Pour store-bought beef broth and these 5 ingredients over egg noodles into a slow cooker for a cozy dinner you’ll want again and again
Wrap yourself in pure comfort with this Slow Cooker Amish-Style Beef and Noodles. Perfect for busy days when you want a rich, stick-to-your-ribs meal waiting for you at home, this recipe delivers maximum flavor with minimal effort. By cooking the egg noodles directly in the slow cooker with savory beef broth, cream of mushroom soup, and a packet of onion soup mix, the pasta absorbs every drop of savory goodness while releasing its starches to create an ultra-rich, velvety gravy. Combined with tender shredded beef and a touch of sour cream for tang, it’s a warm, rustic dish that tastes like it simmered on a farmhouse stove all day long.
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Slow Cooker Amish-Style Beef and Noodles
Ingredients:
| Ingredient | Quantity |
| Wide egg noodles, uncooked | 12 oz |
| Store-bought beef broth (low-sodium preferred) | 3 cups |
| Cooked beef roast or stew meat, shredded or cubed | 1 lb |
| Cream of mushroom soup | 1 (10.5 oz) can |
| Onion soup mix | 1 (1 oz) packet |
| Sour cream | 1/2 cup |
| Black pepper | 1/2 tsp |
Step-By-Step Directions:
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Prep the Slow Cooker: Lightly grease the inside of a 5/6-quart slow cooker with nonstick cooking spray to prevent sticking.
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Layer Noodles and Beef: Spread the uncooked egg noodles evenly over the bottom of the slow cooker. Scatter the cooked, shredded or cubed beef evenly over the dry noodles.
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Whisk the Sauce Base: In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of the beef broth until mostly smooth and free of major clumps.
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Assemble: Pour the whisked soup mixture evenly over the beef and noodles in the slow cooker.
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Add Remaining Broth: Slowly pour the remaining 2 cups of beef broth over everything, ensuring you cover as many of the noodles as possible. Gently press down on the mixture with the back of a spoon so the noodles are mostly submerged in the liquid.
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Slow Cook: Cover and cook on LOW for 3/4 hours, or until the noodles are tender and most of the liquid has absorbed into a creamy, thick sauce. Avoid lifting the lid during the first 2 hours so the heat stays trapped and the noodles cook evenly.
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Stir and Rest: Once the noodles are tender, give everything a gentle stir from bottom to top to combine the beef, noodles, and sauce. Taste and adjust with a pinch of salt or extra black pepper if desired. Let the mixture sit in the warm slow cooker, covered, for 5/10 minutes to thicken slightly before serving hot in bowls.
