Slow Cooker Buttery Egg Noodles: The Easiest Weeknight Dinner You’ll Ever Make
Some evenings, the last thing you want to do is stand over a stove stirring pots and watching water boil. That’s exactly where this slow cooker buttery egg noodle recipe swoops in to save the day. With just a handful of pantry staples and your trusty slow cooker, you get a dish that’s impossibly creamy, deeply savory, and so comforting it feels like a warm hug on a plate. The noodles cook right in the broth, soaking up every bit of that rich, buttery goodness as they go — no draining, no extra steps, no fuss.
If you’ve ever doubted whether pasta could work in a slow cooker, this recipe is about to change your mind completely. The egg noodles turn out velvety and tender, coated in a luscious sauce that practically melts the moment it hits your tongue. It’s the kind of simple, soul-satisfying meal that the whole family will ask for again and again.
Ingredients
- 12 oz wide egg noodles (dry, uncooked)
- 4 tablespoons unsalted butter, cut into pieces
- 4 cups chicken broth (low sodium recommended)
- 1 can (10.5 oz) cream of chicken soup
- 4 oz cream cheese, softened and cut into cubes
- 1 teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish
Method
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