Crockpot Egg Noodles with Butter and Parmesan
Crockpot egg noodles are a buttery, garlicky side that cooks right in broth, so there is no pot of boiling water to watch. The slow cooker finishes them in a short window, which makes them an easy sidekick for roast, chicken, or stroganoff.
8
servings10
minutes2
hoursWide egg noodles cook in seasoned broth with butter and garlic until just tender. A handful of Parmesan and parsley finishes the pot.
Ingredients
1 package (12 oz) wide egg noodles, dry
4 cups low-sodium chicken broth
1 cup water
4 tbsp butter, cut into pieces
4 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan
2 tbsp chopped fresh parsley
1/4 cup heavy cream (optional)
Directions
- Grease a 6-quart slow cooker with butter or cooking spray.
- Add the broth, water, garlic, onion powder, dried parsley, salt, and pepper. Stir.
- Cover and heat on HIGH for 45 minutes to 1 hour, until the liquid is steaming hot and just starting to bubble.
- Add the dry noodles and stir to submerge them. Scatter the butter pieces on top.
- Cover and cook on HIGH for 30 to 45 minutes, stirring once or twice, until the noodles are tender with a slight bite.
- Start checking at 30 minutes. The noodles are done when they are soft but not floppy and most of the liquid is absorbed.
- Stir in the Parmesan and the cream if using.
- Switch to WARM and let the noodles sit for 5 to 10 minutes. The sauce will thicken as it rests.
- Sprinkle with fresh parsley.
- Serve right away, spooning some of the buttery sauce over each portion.
Notes
- Use no-yolk or whole wheat noodles if you like, but check them early. Add a cup of shredded rotisserie chicken or frozen peas in the last 10 minutes to make it a light main. Leftovers keep 3 days and are best reheated with a splash of broth. Do not freeze, since the noodles go soft.
Why cook noodles in the crockpot
Dry egg noodles are one of the few pastas that suit a slow cooker, because they are thin and cook fast. Cooking them in seasoned broth instead of water means every strand absorbs flavor as it softens. The extra starch also thickens the liquid into a light, buttery sauce.
It is a real help on a busy holiday or Sunday dinner. The stove stays free for gravy and vegetables, and the noodles hold warm until the meal is ready.
The same method works for a crowd. The pot goes right on the buffet table, and the buttery noodles stay hot without turning stiff or sticking together.
Ingredient notes
Egg noodles: Wide or extra wide noodles hold their shape best. Fine noodles overcook in minutes and break apart.
Chicken broth: Low-sodium lets you control the salt, since the Parmesan adds plenty.
Butter: Salted or unsalted both work. Adjust the salt at the end.
Parmesan: Freshly grated melts into the sauce. The shaker kind stays a little gritty.
Cream: This is optional and goes in at the end. It makes the sauce silky, but the dish is good without it.
Garlic and onion powder: Powders blend into the broth and coat every noodle evenly. Fresh garlic can be added too, but it is stronger, so use it sparingly.
Tips for tender, not mushy, noodles
Heat the liquid first: Adding noodles to cold broth means they sit and swell slowly and turn gummy. Preheating gets you a tight, even cook.
Do not walk away: The most common mistake is leaving the noodles on for 2 hours like a stew. They need 30 to 45 minutes on HIGH, and every slow cooker runs differently. Check early and stir.
Let them rest: The sauce looks thin when you stop cooking, but 5 to 10 minutes on WARM lets the starch thicken it.
Stir gently: Stirring once or twice keeps the noodles from clumping at the bottom, where the heat is strongest. Do not stir constantly, since broken noodles release extra starch and make the sauce gluey.
Swaps and add-ins
Add sauteed mushrooms and a spoonful of sour cream for a stroganoff style side. A little lemon zest and black pepper makes it lighter. Gluten-free noodles work, but they cook faster, so check them at 15 minutes. Vegetable broth makes it vegetarian.
Do not use dry spaghetti or other long pasta here. It cooks unevenly and clumps in the corners.
For a creamy version, replace the cream with a block of softened cream cheese, stirring until it melts into the broth. It gives the noodles a thick, rich coating close to an Alfredo.
What goes with buttered noodles
These noodles are a classic partner for pot roast, Swedish meatballs, beef tips, and baked chicken. Put out green beans or a simple tomato and cucumber salad on the side, and serve the noodles in a warm bowl with a big spoon so the buttery sauce comes along with them.
For a vegetarian dinner, serve the noodles with roasted vegetables and a fried egg on top, which makes a quick supper from pantry staples.
Keeping and reheating leftovers
Refrigerate leftover noodles in a covered container for up to 3 days. They soak up the sauce and look dry the next day, which is normal.
Reheat in a skillet over medium-low heat with a splash of broth or milk and a pat of butter, stirring until warm. Skip the freezer, because thawed egg noodles turn mushy.
Crockpot Egg Noodles with Butter and Parmesan at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 8 servings
- Ingredients: 12, led by package (12 oz) wide egg noodles, low-sodium chicken broth, water, butter
Tips for Crockpot Egg Noodles with Butter and Parmesan
Use no-yolk or whole wheat noodles if you like, but check them early. Add a cup of shredded rotisserie chicken or frozen peas in the last 10 minutes to make it a light main. Leftovers keep 3 days and are best reheated with a splash of broth. Do not freeze, since the noodles go soft.
Crockpot Egg Noodles with Butter and Parmesan FAQ
How long does Crockpot Egg Noodles with Butter and Parmesan take?
Crockpot Egg Noodles with Butter and Parmesan takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Egg Noodles with Butter and Parmesan serve?
This recipe makes 8 servings.
What do I need to make Crockpot Egg Noodles with Butter and Parmesan?
12 ingredients, led by package (12 oz) wide egg noodles, low-sodium chicken broth, water, butter. Amounts are in the recipe card above.
