There are noodle dishes that are good. And then there are noodle dishes that are unforgettable. These Slow Cooker Amish Sour Cream Noodles fall into the second category. Wide egg noodles. Chicken broth. Sour cream. Butter. Salt and pepper. That is it. The slow cooker transforms these simple ingredients into something extraordinary. The noodles cook directly in the broth, absorbing all that savory flavor. The butter melts into golden swirls. The sour cream adds tangy creaminess. The result is a silky, rich, deeply comforting side dish that pairs with almost anything.
This is the kind of recipe that comes from Amish country, where cooking is about feeding a family well with simple, honest ingredients. No cream of anything soup. No processed cheese. Just real food that tastes like home.
Let me show you how to make them.
Why This Recipe Is a Keeper
Before we dive into the method, here is why these sour cream noodles will become a family favorite.
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Only 6 ingredients. Noodles, broth, sour cream, butter, salt, pepper.
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No boiling water. The noodles cook right in the slow cooker.
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No draining. The broth becomes the sauce.
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Hands-off cooking. The slow cooker does the work.
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Rich and creamy. Full-fat sour cream and butter create luxury.
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Versatile. Pairs with chicken, beef, pork, or vegetables.
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Crowd-pleasing. Everyone loves creamy, buttery noodles.
Ingredients
Servings: 6
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12 oz wide egg noodles (dried, homestyle or Amish-style if available)
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3 cups chicken broth (low-sodium preferred)
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2 cups full-fat sour cream
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6 tablespoons unsalted butter, cut into pieces
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1 teaspoon kosher salt, or to taste
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1/2 teaspoon freshly ground black pepper, plus more for serving
Ingredient Notes
Wide egg noodles: Use wide, ribbon-style egg noodles. They hold their shape during cooking and have enough surface area to catch the creamy sauce. Look for homestyle or Amish-style noodles if available. Do not use thin egg noodles, which will become mushy. Do not use pasta other than egg noodles.
Chicken broth: Low-sodium broth is preferred so you can control the salt level. The butter and sour cream will add richness, but the broth provides the savory base. Vegetable broth can be substituted for a vegetarian version.
Full-fat sour cream: Full-fat sour cream is essential for the richest, creamiest sauce. Reduced-fat sour cream will work but the sauce will be thinner and less luxurious. Do not use fat-free sour cream, which can become watery.
Unsalted butter: Unsalted butter allows you to control the salt level. Cut the butter into small pieces so it melts evenly. Do not substitute margarine.
Kosher salt: Kosher salt has larger crystals than table salt. If using table salt, reduce to 3/4 teaspoon.
Freshly ground black pepper: Freshly ground pepper has more flavor than pre-ground. The pepper adds warmth and a little kick.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray. This helps prevent the noodles from sticking.
Step 2: Add the Broth and Seasoning
Pour the chicken broth into the slow cooker. Stir in the salt and black pepper so the seasoning is evenly distributed in the liquid.
Step 3: Add the Noodles
Add the dry egg noodles to the slow cooker. Spread them out as evenly as possible so they sit in the broth. Press them down gently with a spoon to help submerge them. It is fine if a few tips poke above the liquid. They will soften and sink as they cook.
Step 4: Add the Butter
Dot the top of the noodles with the pieces of butter. Space them around so they can melt and swirl through the broth as the mixture heats.
Step 5: Cook
Cover the slow cooker and cook on HIGH for 1 hour. Then gently open the lid and give the noodles a soft stir, lifting from the bottom to loosen any that may be sticking. Replace the lid and continue cooking on HIGH for another 30 to 45 minutes. The noodles are ready when they are tender but not mushy and most of the liquid has been absorbed into a glossy, starchy coating.
Step 6: Add the Sour Cream
Once the noodles are tender and there is just a bit of saucy liquid left in the bottom, turn the slow cooker to WARM or LOW. Add the sour cream directly to the hot noodles.
Step 7: Fold Gently
Gently fold the sour cream into the noodles until every strand is coated in a silky, creamy sauce. Avoid aggressive stirring, which can break the noodles. Slow, sweeping motions work best. The residual heat will warm the sour cream without causing it to curdle.
Step 8: Adjust Seasoning
Taste and adjust the seasoning with additional salt and black pepper if needed. The sauce should be well seasoned to balance the richness of the butter and sour cream.
Step 9: Rest and Serve
Let the noodles sit on WARM for 5 to 10 minutes with the lid slightly ajar. This brief rest allows the sauce to thicken and cling to each noodle, creating that melt-on-your-tongue texture. Serve the noodles straight from the slow cooker, topped with an extra grind of black pepper and, if you like, a small pat of butter on top for added gloss and richness.
