Slow Cooker Amish Sour Cream Noodles

This Slow Cooker Amish Sour Cream Noodles recipe is an easy, comforting dish where the noodles cook directly in a flavorful broth. As they soften, they absorb the liquid and release starch, naturally creating a rich, slightly thick sauce. Finishing with sour cream at the end gives the dish a smooth, creamy texture with a light tang that coats every bite.

Slow Cooker Amish Sour Cream Noodles

Ingredients:

• 12 oz wide egg noodles (dried)
• 3 cups chicken broth
• 2 cups sour cream (full-fat)
• 6 tbsp unsalted butter (cut into pieces)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions:

Step 1: Prepare the Base
Lightly grease a 4–6 quart slow cooker. Pour in the chicken broth and stir in the salt and pepper.

Tip: Mixing the seasoning into the broth first helps distribute flavor evenly as the noodles cook.

Step 2: Add Noodles and Butter
Add the dry egg noodles, pressing them gently into the broth so they are mostly covered. Scatter the butter pieces on top.

Tip: Keeping the noodles submerged helps them cook evenly and prevents them from becoming tough.

Step 3: Cook Until Tender
Cover and cook on HIGH for 1 hour. Stir gently, then continue cooking on HIGH for another 30–45 minutes.

Visual cue: The noodles should be tender and most of the liquid absorbed, leaving a slightly thick sauce.

Step 4: Stir in Sour Cream
Turn the slow cooker to WARM. Gently fold in the sour cream until fully combined and smooth.

Tip: Adding the sour cream at the end keeps the sauce creamy and prevents it from separating.

Step 5: Let It Rest
Allow the noodles to sit for 5–10 minutes with the lid slightly open before serving. This helps the sauce thicken and cling to the noodles.