Crockpot Butter Noodles are the kind of simple side dish that quietly earns a permanent place in your dinner rotation. Tender egg noodles cook in a buttery, savory broth until they’re soft and glossy, with just enough seasoning to make every bite comforting without being heavy.
There’s no complicated sauce to make and very little prep involved. Everything goes straight into the slow cooker, making these noodles especially handy when the rest of dinner needs your attention.
I like serving them alongside roasted chicken, meatloaf, pot roast, or even a simple weeknight vegetable dinner. They’re also a great option for holidays when the oven and stovetop are already crowded.
The key is keeping an eye on the noodles toward the end of cooking. Egg noodles can go from perfectly tender to overly soft fairly quickly, so they’re best checked as they approach doneness.
Why It Works
Butter and chicken broth give the noodles plenty of flavor while they cook, so you don’t need a long ingredient list or a separate sauce. The broth seasons the pasta from the inside as it cooks, while the butter coats the noodles and gives them that silky finish.
Using egg noodles also helps keep the dish tender and comforting. A little garlic powder, onion powder, and black pepper add background flavor without taking away from the buttery taste.
For an especially rich finish, stir in a small handful of Parmesan just before serving. It melts into the warm noodles and adds a subtle salty, savory note.
Ingredients You’ll Need
Egg Noodles
Use regular dried wide egg noodles rather than fresh noodles. They cook quickly, so avoid adding them too early or they may become mushy.
Butter
Unsalted butter works well because you can control the salt yourself. If you’re using salted butter, simply taste before adding additional salt.
Chicken Broth
Chicken broth provides the cooking liquid and most of the savory flavor. Low-sodium broth is useful here because the butter, Parmesan, and seasonings can add quite a bit of salt.
Seasonings
Garlic powder, onion powder, black pepper, and a little salt are all you need. You can adjust the seasoning after cooking rather than adding too much at the beginning.
Parmesan
Parmesan is optional, but it gives the noodles a slightly creamy, savory finish. Freshly grated Parmesan melts more smoothly than the shelf-stable powdered kind.
How To Make Crockpot Butter Noodles
Add The Broth And Butter
Pour 4 cups of chicken broth into a 6-quart slow cooker. Add 4 tablespoons of butter, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon salt.
Cover and cook on HIGH for about 1½ hours, allowing the broth to heat thoroughly and the butter to melt.
Add The Egg Noodles
Once the broth is hot, stir in 12 ounces of dried wide egg noodles. Press them gently into the liquid as much as possible so they cook evenly.
Cover the slow cooker again and continue cooking on HIGH for about 30–45 minutes, stirring once or twice during this time.
Check For Tenderness
Start checking the noodles around the 25-minute mark. They’re ready when they’re tender but still have enough structure to hold their shape.
If the noodles seem dry before they’re tender, add a small splash of hot broth or water and continue cooking for a few minutes.
Finish With Butter And Parmesan
Once the noodles are tender, turn off the slow cooker and stir in another 2 tablespoons of butter. Add ½ cup grated Parmesan if using.
Taste and adjust the salt and pepper. Let the noodles sit uncovered for about 5 minutes before serving; they’ll absorb some of the remaining liquid and become nicely glossy.
FAQs
Can I Use A Different Type Of Pasta?
Yes, but cooking times will vary. Small pasta shapes can work, although wide egg noodles are particularly well suited to this recipe because they cook quickly and have a tender, comforting texture.
Can I Cook The Noodles On LOW?
I don’t recommend cooking the noodles for several hours on LOW. They cook much faster than most slow-cooker ingredients and are more likely to become overly soft. Cooking the broth first and adding the noodles later gives you better control.
Why Are My Noodles Mushy?
The most common reason is simply overcooking. Slow cookers retain heat even after you turn them down, so start checking the noodles early and switch the slow cooker off as soon as they’re tender.
Can I Make These Without Parmesan?
Absolutely. The noodles are still delicious with just butter, broth, and seasonings. Parmesan is an optional addition rather than a requirement.
Can I Add Cooked Chicken?
Yes. Stir in shredded or chopped cooked chicken during the final few minutes, just long enough to warm it through. Rotisserie chicken works particularly well for an easy meal.
Can I Double The Recipe?
You can, provided your slow cooker is large enough to accommodate the ingredients without filling it too close to the top. You may also need a little extra cooking time, so use the noodle texture as your guide rather than relying only on the clock.
Recipe Variations
Add Fresh Herbs
Stir in chopped parsley, chives, or a little fresh thyme just before serving for a fresh contrast to the buttery noodles.
Make Them Creamier
Add 2–3 tablespoons of cream cheese along with the Parmesan at the end. Stir until smooth and creamy.
Add Garlic And Herbs
Replace the garlic powder with 1–2 minced garlic cloves and add a pinch of dried Italian seasoning for a more pronounced savory flavor.
Add Vegetables
Stir in thawed peas, cooked broccoli, or sautéed mushrooms near the end of cooking. Avoid adding delicate vegetables too early, as they can become overly soft.
Add A Little Heat
A pinch of red pepper flakes gives the noodles a gentle kick without changing the overall character of the dish.
Storage
Store leftover butter noodles in an airtight container in the refrigerator for up to 3–4 days. They will absorb more liquid as they sit.
To reheat, place a portion in a saucepan or microwave-safe bowl and add a splash of chicken broth or water. Warm gently, stirring occasionally, then add a small pat of butter if the noodles seem dry.
Freezing isn’t ideal because the cooked egg noodles can become soft and lose their texture after thawing.
What To Serve With Crockpot Butter Noodles
These noodles are especially good with anything that has a savory sauce or roasted flavor, so try them with roast chicken, baked pork chops, meatloaf, pot roast, beef stew, or roasted turkey. For a lighter dinner, pair them with steamed green beans, roasted broccoli, glazed carrots, or a crisp green salad. If you’re serving them for a holiday meal, they fit naturally alongside turkey, ham, roasted vegetables, and gravy.
The timing is worth paying attention to with this recipe. Slow cookers vary, and egg noodles don’t need much time once they’re added, so use their texture as your main indicator of doneness.
For the silkiest noodles, don’t skip that final pat of butter. It’s a small step, but it gives the finished dish a smooth, glossy coating and brings the whole recipe together.
Crockpot Butter Noodles
Ingredients
- 12 oz 340 g egg noodles
- 4 cups 960 ml chicken or beef broth
- 6 tbsp 85 g unsalted butter, divided
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt or to taste
- ¼ cup 25 g grated Parmesan cheese — optional
- 1 tbsp chopped fresh parsley — optional
Instructions
- Add the broth and butter: Place the broth, 4 tablespoons of butter, garlic powder, black pepper, and salt in the crockpot. Cover and cook on HIGH for 2 hours.
- Add the noodles: Break the egg noodles into smaller pieces if desired and stir them into the hot broth.
- Continue cooking: Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until the noodles are tender. Keep an eye on them so they don't become mushy.
- Finish with butter: Stir in the remaining 2 tablespoons of butter until melted and glossy.
- Serve: Add Parmesan and fresh parsley if using. Taste and adjust the seasoning before serving.
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