Tired of scrambling to get dinner on the table after a long day? You’re not alone. We’ve gathered 22 of the most delicious slow cooker pasta recipes to make your busy nights a breeze. From creamy classics to hearty, comforting dishes, these set-it-and-forget-it meals are your ticket to a stress-free, satisfying dinner. Get ready to fall in love with your slow cooker all over again!
Creamy Slow Cooker Chicken Alfredo
A creamy, comforting pasta dish that practically cooks itself while you tackle holiday prep. This slow cooker version delivers rich Alfredo flavor with minimal effort, perfect for feeding a crowd without hovering over the stove.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the slow cooker:
– 2 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
– 1 cup low-sodium chicken broth
For the Alfredo sauce:
– 1 (16 oz) jar Alfredo sauce
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 4 cloves garlic, minced
To finish:
– 1 lb fettuccine pasta
– 2 tbsp chopped fresh parsley
Instructions
1. Place 2 lbs chicken breasts in a 6-quart slow cooker.
2. Season chicken evenly with 1 tsp salt, ½ tsp pepper, and 1 tsp garlic powder.
3. Pour 1 cup chicken broth around the chicken, not directly on top.
4. Cover and cook on LOW for 3 hours. (Tip: Avoid opening the lid during cooking to maintain temperature.)
5. After 3 hours, use two forks to shred the chicken completely in the slow cooker.
6. Add the entire jar of Alfredo sauce, 1 cup heavy cream, 1 cup Parmesan, and 4 cloves minced garlic to the slow cooker.
7. Stir all ingredients until fully combined.
8. Cover and cook on LOW for 1 more hour. (Tip: Stir once halfway through this hour to prevent sticking.)
9. While sauce cooks, bring a large pot of salted water to a rolling boil.
10. Cook 1 lb fettuccine according to package directions until al dente, about 10-12 minutes.
11. Drain pasta thoroughly, reserving ½ cup pasta water.
12. Turn off slow cooker and stir in drained pasta until fully coated.
13. Add reserved pasta water 1 tbsp at a time if sauce seems too thick. (Tip: The starch in pasta water helps sauce cling to noodles.)
14. Garnish with 2 tbsp chopped parsley before serving.
The sauce clings luxuriously to each strand of pasta, offering a velvety texture with pronounced garlic and Parmesan notes. For a festive twist, serve alongside roasted asparagus or stir in sautéed spinach just before serving.
Hearty Slow Cooker Beef Bolognese
Nothing beats coming home to a rich, savory meal that’s been simmering all day. Need a hands-off dinner that feels indulgent? This slow-cooker Bolognese delivers deep flavor with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For Browning:
– 2 tbsp olive oil
– 1.5 lbs ground beef (80/20)
For the Aromatics:
– 1 medium yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
For the Sauce:
– 1 (28 oz) can crushed tomatoes
– 1 (6 oz) can tomato paste
– 1 cup dry red wine
– 1 cup beef broth
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 bay leaf
For Finishing:
– 1/2 cup whole milk
– 1 lb dried spaghetti
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (for serving)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs ground beef to the skillet, breaking it up with a wooden spoon. Cook until no pink remains, about 8-10 minutes. Tip: Don’t overcrowd the pan; cook in batches if needed for a proper sear.
3. Transfer the browned beef to a 6-quart slow cooker using a slotted spoon, leaving any fat in the skillet.
4. Add the diced onion, carrots, and celery to the same skillet. Cook over medium heat, stirring occasionally, until softened, about 8 minutes.
5. Stir in 4 minced garlic cloves and cook until fragrant, about 1 minute.
6. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, about 5 minutes.
7. Transfer the vegetable-wine mixture to the slow cooker with the beef.
8. Add the crushed tomatoes, tomato paste, beef broth, oregano, salt, pepper, and bay leaf to the slow cooker. Stir until well combined.
9. Cover and cook on LOW for 8 hours. Tip: Avoid lifting the lid during cooking to maintain temperature and moisture.
10. After 8 hours, stir in 1/2 cup whole milk until fully incorporated. Tip: The milk adds richness and balances the acidity of the tomatoes.
11. Cook 1 lb dried spaghetti according to package directions in a large pot of salted boiling water until al dente, about 10-12 minutes.
12. Drain the spaghetti and divide among bowls.
13. Ladle the Bolognese sauce over the spaghetti.
14. Garnish with chopped fresh parsley and grated Parmesan cheese.
You’ll notice the sauce clings perfectly to the pasta, thick and meaty with a subtle sweetness from the carrots. For a creative twist, try serving it over creamy polenta or stuffing it into hollowed-out bell peppers before baking.
