once or twice; they will continue to thicken as they sit.
- Taste and adjust the seasoning if needed. Because the broth may already have salt, you might not need to add any. Spoon the noodles into bowls straight from the slow cooker, and finish with plenty of freshly ground black pepper on top for that classic Amish-style look and flavor.
- Serve hot, using a wooden spoon to scoop and twirl big glossy bites of noodles. Keep the slow cooker on WARM during a potluck or family dinner so everyone can come back for seconds.
Tips for the Best Results
Heat the broth first. Letting the broth heat up before adding the noodles ensures they cook evenly and absorb the buttery flavor from the start.
Stir gently. Egg noodles are delicate and can break apart if stirred too vigorously. Use a gentle hand and stir every 8 to 10 minutes.
Don’t overcook. Start checking the noodles at the 20-minute mark. They should be tender but not mushy.
Use low-sodium broth. Using low-sodium chicken broth allows you to control the salt level of the dish. You can always add more salt at the end if needed.
Finish with black pepper. A generous grind of fresh black pepper on top is the classic finishing touch for Amish-style butter noodles.
Storage and Serving
Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or water to loosen them up. Serve them as a side dish with roasted chicken, meatloaf, or a holiday ham.
Simple, creamy, and completely hands-off, these Slow Cooker Amish Butter Noodles are a fantastic recipe to keep in your rotation for easy, comforting meals.