Amish Mustard Cream Noodles Slow Cooker

These Amish Mustard Cream Noodles are a cozy, easy dish that feels like a warm hug. I learned it years back from an Amish friend who loved simple food: yummy egg noodles, real butter, cream, and a bit of mustard for a soft zing.

My father-in-law begs for them every visit, so I fire up the slow cooker. It’s real Midwest comfort—basic stuff, huge comfort, and a taste that surprises you nicely.

Creamy egg noodles swim in a silky mustard sauce made in your slow cooker. Butter melts in for richness, with a gentle tangy kick from yellow mustard. Simple Amish-style comfort food that’s tender, glossy, and perfect for family dinners. Pairs with chicken or veggies—easy prep, big cozy flavor in every bite.

Ingredients

• 12 oz wide egg noodles (dry)

• 4 tbsp unsalted butter, cut into chunks

• 2 cups heavy cream

• 3 tbsp yellow mustard (ready to use)

• 1 tsp salt (or to your taste)

• 1/2 tsp black pepper (if you like)

• 1 1/2 cups hot water (as needed for cooking)

Amish Mustard Cream Noodles: Directions

1. Rub or spray butter inside a 4–6 quart slow cooker so noodles don’t stick.

2. Pour in heavy cream. Stir in the mustard, salt, and pepper until the mix is smooth and light yellow.

3. Add 1 cup hot water to make sauce thin but creamy.

4. Put dry noodles in cooker. Toss gently to coat them well and cover most with sauce. Add up to 1/2 cup more hot water if too dry.

5. Drop butter chunks on top so they melt in while cooking.

6. Cover and cook it on LOW flame for 1 1/2 – 2 hrs. Stir softly every 30 minutes if you can. Push noodles back into sauce each time. Add 2–4 tbsp hot water if dry.

7. Check after 1 1/2 hours. Done when tender, not mushy, and sauce is thick and shiny, like pale yellow silk.

8. Taste and add more salt or mustard if needed. Stir gently.

9. Switch to WARM. Let sit 5–10 minutes. Sauce gets creamy. Serve hot from cooker.