Slow cooker buttered egg noodles make a simple, comforting side with just three main ingredients. Wide egg noodles cook in chicken broth, then mingle with melted butter to form a light coating. There is no separate pot of boiling water to drain, and the mild flavor works alongside chicken, roast beef, or a helping of mushroom gravy.
This is a short slow-cooker recipe rather than an all-day one. Pasta can soften quickly near the end, so plan to check it before dinner instead of leaving it unattended for several extra hours. Serve as soon as the noodles reach the texture you like.
Recipe details
- Yield: about 6 side servings
- Preparation: 5 minutes
- Cooking: approximately 1½–2½ hours on LOW
- Rest: 5–10 minutes before serving
Ingredients
- 12 ounces uncooked wide egg noodles
- ½ cup unsalted butter, melted
- 4 cups low-sodium chicken broth
- Butter or nonstick cooking spray, for greasing the insert
A few ingredient notes
Use dried wide egg noodles for this version. Fresh pasta and frozen noodles absorb liquid differently and need different cooking times. Even among dried noodles, thickness and brand can affect the result. Keep a little extra broth available in case the noodles need more moisture before they finish.
Unsalted butter and low-sodium broth leave room to season at the table. If you use salted butter or regular broth, taste before adding any salt. Vegetable broth is an easy substitution for a meat-free side, although the noodles themselves generally contain eggs. A gluten-free pasta would require its own timing and liquid adjustments.
How to make buttered egg noodles in the slow cooker
- Prepare the insert. Lightly grease a 4- to 6-quart slow cooker with butter or nonstick spray. This helps keep the noodles from catching around the edges.
- Coat the noodles. Add the dry noodles and pour over the melted butter. Toss gently so the butter reaches as much of the pasta as possible.
- Add the broth. Pour in all 4 cups of chicken broth. Press the noodles down gently so most are in contact with the liquid, without crushing them.
- Cook on LOW. Cover and cook for approximately 1½–2½ hours. Begin checking around the early end of the range, since slow cookers and noodle brands vary. Gently turn the noodles when checking so the outer and center portions cook evenly.
- Check the texture. Taste a noodle. It should be tender without falling apart. If it is firm and the insert looks dry, add a small splash of hot broth and continue briefly, checking again. Stop cooking once the pasta is ready.
- Let the sauce settle. Stir gently, turn off the cooker, and leave the lid off for 5–10 minutes. The remaining liquid will thicken slightly as the noodles stand. Serve promptly.
How to avoid soft or dry noodles
The most useful guide is the noodle itself. A timer gives you a starting point, but it cannot account for every appliance. Check sooner with thin noodles or a cooker that runs hot. Once the pasta is tender, continuing to cook it can make the edges break down.
A little liquid at the bottom is normal before the resting step. Stir it through the pasta and give it a few minutes to settle. Avoid cooking already-tender noodles much longer simply to evaporate broth. If there is more liquid than you want, spoon off a little instead. Conversely, add broth in small amounts if the noodles need moisture, since a large addition can make the side soupy.
Easy ways to change the flavor
The basic version is intentionally mild. For a little freshness, fold in chopped parsley or chives just before serving. A few grinds of black pepper or a modest sprinkle of grated Parmesan also work well. Add cheese after cooking so it melts into the warm noodles rather than sticking to the insert.
If you enjoy garlic, a small amount of garlic powder can go into the broth. Keep additions modest until you taste the finished dish, particularly if the main course already comes with a seasoned sauce. These extras are optional and are separate from the three main ingredients.
What to serve alongside
Serve these noodles with baked chicken, turkey, meatballs, or slow cooker mushroom beef tips. Their broad shape catches gravy well. For a lighter plate, pair them with steamed broccoli, green beans, or a crisp salad. Keep rich sauces separate until serving so everyone can choose how much to add.
Leftovers and reheating
These noodles have their best texture freshly cooked. Refrigerate leftovers in a shallow covered container within two hours and use within 3–4 days. The pasta will absorb more liquid as it sits, so a drier appearance the next day is normal.
Reheat a portion in the microwave or a small saucepan with a splash of broth or water, stirring gently until it reaches 165°F throughout. Add a little butter if desired after heating. Freezing is possible, but the noodles can become softer when thawed; for the best texture, make only what you expect to use soon. Avoid a long stay on WARM, which continues to soften the pasta.