Vegetarian Slow Cooker Spinach and Mushroom Lasagna
Here’s a hands-off vegetarian lasagna that layers earthy mushrooms, creamy ricotta, and fresh spinach in your slow cooker. Set it in the morning for a fuss-free dinner. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
For the sauce:
– 1 (24-ounce) jar marinara sauce
– 1 tablespoon olive oil
For the filling:
– 1 pound cremini mushrooms, sliced
– 5 ounces fresh spinach
– 15 ounces ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
For assembly:
– 9 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
Instructions
1. Heat olive oil in a skillet over medium-high heat.
2. Add sliced mushrooms and cook for 8-10 minutes until browned and tender.
3. Stir in spinach and cook for 2 minutes until wilted, then remove from heat.
4. In a bowl, mix ricotta, egg, Parmesan, oregano, and garlic powder until combined.
5. Spread 1/2 cup marinara sauce in the bottom of a 6-quart slow cooker.
6. Arrange 3 lasagna noodles over the sauce, breaking them to fit.
7. Spread half the ricotta mixture over the noodles.
8. Top with half the mushroom-spinach mixture.
9. Sprinkle with 2/3 cup mozzarella cheese.
10. Repeat layers: sauce, noodles, remaining ricotta, remaining mushroom-spinach, and 2/3 cup mozzarella.
11. Finish with a final layer of noodles, remaining sauce, and remaining mozzarella.
12. Cover and cook on LOW for 4 hours until noodles are tender and cheese is bubbly.
13. Let stand for 15 minutes before serving to set the layers.
Uncover a lasagna with firm, distinct layers and a rich, savory flavor from the mushrooms and herbs. Serve it with a crisp green salad or garlic bread for a complete meal, and leftovers reheat beautifully for lunch the next day.
Slow Cooker Sausage and Pepper Marinara
Venturing into a hearty, hands-off dinner? This slow cooker sausage and pepper marinara delivers deep, savory flavors with minimal effort. Just brown the meat, dump everything in, and let the cooker do the rest. Perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For Browning:
– 1.5 lbs Italian sausage links
– 1 tbsp olive oil
For the Slow Cooker:
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (1 red, 1 green), thinly sliced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 (6 oz) can tomato paste
– 1 cup low-sodium chicken broth
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
For Finishing:
– 1/4 cup fresh basil, chopped
– Grated Parmesan cheese, for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sausage links and brown on all sides for 5–7 minutes total; they do not need to be cooked through.
3. Transfer browned sausages to a 6-quart slow cooker.
4. In the same skillet, add sliced onion and bell peppers; sauté over medium heat for 5 minutes until slightly softened.
5. Add minced garlic and cook for 1 more minute until fragrant.
6. Pour the onion-pepper mixture into the slow cooker with the sausages.
7. Add crushed tomatoes, tomato paste, chicken broth, oregano, red pepper flakes, and salt to the slow cooker.
8. Stir all ingredients gently to combine, ensuring the sausages are mostly submerged.
9. Cover and cook on LOW for 6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
10. After 6 hours, carefully remove the sausages and slice them into 1-inch pieces. Tip: Let the sausages rest for 2 minutes before slicing to retain juices.
11. Return sliced sausage to the slow cooker and stir in chopped fresh basil.
12. Cook on LOW for an additional 15 minutes to warm through. Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 30 minutes.
A rich, chunky sauce clings to tender sausage and sweet peppers, offering a balanced kick from the red pepper flakes. Serve it over al dente pasta, stuffed into hoagie rolls for sandwiches, or with a side of crusty bread to soak up every bit. The flavors deepen if refrigerated overnight, making excellent leftovers.
Savory Slow Cooker Ziti with Three Cheeses
A savory, hands-off dinner that’s perfect for busy weeknights. This slow cooker ziti delivers rich flavor with minimal effort, thanks to three melty cheeses and a hearty meat sauce. Set it in the morning and come home to a comforting meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the sauce and meat:
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1 (15 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pasta and cheeses:
– 12 oz dry ziti pasta
– 1 cup water
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded provolone cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Brown 1 lb ground beef in a skillet over medium-high heat for 5–7 minutes, breaking it into small crumbles. Tip: Drain excess fat to prevent a greasy sauce.
