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Alright, I’ll be honest with you.
Some nights I’m all about that “from-scratch, everything roasted, herbs from the garden” energy. But most nights? Most nights I want food that’s warm, filling, and basically makes itself while I try to remember where I left my phone charger. Or sanity.
Enter: Amish Buttered Noodles.
I don’t even remember where I first heard about these—probably some Facebook group full of Midwest aunties sharing casserole tips. But what I do remember is how skeptical I was. Like, three ingredients? No boiling? No cream-of-anything soup? Too easy, right?
But then I made it.
And now it lives rent-free in my brain. And in my slow cooker. Like, weekly.
Why You’ll Probably Start Making This on Repeat Too
It’s not flashy. It’s not trendy. It doesn’t come with a drizzle of sriracha or a side of microgreens. But it gets the job done, and it does it deliciously.
Here’s the deal:
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Only 3 ingredients — and they’re not weird ones.
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Basically no effort. Like, you could make this half-asleep.
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Buttery, cozy flavor that somehow tastes like it came from your grandma’s kitchen.
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Plays nice with anything — veggies, protein, whatever’s in the fridge.
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Kids like it. Adults like it. Your picky cousin who only eats “plain noodles” will inhale it.
It’s the recipe equivalent of sweatpants: low effort, high comfort, and surprisingly flattering.
The Not-So-Fancy Ingredients (and Why They’re Perfect)
You don’t need a shopping list for this. You probably just need to shuffle around your pantry and fridge.
1. Egg Noodles (12 oz)
You want the wide, curly kind—the ones that feel like grandma food. They soak up flavor and go all silky in the slow cooker. And if all you’ve got is some other pasta shape? Go for it. This is a judgment-free noodle zone.
2. Butter (½ cup)
Slice it up so it melts evenly. I usually use unsalted, but if all you have is salted, just maybe don’t drink the broth straight after. Or do. I’m not your doctor.
Fun fact: butter is 100% the reason these noodles taste like they came from a cozy church potluck.
3. Chicken Broth (2 cups)
Boxed is fine. Canned is fine. Homemade is obviously chef’s kiss, but we’re not out here trying to be overachievers on a Tuesday. Just use what you’ve got.
Oh—and if you’re vegetarian? Sub in veggie broth. Still excellent. Still cozy.
How to Make It (Or, How to Trick People Into Thinking You Cooked)
Step 1: Noodles go in dry.
Straight into the slow cooker. Don’t boil them. Don’t rinse them. Don’t second-guess this.
Step 2: Butter goes on top.
Slice it and scatter it across the noodles like you’re casually decorating a buttery treasure map.
Step 3: Pour in the broth.
Nice and slow. No need to stir. Just let it settle. It’ll look weird. That’s okay.
Step 4: Cover and cook on low.
4 to 6 hours, depending on your slow cooker. Mine is a bit of a drama queen, so I usually check around hour 4. The noodles will absorb the broth and go soft and luxurious.
Step 5: Stir gently, then serve.
By now, your kitchen smells like someone who has their life together. Stir it up to coat everything in that buttery broth. Grab a fork. Eat straight from the slow cooker if no one’s watching.
You Can Totally Fancy This Up (But You Don’t Have To)
Sometimes I eat this plain with a spoon and call it dinner. Other times I throw in a few extras to feel like I’m being a responsible adult.
Things that work really well:
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Shredded rotisserie chicken – because protein, and because sometimes that $5 Costco chicken saves lives.
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Sautéed mushrooms – add some garlic while you’re at it. You’re already at the stove.
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Parmesan cheese – trust me, it changes things. Like, in a good way.
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Spinach or peas – if your fridge guilt-trips you with unused produce.
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Fresh herbs – parsley or thyme are nice. Or just shake some dried stuff on top and call it rustic.
This recipe is like sweatpants, remember? You can pair them with a hoodie or a blazer. Still works.
Serving Ideas (If You’re Not Just Standing at the Counter Eating It)
This can be the whole meal if you’re in that kind of mood. But if you wanna build it out:
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With roasted chicken and green beans — hello, family dinner.
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Next to pork chops and apple slices — very fall festival of you.
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Topped with crispy onions and a fried egg — don’t knock it till you try it.
Or honestly, a glass of wine and the couch. That’s a vibe.
Leftovers? You Lucky Duck.
It reheats surprisingly well, but here’s how to keep it from turning into a sad noodle brick:
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Store in a lidded container in the fridge — good for up to 4 days.
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Reheat with a splash of broth or water so it loosens up again.
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Add a pat of butter when warming it up if you’re feeling extra. (I always am.)
Also: cold out of the container with a fork at midnight? Still good. Maybe even better.
Before You Go…
I don’t want to oversell this, but this recipe has honestly saved my dinner more times than I can count. It’s not a flex dish. It’s not meant to impress. It’s just real. And sometimes, real is exactly what we need.
If you make it and love it—even if you totally mess with it—I’d love to hear about it. Leave a comment. Send me a picture. Or just tell me if it made your day a little easier.
And if you’re currently standing in your kitchen, wondering what to feed people who are already asking what’s for dinner, trust me: throw these three things in a slow cooker and walk away.
You got this.
Slow Cooker 3-Ingredient Amish Buttered Noodles
Ingredients
- 12 ounces egg noodles
- 1/2 cup unsalted butter sliced
- 2 cups chicken broth
Instructions
- Place the egg noodles into the slow cooker.
- Add the sliced butter on top of the noodles.
- Pour the chicken broth over the noodles and butter.
- Cover and cook on low for 4-6 hours or until the noodles are tender and have absorbed the broth.
- Stir the noodles to evenly coat them with the melted butter before serving.
Notes
Nutrition