Slow Cooker Ground Pork Noodles
Rich, savory ground pork simmered in a creamy mushroom broth and finished with tender egg noodles. This hearty slow cooker meal is comforting, budget-friendly, and packed with deep homestyle flavor.
INGREDIENTS:
1 lb ground pork not lean
10.5 oz condensed cream of mushroom soup 1 can
2 cups beef broth
8 oz wide egg noodles about 4 cups dry
salt to taste
black pepper to taste
DIRECTIONS:
Heat a large skillet over medium-high heat. Add ground pork and cook undisturbed for 1–2 minutes before breaking it apart to encourage browning.
Cook pork until deeply browned and no pink remains, about 8–10 minutes. Drain most of the fat, leaving a small amount for flavor.
Transfer browned pork and all flavorful browned bits to the slow cooker.
Whisk together condensed cream of mushroom soup and beef broth until smooth. Pour over pork and stir gently.
Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until hot and bubbling.
About 30 minutes before serving, stir dry egg noodles into the slow cooker, pressing them mostly into the liquid.
Cook on HIGH for 20–30 minutes, stirring once midway through, until noodles are tender and sauce thickens.
Season with salt and pepper if needed. Let rest 5 minutes before serving.