slow cooker 3-ingredient Amish butter noodles

Slow Cooker 3-Ingredient Amish Butter Noodles

Ingredients

Optional: Black pepper or fresh parsley for serving.

Place the egg noodles directly into the slow cooker.

Pour the chicken broth over the noodles and place the pieces of butter evenly over the top.

Cover and cook on LOW for about 2–3 hours, stirring once or twice during cooking.

Check the noodles toward the end because slow cookers vary in temperature. You want the noodles tender but not mushy.

Once the noodles are cooked, gently stir everything together so the melted butter and broth coat the noodles evenly.

If there is excess liquid, leave the lid off for a few minutes while stirring occasionally until the desired consistency is reached.

Taste before adding salt because chicken broth can already contain quite a bit of salt.

Add black pepper or fresh parsley if desired.

Serve warm as a simple side dish with chicken, beef, pork, or roasted vegetables.

Don’t overcook the noodles. Check them early because egg noodles can become soft quickly.
Use low-sodium chicken broth if you want more control over the salt.
For extra flavor, add a little garlic powder, onion powder, or Parmesan cheese.
For a richer dish, replace part of the chicken broth with milk or cream, but add it toward the end to avoid curdling.
Stir gently so the noodles don’t break apart.

Refrigerate leftovers in an airtight container for up to 3–4 days.

When reheating, add a splash of broth or water and warm gently until the noodles are creamy and hot.