Slow Cooker Amish Pork Noodles

• 2 lbs pork roast (shoulder or loin)

• 1 onion, diced

• 3 cups chicken broth

• 1 teaspoon garlic powder

• 1 tablespoon butter

You’ll need to add:

• 12-16 oz wide egg noodles (frozen like Reames or Grandma’s are most authentic; dry is fine)

• 1 (10.5 oz) can cream of mushroom soup (optional, to make it creamy)

• 1 (10.5 oz) can cream of chicken soup (optional, to make it creamy)

• Salt and black pepper to taste (your ingredients have no salt yet)

• Fresh parsley for garnish (optional)

Two Ways to Finish the Dish

Based on your short list, you have two paths. Choose the one you prefer.

Option 1: Keep It Light (Broth-Only, No Canned Soups)
This results in a savory pot of tender pork and noodles in a rich broth—more like a stew. Just add salt, pepper, and a bay leaf with your ingredients. When you add the noodles at the end, they’ll absorb most of the broth. Finish with a pat of butter and fresh parsley.

Option 2: Make It Classic & Creamy (Add Canned Soups)
This is the iconic creamy casserole most people expect. Add 1 can cream of mushroom soup and 1 can cream of chicken soup to your list. This makes a rich, gravy-like sauce that coats the noodles.

Instructions (for both options)

1. Season and Sear (Optional but Recommended)
Season the pork with garlic powder, salt, and pepper. Melt the butter in a skillet over medium-high heat and sear the pork on all sides until browned. This adds tremendous flavor but can be skipped in a pinch—just put the butter in the slow cooker.

2. Slow Cook
Place the pork in the slow cooker. Add diced onion, chicken broth, garlic powder, and butter (if you didn’t sear). If using Option 2, also whisk in the cream of mushroom and cream of chicken soups now.

• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until pork is fall-apart tender.

3. Shred the Pork
Remove pork to a cutting board and shred with two forks. Return it to the slow cooker and switch to HIGH if it isn’t already.

4. Cook the Noodles
Stir in uncooked egg noodles, making sure they’re submerged. Cover and cook on HIGH for 20–30 minutes (dry noodles) or 30–40 minutes (frozen noodles), until tender. Stir once halfway through. If the pot seems dry, add a splash of hot water or broth.

5. Rest and Serve
Turn off the slow cooker and let it sit 10 minutes to thicken. Taste and adjust salt/pepper. Garnish with parsley.

Let me know which direction you’d like to go—broth-style or creamy—and I can tailor the final steps and exact measurements. Either way, your kitchen is going to smell incredible.