Slow Cooker Amish Pepper Jack Noodle Bake

This Slow Cooker Amish Pepper Jack Noodle Bake is the kind of dish that disappears from the potluck table before you’ve even set out the dessert. My cousin first brought a bubbling crock of these creamy, pepper-flecked noodles to our family gathering, and everyone lined up for seconds and then begged her to write the recipe on the backs of paper plates. It has the comforting, church-basement spirit of old Amish noodle bakes, but with a modern pepper jack twist that gives it a gentle kick.

With just five ingredients and a slow cooker doing the work, it’s the kind of no-fuss, stick-to-your-ribs casserole that feels right at home in any Midwestern kitchen.

Serve this noodle bake straight from the slow cooker while it’s still hot and bubbly, with a big spoon for scooping. It pairs nicely with a crisp green salad or simple coleslaw to balance the richness, and a side of buttered peas or green beans keeps the meal feeling old-fashioned and homey.

Warm dinner rolls or thick slices of buttered bread are perfect for catching every last bit of the creamy pepper jack sauce. At a potluck, set the slow cooker on warm with a ladle and stack of sturdy plates, and let folks come back for seconds at their leisure.

Got you! That Slow Cooker Amish Pepper Jack Noodle Bake looks creamy and cozy 🔥 but the original is usually 15+ points per serving.

Here’s a lighter, lower-point version that still hits that cheesy, creamy vibe:

Low-Point Slow Cooker Amish Pepper Jack Noodle Bake
Serves 8 | ∼5-6 WW Points per serving depending on your plan

Ingredients:
8 oz egg noodles or protein pasta – saves a ton of points vs regular wide noodles
1 cup fat-free evaporated milk
1 cup low-sodium chicken broth
1/2 cup 1% cottage cheese, blended smooth – this is the secret creamy swap
1 cup reduced-fat Pepper Jack cheese, shredded
1/2 cup reduced-fat mozzarella, shredded
1/2 cup light cream cheese
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
2 cloves garlic, minced
1 tsp onion powder
1 tsp Italian seasoning
Salt + pepper to taste
2 tbsp grated parmesan – for that golden top

Instructions:
Spray slow cooker with cooking spray. Cook noodles 2 min less than package and drain.
Whisk sauce: In a bowl mix evaporated milk, chicken broth, blended cottage cheese, light cream cheese, garlic, onion powder, Italian seasoning.
Combine: Add noodles, both peppers, 3/4 of the Pepper Jack + mozzarella to the slow cooker. Pour sauce over and stir.
Cook: LOW for 2.5-3 hours. In the last 15 min, top with remaining cheese + parmesan. Put lid off to get slightly golden.
Rest 10 min before serving so it sets up.

Why this is lower point:
Evaporated milk + cottage cheese instead of heavy cream + sour cream
Reduced-fat cheeses but still Pepper Jack for flavor
Protein pasta keeps you full longer
No butter – the cheese gets golden on its own

Tips:
Add cooked shredded chicken breast to make it 7-8 points and a full meal
Swap in cauliflower rice for half the noodles to drop it to ∼3-4 points
Don’t skip blending the cottage cheese – no one will know it’s there