Slow Cooker Amish Sour Cream Noodles Directions:
Lightly grease a 4- to 6-quart slow cooker with butter or nonstick spray.
Pour chicken broth into the slow cooker.
Stir in kosher salt and black pepper.
Add dry egg noodles and spread them evenly in the broth.
Press noodles down gently with a spoon to partially submerge them.
Dot the top evenly with butter pieces.
Cover and cook on HIGH for 1 hour.
Open the lid and gently stir the noodles from the bottom.
Cover again and cook on HIGH for 30 minutes, until noodles are tender and most liquid is absorbed.
Turn the slow cooker to WARM.
Add sour cream directly to the hot noodles.
Fold gently until the noodles are fully coated in a smooth creamy sauce.
Let sit on WARM for 10 minutes with the lid slightly ajar.
Serve warm with extra black pepper.
WW Points Calculation
12 oz wide egg noodles, 8 servings of 1.5 oz dry noodles: 36.00
3 cups low-sodium chicken broth: 0.00
2 cups full-fat sour cream, 8 servings of 1/4 cup: 48.00
6 tbsp unsalted butter, 8 servings of 3/4 tbsp: 30.00
Kosher salt and black pepper: 0.00
Points Information:
Total Points: 114.00
Servings: 8 servings, about 3/4 cup each
Points per serving: 14.25
Nutrition Information
Calories: 367
Fat: 25g
Protein: 9g
Carbohydrates: 36g
Sugar: 3g
Sodium: 520mg
I'm waiting for your comments! Enjoy!
