My Amish Coworker Brought This to Our Memorial Day Potluck and Everyone Lost Their Minds!
Step-by-Step Instructions
1. The Base Layer
Take your slow cooker (a 6-quart size works perfectly) and place the frozen egg noodles directly into the bottom of the ceramic insert. There is absolutely no need to thaw them first—cook them straight from frozen.
2. The Liquid Gold
Pour the four cups of chicken broth evenly over the top of the frozen noodles. Use a wooden spoon to gently spread the noodles out so they are mostly submerged in the liquid.
3. The Butter Blanket
Scatter the cubes of cold butter uniformly across the top of the noodle and broth mixture. As the slow cooker heats up, the butter will gradually melt down through the pasta, emulsifying with the chicken broth to create an incredibly rich, savory glaze.
4. Low and Slow Simmer
Pop the lid securely onto your slow cooker.
- Set it to LOW for 3.5 to 4 hours (recommended for the absolute best, most tender texture).
- If you are in a time crunch, you can run it on HIGH for 2 to 2.5 hours.
Pro Tip: Give the noodles a gentle stir about halfway through the cooking process just to ensure the melted butter is evenly distributed and the pasta isn’t sticking together.
5. Rest and Serve
Once the cooking time is up, turn the slow cooker to the “Warm” setting. Give everything one final, thorough stir. The liquid might look a little thin at first glance, but don’t panic! Let the noodles sit uncovered for 10 to 15 minutes before serving; the sauce will rapidly thicken up into a gorgeous, velvety cream coating as it cools slightly.
Why This Will Be Your Go-To Potluck Dish
This dish is a total lifesaver for busy holiday weekends. Because it cooks entirely in the slow cooker, it doesn’t take up any precious stovetop or oven space. It travels beautifully right in the pot, stays perfectly warm for hours on a buffet line, and delivers pure, nostalgic comfort that appeals to kids and adults alike. Bring it to your next gathering, and be prepared to hand out the recipe to everyone there!
