Slow Cooker 3-Ingredient Amish Butter Noodles Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray.
Pour the chicken broth into the slow cooker.
Cover and cook on HIGH for 30–45 minutes, until hot and steaming.
Add the butter chunks and stir until mostly melted.
Add the dry wide egg noodles.
Press the noodles gently into the buttery broth.
Cover and cook on HIGH for 20–30 minutes.
Stir gently every 8–10 minutes, until the noodles are tender and most of the liquid is absorbed.
Turn the slow cooker to WARM.
Let sit uncovered for 5–10 minutes if the noodles look too brothy.
Serve hot with black pepper, if using.
WW Points Calculation
12 oz Pennsylvania Dutch Wide Egg Noodles: 36.00 points
1 cup Land O Lakes Unsalted Butter: 80.00 points
4 cups Swanson Low Sodium Chicken Broth: 0.00 points
Black pepper and nonstick spray: 0.00 points
Points Information
Total Points: 116.00
Servings: 8 servings, about 1 cup per serving
Points per serving: 14.50
Nutrition Information
Calories: 330
Fat: 23g
Protein: 6g
Carbohydrates: 26g
Sugar: 1g
Sodium: 230mg
I'm waiting for your comments! Enjoy!
