I recently got my hands on an old recipe from my neighbor, and I can’t believe how quickly it became a staple in my weekly meals. This creamy dish is so rich and smooth that it practically melts in your mouth. It’s become a family favorite, and I can see why—it’s simple, comforting, and delicious!
Why Make This Recipe
This recipe is perfect for busy families or anyone looking for a hearty meal without too much fuss in the kitchen. Prepared in a slow cooker, it requires minimal hands-on time while delivering maximum flavor. You’ll love the creamy texture and the delightful combination of flavors that come together so effortlessly. Plus, it’s a great way to use chicken broth and egg noodles in a new way!
How to Make Creamy Slow Cooker Amish Sour Cream Noodles
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.
- Pour the chicken broth into the slow cooker and stir in the salt and black pepper.
- Add the dry egg noodles, pressing them down gently.
- Dot the top with butter pieces.
- Cover and cook on HIGH for 1 hour. Stir gently, then continue cooking on HIGH for another 30 to 45 minutes.
- Once tender, switch to WARM or LOW.
- Add sour cream, folding it into the noodles gently.
- Taste and adjust seasoning.
- Let it sit on WARM for 5 to 10 minutes before serving.
- Serve topped with black pepper and a pat of butter.
How to Serve Slow Cooker Amish Sour Cream Noodles
Serve it warm as a main dish or as a hearty side. You can garnish with some fresh herbs or extra black pepper to brighten the flavors. This dish goes well with a simple green salad or bread to soak up the rich sauce.
How to Store Slow Cooker Amish Sour Cream Noodles
If you have leftovers, allow the dish to cool before transferring it to an airtight container. It can be stored in the refrigerator for about 3 to 4 days. To reheat, simply microwave or warm on the stove, adding a splash of chicken broth if needed to loosen it up.
Tips to Make Slow Cooker Amish Sour Cream Noodles
- For extra flavor, you can add in sautéed onions or garlic at the start.
- Feel free to mix in some cooked chicken or vegetables for added nutrition.
- Use quality ingredients for the best taste—especially the chicken broth and sour cream.
Variation
If you want to switch things up, try using different types of noodles like spiral pasta or shells. You can also experiment with different types of cream, like cream cheese for a thicker consistency.
FAQs
1. Can I use whole grain or gluten-free noodles?
Yes, you can substitute with whole grain or gluten-free options. Just keep an eye on the cooking time, as they might vary.
2. Can I make this dish ahead of time?
Absolutely! You can prepare everything the night before and store it in the refrigerator. In the morning, just put it in the slow cooker and set the timer.
3. Can I freeze this dish?
While it can be frozen, the texture may change slightly after thawing. If you do freeze it, make sure it is completely cooled before placing it in a freezer-safe container.
Creamy Slow Cooker Noodles
Ingredients
Method
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Pour the chicken broth into the slow cooker and stir in the salt and black pepper.
- Add the dry egg noodles, pressing them down gently.
- Dot the top with butter pieces.
- Cover and cook on HIGH for 1 hour.
- Stir gently, then continue cooking on HIGH for another 30 to 45 minutes.
- Once tender, switch to WARM or LOW.
- Add sour cream, folding it into the noodles gently.
- Taste and adjust seasoning.
- Let it sit on WARM for 5 to 10 minutes before serving.
- Serve topped with black pepper and a pat of butter.