2. Add diced onion and minced garlic to the skillet. Cook for 3–4 minutes until onion is translucent.
3. Transfer the beef mixture to a 6-quart slow cooker.
4. Pour in the marinara sauce, crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine.
5. Add dry ziti pasta and 1 cup water. Stir gently to submerge the pasta in the sauce.
6. Cover and cook on LOW for 4 hours. Tip: Do not stir during cooking to keep the pasta intact.
7. After 4 hours, sprinkle mozzarella, provolone, and Parmesan cheeses evenly over the top.
8. Cover and cook on LOW for an additional 15 minutes until cheeses are melted. Tip: For a browned top, transfer to a broiler-safe dish and broil for 2–3 minutes.
9. Let rest for 5 minutes before serving.
Layers of tender pasta soak up the robust tomato sauce, while the three cheeses create a gooey, golden topping. Serve it straight from the slow cooker with a side of garlic bread for a complete meal. Leftovers reheat beautifully for lunch the next day.
Slow Cooker Pesto Chicken Penne
Unwind with this effortless slow cooker meal that transforms simple ingredients into a creamy, herbaceous pasta dish. Using pesto as a flavor base eliminates prep work while the slow cooker does all the heavy lifting. You’ll have a comforting dinner ready with minimal hands-on time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
For the slow cooker:
– 2 lbs boneless, skinless chicken breasts
– 1 (16 oz) jar basil pesto
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
For finishing:
– 1 lb penne pasta
– 1 cup reserved pasta water
– 1/4 cup chopped fresh basil
Instructions
1. Place 2 lbs boneless, skinless chicken breasts in the slow cooker insert.
2. Pour 1 (16 oz) jar basil pesto over the chicken, spreading it evenly to coat.
3. Add 1 cup chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 tsp garlic powder to the slow cooker.
4. Stir all ingredients in the slow cooker until well combined.
5. Cover and cook on LOW for 4 hours, or until chicken reaches 165°F internally.
6. Remove chicken from the slow cooker and shred it completely using two forks.
7. Return shredded chicken to the slow cooker and stir to combine with the sauce.
8. Cook 1 lb penne pasta according to package directions in a separate pot until al dente.
9. Reserve 1 cup pasta water before draining the cooked penne.
10. Add drained penne to the slow cooker with the chicken and sauce.
11. Pour in 1 cup reserved pasta water and stir until the sauce coats the pasta evenly.
12. Stir in 1/4 cup chopped fresh basil just before serving.
You’ll love the creamy, velvety texture from the pesto and heavy cream, with tender shredded chicken in every bite. The fresh basil adds a bright finish that cuts through the richness perfectly. For a restaurant-style presentation, garnish with extra Parmesan and serve with garlic bread to soak up the sauce.
Rich Slow Cooker Tuscan Tortellini Soup
Craving a cozy, hands-off dinner? This slow cooker soup delivers creamy, Italian-inspired comfort with minimal effort. Just dump, set, and forget for a rich, satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the base:
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups chicken broth
– For the creamy finish:
– 1 (8 oz) package cream cheese, cubed
– 1 cup heavy cream
– 1 (20 oz) package refrigerated cheese tortellini
– 4 cups fresh spinach
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Brown 1 lb Italian sausage in a skillet over medium-high heat for 5–7 minutes, breaking it into crumbles.
2. Transfer the browned sausage to a 6-quart slow cooker.
3. Add 1 diced yellow onion, 3 minced garlic cloves, 1 can crushed tomatoes, and 4 cups chicken broth to the slow cooker.
4. Stir all ingredients in the slow cooker until well combined.
5. Cover the slow cooker and cook on LOW for 3 hours 30 minutes.
6. Uncover the slow cooker and add 1 cubed package cream cheese, 1 cup heavy cream, 1 package refrigerated cheese tortellini, 4 cups fresh spinach, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Stir gently to incorporate all ingredients, ensuring the cream cheese melts evenly.
8. Cover the slow cooker and cook on HIGH for 30 minutes, or until the tortellini is tender and the soup is heated through.
9. Ladle the soup into bowls and serve immediately.
Mouthwatering and velvety, this soup boasts a creamy broth that clings to each plump tortellini, with savory sausage and wilted spinach adding depth. For a fresh twist, top with grated Parmesan and a sprinkle of red pepper flakes before serving.
Slow Cooker Macaroni and Four Cheese Delight
Gather your slow cooker for this effortless mac and cheese that requires minimal prep. Get ready for a creamy, four-cheese delight that cooks while you focus on other tasks. This hands-off method delivers restaurant-quality results with just a few simple steps.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– For the pasta and base:
– 1 lb elbow macaroni
– 4 cups chicken broth
– For the cheese sauce:
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 tsp dry mustard powder
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Spray a 6-quart slow cooker with non-stick cooking spray.
