This slow cooker 5-ingredient Amish onion pork noodles recipe is the sort of simple, stick-to-your-ribs supper that has fed farm families around here for generations. It starts just the way my mother did it on busy chore days: raw pork chops laid right in the crock, then a shower of dry onion soup mix over the top, joined by just three more pantry ingredients.
By the time evening rolls around, those chops are fall-apart tender, bathed in a savory onion gravy that soaks right into the egg noodles. It’s the kind of no-fuss, comforting dish I find myself craving week after week, especially when the weather turns chilly and I want something that tastes like home.Cookware & Diningware
Five ingredients. One slow cooker. Pure farmhouse comfort.
Why This Recipe Works
✅ Just 5 ingredients – Pork chops, onion soup mix, cream soup, broth, noodles – that’s it
✅ No browning required – Raw chops go straight into the slow cooker
✅ Fall-apart tender pork – Hours of gentle heat do all the work
✅ Rich, savory onion gravy – Develops incredible depth
✅ Noodles cook separately – Stay perfectly tender, not mushy
✅ Crowd-pleasing – Everyone asks for seconds
✅ Set it and forget it – 5 minutes of prep, then walk away
The 5 Ingredients
Ingredient Amount Notes
Pork chops 4-6 chops Bone-in or boneless, about 1-inch thick
Onion soup mix 1 (1 oz) packet Dry mix (like Lipton)
Cream of mushroom soup 1 (10.5 oz) can Or cream of chicken
Beef broth 1 cup Low sodium
Egg noodles 12 oz Wide or medium
That’s it. No chopping. No searing. No complicated steps.Cookware & Diningware
The Method: Layer, Cook, Shred, Serve
Step 1: Layer in the Slow Cooker
Place pork chops in your 6-quart slow cooker in a single layer.
Step 2: Add the Soups
Sprinkle onion soup mix evenly over the pork chops.
In a small bowl, whisk together cream of mushroom soup and beef broth. Pour over the pork chops.
Step 3: Cook
Cover and cook on:
LOW for 6-8 hoursDairy & Eggs
HIGH for 3-4 hours
Step 4: Shred the Pork
About 30 minutes before serving, remove the pork chops to a cutting board. Shred the meat with two forks (it should fall apart easily). Return shredded pork to the slow cooker and stir into the gravy.
Step 5: Cook the Noodles
While pork finishes, cook egg noodles according to package directions. Drain well.
Step 6: Serve
Spoon the shredded pork and gravy over the noodles. Serve hot.
1. Choose the Right Pork Chops
Bone-in chops have more flavor. Boneless are easier to eat. Both work beautifully. Thicker chops (1-inch) hold up better to long cooking.
2. Don’t Lift the Lid
Every time you lift the lid, you add 20-30 minutes to cooking time. Resist the urge to peek.
3. Shred, Don’t Slice
After hours of slow cooking, these chops will be tender enough to shred. Slicing is optional—shredding lets the meat soak up more gravy.
4. Make Gravy Thicker If Desired
If you want thicker gravy, remove the pork, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and cook on HIGH for 15-20 minutes.
5. Cook Noodles Separately
Cooking noodles separately prevents them from becoming mushy. Toss them with a little butter or oil to keep them from sticking.
6. Save the Extra Gravy
There’s never enough gravy. Serve extra on the side for those who want more.
Endless Variations
Mushroom Lover’s:
Add 8 oz sliced mushrooms with the pork chops. They’ll cook in the gravy.
Garlic Lover’s:
Add 4 minced garlic cloves with the soup mix.
Spicy Version:
Add ½ teaspoon red pepper flakes with the soup mix.
Herb-Infused:
Add fresh thyme or rosemary sprigs during cooking. Remove before serving.
Creamy Version:
Add 4 oz cream cheese during the last 30 minutes for extra richness.Dairy & Eggs
Bacon Onion Pork:
Add ½ cup cooked, crumbled bacon at the end. Because bacon.
Add Vegetables:
Add sliced carrots or potatoes during the last 2 hours of cooking.
What to Serve With It
Egg noodles – The classic, right in the dish
Steamed green beans – Bright, fresh contrast
Buttered peas – Simple and perfectCream Cheese
Simple tossed salad – With tangy vinaigrette
Crusty bread or warm dinner rolls – Essential for mopping up gravy
Roasted carrots – Their sweetness plays well with the savory onion
Applesauce – Classic pork pairing
Cold milk or iced tea – Farmhouse-style perfection
Storage and Reheating
Refrigerator:
Store pork and gravy in an airtight container for up to 4 days. Store noodles separately if possible.Cheese
Reheating:
Stovetop: Gently warm pork and gravy, then spoon over reheated noodles.
Microwave: Individual portions, 1-2 minutes.
Slow cooker: Reheat on LOW for 1-2 hours.
Freezer:
Pork and gravy freeze beautifully for up to 3 months. Noodles don’t freeze well—make fresh when serving.
Your Pork Noodle Questions, Answered
Can I use boneless pork chops?
Absolutely! They work beautifully. Just watch cooking time—they may cook slightly faster.
Can I use pork tenderloin instead?
Yes, but reduce cooking time to 4-5 hours on LOW. Pork tenderloin is leaner and can dry out if overcooked.
My pork is dry. What went wrong?
Overcooked or too lean. Next time, use thicker chops with more fat, and check temperature earlier.
Can I make this gluten-free?
Use gluten-free cream of mushroom soup, ensure onion soup mix is gluten-free, and serve over gluten-free noodles or rice.Dairy & Eggs
Can I add the noodles to the slow cooker?
You can, but they’ll become very soft. If you do, add them during the last 30-45 minutes.
Can I double this recipe?
Yes! Use a larger slow cooker (6-7 quarts) and increase cooking time slightly.