How to Serve Sour Cream Noodles
These creamy, buttery noodles are incredibly versatile. Here are five excellent ways to serve them.
As a Side Dish: Serve alongside roasted chicken, pork chops, meatloaf, or steak.
With Roasted Vegetables: Top with roasted mushrooms, asparagus, or peas.
With Fresh Herbs: Sprinkle with fresh parsley, chives, or dill before serving.
With Grated Parmesan: A sprinkle of Parmesan adds salty, nutty flavor.
As a Main Dish: Add cooked chicken, ham, or sautéed mushrooms to make it a complete meal.
With Caramelized Onions: Sweet, jammy onions are a perfect pairing.
Variations & Tips
Make It With Thyme: Add 1 teaspoon of dried thyme or 1 tablespoon of fresh thyme to the broth.
Make It With Garlic: Add 1 teaspoon of garlic powder or 3 to 4 cloves of minced garlic to the broth.
Make It With Mushrooms: Add 1 cup of sliced sautéed mushrooms when you add the sour cream.
Make It With Peas: Add 1 cup of frozen peas during the last 10 minutes of cooking.
Make It With Ham: Add 1 cup of diced cooked ham when you add the sour cream.
Make It With Bacon: Sprinkle crumbled cooked bacon over the top before serving.
Make It With Chives: Fold in 1/4 cup of fresh chopped chives along with the sour cream.
Make It With Parmesan: Stir in 1/2 cup of grated Parmesan cheese along with the sour cream.
Make It Vegetarian: Use vegetable broth instead of chicken broth.
Pro Tips for Absolute Success
Do not cook the noodles before adding them. The noodles cook directly in the broth. Pre-cooked noodles would become mushy.
Use full-fat sour cream. Lower-fat sour creams contain more water and can make the sauce thin or watery.
Do not add the sour cream too early. Adding sour cream at the beginning can cause it to curdle. Add it at the end, off direct heat.
Fold gently. Aggressive stirring will break the noodles. Use slow, gentle motions.
Let the noodles rest before serving. The 5 to 10 minute rest allows the sauce to thicken and cling to the noodles.
Use a 4- to 6-quart slow cooker. A larger slow cooker may cause the liquid to evaporate too quickly. A smaller slow cooker may not hold all the ingredients.
Frequently Asked Questions
Can I use a different noodle?
Wide egg noodles are strongly recommended. Their shape and texture are ideal for this dish. Pappardelle or fettuccine can be substituted but will change the texture.
Can I use homemade broth?
Yes. Homemade chicken broth will make the dish even more flavorful. Use 3 cups.
Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt is thicker and tangier. It works well. Use full-fat Greek yogurt for the best texture.
Can I make this dairy-free?
Use dairy-free sour cream and dairy-free butter. The texture and flavor will be different. This is not recommended.
Can I freeze the leftovers?
Freezing is not recommended. The texture of the sour cream and noodles will degrade upon thawing. The sauce may separate. This dish is best fresh.
How long do leftovers last in the refrigerator?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk. The microwave may cause the sauce to separate.
Why are my noodles mushy?
You overcooked them. Check the noodles at 1 hour 30 minutes total cook time. They should be tender but still have a slight bite.
Why is my sauce thin?
You used reduced-fat sour cream, or you did not let the noodles rest before serving. Use full-fat sour cream. Let the dish rest for a full 10 minutes.
Can I add cheese to this dish?
Yes. Stir in 1/2 cup of grated Parmesan, cheddar, or Gruyère along with the sour cream.
Can I cook this on low instead of high?
This recipe is designed for HIGH heat. The noodles need the higher temperature to cook properly. LOW heat may result in undercooked, crunchy noodles.
The Amish Kitchen Wisdom
Amish cooking is not about trends. It is not about fancy ingredients or complicated techniques. It is about feeding a family well with what is available. It is about dishes that are simple, honest, and deeply satisfying.
These sour cream noodles embody that wisdom. Egg noodles are a pantry staple. Chicken broth is always on hand. Sour cream and butter are basic dairy ingredients. Salt and pepper are the most fundamental seasonings.
Yet when you combine them in a slow cooker, they become something special. The noodles absorb the savory broth. The butter adds richness. The sour cream creates a tangy, silky sauce. The slow cooker does the work, transforming humble ingredients into a dish that tastes like you fussed.
This is the kind of recipe that shows up at potlucks and church suppers. The kind that people ask for the recipe. The kind that disappears before the main course.
Make these noodles for your next family dinner. Serve them alongside roasted chicken or pork chops. Watch everyone go back for seconds. That is Amish cooking at its finest.
Recipe Card
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes to 1 hour 45 minutes on HIGH
Rest Time: 5–10 minutes
Total Time: Approximately 1 hour 45 minutes
Yield: 6 servings