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 an easy, comforting dish where the noodles cook directly in a flavorful broth. As they soften, they absorb the liquid and release starch, naturally creating a rich, slightly thick sauce. Finishing with sour cream at the end gives the dish a smooth, creamy texture with a light tang that coats every bite.Dairy & Eggs

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: Prepare the Base
Lightly grease a 4–6 quart slow cooker. Pour in the chicken broth and stir in the salt and pepper.

Tip: Mixing the seasoning into the broth first helps distribute flavor evenly as the noodles cook.Cookware & Diningware

Step 2: Add Noodles and Butter
Add the dry egg noodles, pressing them gently into the broth so they are mostly covered. Scatter the butter pieces on top.

Tip: Keeping the noodles submerged helps them cook evenly and prevents them from becoming tough.

Step 3: Cook Until Tender
Cover and cook on HIGH for 1 hour. Stir gently, then continue cooking on HIGH for another 30–45 minutes.

Visual cue: The noodles should be tender and most of the liquid absorbed, leaving a slightly thick sauce.

Step 4: Stir in Sour Cream
Turn the slow cooker to WARM. Gently fold in the sour cream until fully combined and smooth.

Tip: Adding the sour cream at the end keeps the sauce creamy and prevents it from separating.

Step 5: Let It Rest
Allow the noodles to sit for 5–10 minutes with the lid slightly open before serving. This helps the sauce thicken and cling to the noodles.