Slow Cooker Pork and Noodles

August 24, 2019 by Beth Pierce 41 Comments

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This delectable Slow Cooker Pork and Noodles combines pork tenderloin, Amish egg noodles, and a super easy gravy that cooks up right in the slow cooker. It is the perfect family-friendly comfort meal.

This Slow Cooker Pork and Noodles could not be any easier. Sometimes in our crazy busy lives, we need a few recipes that will allow us to keep our sanity and our hair. I am raising a couple of teens, and let me tell you, it is exhausting. Days are filled with 150,000 small arguments that begin to wear you down! I once saw a Facebook post that said that raising teenagers was like being pecked to death by chickens. There is some truth to that!!

How do you make Slow Cooker Pork and Noodles?

First, heat a little vegetable oil in a skillet over medium heat. Roll the pork tenderloin in a little flour and cook in the skillet until browned on all sides. Place in the bottom of the crock pot, and add the French Onion soup, Worcestershire sauce, garlic powder, and onion powder. Cover and cook for about 3 1/2 hours on low and the last 1/2 hour on high. It is possible that the pork tenderloin is fork tender before then, so check a couple of times. Remove the tenderloin from the slow cooker and cover it loosely.

In a small bowl or measuring cup, mix cornstarch with water. Keep the slow cooker on high, whisk the cornstarch mixture into the slow cooker, and cover while you shred the pork. Stir in the shredded pork, Amish egg noodles, and water. Cook until the noodles are tender. Sprinkle with fresh chopped parsley.

Recipe notes and helpful tips

The browning is not an absolutely necessary step, but it does add a nice touch and helps thicken the whole dish.
Amish egg noodles add a really nice touch, as they are more like flat dumplings. They can be found in the dried pasta section of most grocery stores.
All slow cookers have different watts, so the cooking time is approximate. Once the pork is tender enough to shred, proceed with the rest of the recipe.
Turn up the heat in the last 30 minutes of the pork cooking to prepare for the noodles. If you pull the pork early, be sure to turn it up to high for 30 minutes so it is hot enough to cook the noodles and make the gravy. Cover the pork loosely with an aluminum tent to keep it from drying out while it heats up.
When adding the noodles, they should be submerged in the liquid. If there is not enough liquid, add a little more water until you can push them all down in the liquid.
Check on the egg noodles after 20 minutes, as overcooking will make them mushy.
Season with salt, pepper, and, if desired, a little fresh parsley or thyme.
If desired, you can add chopped onion, cooked or canned mushrooms, or frozen peas. Raw chopped onions should be added with the pork tenderloin. Mushrooms and peas should be added with the noodles.

Oh, and what comfort food this is!! Who could resist slow-cooked pork with savory gravy over egg noodles? You may be in the same situation as me and need a little break from that eye-rolling smart-mouthed teenager!!! Would I steer you wrong??

Other slow cooker recipes you will love!