My neighbor shared this old recipe and now my family requests it weekly. So creamy it practically melts on your tongue.
This Slow Cooker Amish Sour Cream Noodles recipe is a simple, comforting meal where the noodles cook right in a seasoned broth. As they soften, they absorb the liquid and release starch, creating a naturally creamy, slightly thick sauce. Stirring in sour cream at the end adds a smooth, rich texture with a gentle 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: Set Up the Base
Lightly grease a 4–6 quart slow cooker. Add the chicken broth along with the salt and pepper, stirring to combine.
Tip: Seasoning the broth first ensures even flavor throughout the dish.
Step 2: Add Noodles and Butter
Place the dry egg noodles into the slow cooker, pressing them down so they are mostly submerged. Scatter the butter pieces over the top.
Tip: Keeping noodles covered in liquid helps them cook evenly and stay tender.
Step 3: Cook the Noodles
Cover and cook on HIGH for 1 hour. Stir gently, then continue cooking for another 30–45 minutes on HIGH.
Visual cue: Noodles should be soft and most of the liquid absorbed into a lightly thickened sauce.
Step 4: Add the Sour Cream
Switch the slow cooker to WARM and stir in the sour cream until smooth and fully incorporated.
Tip: Adding it at the end prevents curdling and keeps the sauce creamy.
Step 5: Let It Sit
Allow the noodles to rest for 5–10 minutes with the lid slightly open before serving, helping the sauce thicken and cling better to the noodles.
