Slow Cooker Amish 3-Ingredient Buttery Noodle Bake

Servings: 6
Prep Time: 5 minutes
Cook Time: 2–3 hours
Total Time: ~3 hours

This Slow Cooker Amish 3-Ingredient Buttery Noodle Bake is the definition of comfort food. Made with just egg noodles, butter, and broth, this simple Amish-style recipe creates tender noodles coated in a rich, glossy, buttery sauce. It’s an easy slow cooker side dish—or a cozy meatless main—that requires almost no prep and delivers big flavor with minimal ingredients.

Ingredients

12 oz (about 6 cups) wide egg noodles, uncooked

1 cup (2 sticks / 226 g) unsalted butter, melted

4 cups low-sodium chicken broth
(Use vegetable broth for a meatless version)

Directions

Prepare the slow cooker: Lightly grease a 4–6 quart slow cooker with butter or nonstick spray to prevent sticking.

Add noodles: Spread the uncooked egg noodles evenly in the slow cooker.

Add liquids: In a bowl or large measuring cup, whisk together the melted butter and chicken broth. Pour evenly over the noodles, gently pressing them down so they’re mostly submerged.

Cook: Cover and cook on LOW for 2–3 hours, stirring once halfway through if possible. The noodles are done when tender and most of the liquid has absorbed into a silky, buttery sauce.

Rest and adjust: Turn off the slow cooker and let the noodles rest for 5–10 minutes to thicken.

Too loose? Leave the lid off for a few minutes.

Too dry? Stir in a splash of hot broth or water.

Serve: Fluff gently with a fork. Season with salt and pepper to taste (optional). Serve warm as a side dish or simple main.

Variations & Tips

Extra creamy: Replace 1–1½ cups of broth with half-and-half or evaporated milk. Add during the last 30–45 minutes to prevent curdling.

Vegetarian-friendly: Use vegetable broth and finish with a sprinkle of grated hard cheese if desired.

Add protein: Stir in 1–2 cups shredded cooked chicken, ham, or leftover roast during the last 30 minutes—just long enough to heat through.

Fresh herbs: Fold in parsley, chives, or dill just before serving for brightness.

Casserole-style finish: Transfer cooked noodles to a buttered baking dish, top with buttered breadcrumbs or crushed crackers, and bake at 375°F (190°C) for 10–15 minutes until lightly crisp.

Slow cooker tip: If noodles cook too fast or stick at the edges, stir and switch to WARM once just tender to avoid overcooking.