Slow Cooker Amish Buttered Noodles
Slow Cooker Amish Buttered Noodles are a simple, comforting side dish made with tender egg noodles, chicken broth, butter, and seasoned salt. Everything cooks together in the slow cooker for an easy, buttery accompaniment to chicken, pork chops, meatloaf, or sausage.
Ingredients
- 12 ounces dry wide egg noodles
- 4 cups low-sodium chicken broth
- 1/2 cup unsalted butter 1 stick, cut into pieces
- 1 1/2 teaspoons seasoned salt or to taste
Instructions
- Lightly coat the inside of the slow cooker with nonstick spray or rub it with a little butter.
- Pour the dry wide egg noodles into the bottom of the slow cooker and spread them into a fairly even layer.
- Scatter the pieces of unsalted butter over the dry noodles, tucking a few pieces down among the noodles.
- Sprinkle the seasoned salt evenly over the noodles and butter, using a little less if desired.
- Slowly pour in the chicken broth, making sure the noodles are moistened, and gently press them down with a spoon so most are submerged.
- Cover and cook on LOW for 2 to 3 hours, gently stirring from the bottom around the 1 1/2- to 2-hour mark so the noodles cook evenly and absorb the buttery broth.
- When the noodles are tender and most of the broth has become a light, buttery sauce, taste and add more seasoned salt if needed; add 1/4 to 1/2 cup warm chicken broth if the noodles seem too dry.
- Turn the slow cooker to WARM, give the noodles one final gentle stir, and serve straight from the crock.
Notes
Store leftovers in a covered container in the refrigerator for about 3 days. Reheat gently in the microwave or in a covered skillet over low heat with a small splash of chicken broth. Keep the noodles on WARM rather than LOW if holding them for dinner.
Nutrition
Calories: 350kcal
Love this recipe?Fllow us at @TasteofRecipes for more