This Amish kielbasa noodle feast made in the slow cooker is a warm, easy dinner that fits perfectly into busy weeks in the Midwest. Sliced kielbasa, egg noodles, and a few simple pantry items soak up rich chicken broth to make a cozy meal that tastes like something your grandma would bring to a church potluck.
This is an easy slow-cooker dinner. You just pour chicken broth over sliced kielbasa and a few other simple foods, then let the slow cooker do all the work for you. It fills you up, kids love it, and my family keeps asking me to make it again and again.
To serve, scoop the kielbasa noodle feast right from the slow cooker into bowls. You can add steamed green beans, peas, or a small salad to bring in some color and crunch. Warm dinner rolls or buttered bread are perfect for soaking up the yummy broth.
If you want extra freshness, sprinkle some chopped parsley on top before eating. Set out black pepper or a mild hot sauce so everyone can add their own kick of flavor.
This simple slow-cooker meal combines sliced smoked kielbasa, egg noodles, onions, chicken broth, and cream of chicken soup. It cooks low and slow until the noodles turn soft and the sauce gets nice and creamy. It’s a cozy meal kids love, perfect for busy nights, and it warms up great as leftovers too.
Craving something warm and easy? This Amish kielbasa noodle feast blends smoky sausage, soft egg noodles, and creamy broth in your slow cooker with barely any work. It’s hearty, budget-friendly, and loved by kids and grown-ups alike. Just toss it in, let it cook, and enjoy a cozy homemade dinner tonight!
Servings: 6
Ingredients
- 1 ½ pounds smoked kielbasa, cut into ½-inch round slices
- 4 cups low-sodium chicken broth
- 12 ounces of wide egg noodles (about 6 cups before cooking)
- 1 medium yellow onion, sliced thin
- 1 (10.5-ounce) can condensed cream of chicken soup
Amish Kielbasa Noodle Feast: Directions
- Set your slow cooker crock on the counter. Lay the sliced kielbasa in one flat layer across the bottom.
- Sprinkle the thin onion slices over the kielbasa so every bite gets some onion taste.
- Spoon the cream of chicken soup over the onions and kielbasa. Spread it gently with the back of a spoon — it doesn’t need to look perfect.
- Pour the chicken broth slowly over everything. Make sure the liquid touches the sides and covers all the food.
- Put the lid on and cook on LOW for 3 hours, or on HIGH for about 1 ½ hours, until the onions turn soft and the broth is hot.
- Stir everything together so the broth and soup mix into a smooth, creamy base.
- Add the dry egg noodles. Push them down so most of them sit under the liquid. If some noodles stick out, pour in up to ½ cup extra hot water or broth to cover them.
- Cover again and cook on HIGH for 20 to 30 minutes. Stir once halfway through. The noodles should be soft but not mushy, and most of the sauce should be soaked up.
- Give it one more stir. Taste it, and add a little salt and pepper if you’d like. Let it sit covered on warm for 5 minutes so it thickens a bit.
- Scoop the warm kielbasa and noodles into bowls. Top with chopped parsley if you want, and enjoy!