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Creamy Slow Cooker Noodles

A rich and creamy noodle dish cooked effortlessly in a slow cooker, perfect for busy families.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish, Side
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Lightly grease the inside of a 4- to 6-quart slow cooker.
  2. Pour the chicken broth into the slow cooker and stir in the salt and black pepper.
  3. Add the dry egg noodles, pressing them down gently.
  4. Dot the top with butter pieces.
Cooking
  1. Cover and cook on HIGH for 1 hour.
  2. Stir gently, then continue cooking on HIGH for another 30 to 45 minutes.
  3. Once tender, switch to WARM or LOW.
  4. Add sour cream, folding it into the noodles gently.
  5. Taste and adjust seasoning.
  6. Let it sit on WARM for 5 to 10 minutes before serving.
  7. Serve topped with black pepper and a pat of butter.

Notes

For extra flavor, add sautéed onions or garlic at the start. Mix in cooked chicken or vegetables for added nutrition. Use quality ingredients for the best taste—especially chicken broth and sour cream. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat by adding a splash of chicken broth if needed.