2. Add 1 lb elbow macaroni and 4 cups chicken broth to the slow cooker.
3. Stir the macaroni and broth until the pasta is fully submerged.
4. Cover the slow cooker and cook on HIGH for 1 hour 30 minutes.
5. Check the pasta at 1 hour 15 minutes; it should be al dente with most liquid absorbed.
6. In a medium bowl, combine 2 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan.
7. Pour 1 cup heavy cream, 1/2 cup whole milk, and 1/4 cup melted unsalted butter into the slow cooker with the pasta.
8. Add 1 tsp dry mustard powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper to the slow cooker.
9. Stir all ingredients in the slow cooker until well combined.
10. Gradually add the mixed cheeses to the slow cooker, stirring continuously to melt evenly.
11. Cover the slow cooker and cook on LOW for 30 minutes.
12. Stir the mac and cheese once after 15 minutes to ensure a smooth, creamy texture.
13. Turn off the slow cooker and let it sit for 5 minutes before serving.
14. Serve immediately while hot.
Buttery, rich flavors from the four cheeses meld into a velvety sauce that clings perfectly to each macaroni noodle. For a crunchy contrast, top individual servings with toasted breadcrumbs or crumbled bacon. This dish reheats beautifully, making it ideal for leftovers or meal prep throughout the week.
Slow Cooker Lobster and Shrimp Fettuccine
Craving a luxurious seafood pasta without the fuss? This slow cooker lobster and shrimp fettuccine delivers rich flavor with minimal hands-on work. Simply layer the ingredients and let the appliance do the heavy lifting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
For the base:
– 1 lb raw lobster tails, shelled and chopped
– 1 lb large raw shrimp, peeled and deveined
– 1 (16 oz) package fettuccine pasta
– 4 cups seafood or chicken broth
For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
Instructions
1. Break the fettuccine pasta in half and place it in the bottom of a 6-quart slow cooker.
2. Pour the 4 cups of seafood broth over the pasta, ensuring it’s mostly submerged.
3. Arrange the 1 lb of chopped lobster tails and 1 lb of shrimp evenly over the pasta.
4. In a medium saucepan over medium heat, melt the 4 tbsp of unsalted butter.
5. Add the 3 minced garlic cloves and sauté for 1 minute until fragrant.
6. Stir in the 1 cup of heavy cream, 1/2 cup of Parmesan, 1 tsp dried thyme, 1/2 tsp paprika, and 1/4 tsp cayenne pepper.
7. Cook the sauce for 3-4 minutes, stirring constantly until slightly thickened.
8. Pour the cream sauce evenly over the seafood and pasta in the slow cooker.
9. Cover and cook on HIGH for 2 hours.
10. After 2 hours, remove the lid and stir gently to combine.
11. Let the pasta sit for 5 minutes uncovered to allow the sauce to thicken further.
12. Serve immediately in shallow bowls.
Zesty garlic and cream coat each strand of pasta, while the lobster and shrimp remain tender without becoming rubbery. For a restaurant-style presentation, garnish with extra Parmesan and fresh parsley, or pair with a crisp green salad to cut through the richness.
Slow Cooker White Wine and Garlic Shrimp Linguine
Ditch the takeout menus—this slow cooker shrimp linguine delivers restaurant-quality flavor with minimal effort. White wine and garlic create a fragrant, savory sauce that clings perfectly to each strand of pasta. Set it and forget it for a stress-free dinner that impresses.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
For the sauce:
– 1 cup dry white wine
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup unsalted butter, cubed
– 1 tsp salt
– 1/2 tsp black pepper
For the pasta and shrimp:
– 12 oz linguine
– 1 lb large shrimp, peeled and deveined
– 1/4 cup fresh parsley, chopped
– 1 lemon, cut into wedges
Instructions
1. Combine 1 cup dry white wine, 4 cloves minced garlic, 1/2 cup chicken broth, 1/4 cup cubed unsalted butter, 1 tsp salt, and 1/2 tsp black pepper in the slow cooker.
2. Cover and cook on LOW for 1.5 hours until the butter melts and the sauce is fragrant.
3. Break 12 oz linguine in half and submerge it fully in the sauce, stirring to coat.
4. Cover and cook on LOW for 30 minutes, stirring once halfway through to prevent sticking.
5. Add 1 lb peeled and deveined shrimp in a single layer on top of the pasta.
6. Cover and cook on LOW for 15 minutes until the shrimp turn pink and opaque.
7. Stir in 1/4 cup chopped fresh parsley until evenly distributed.
8. Serve immediately with lemon wedges on the side for squeezing.
Keep the shrimp tender by avoiding overcooking—they should curl slightly and lose their translucency. The linguine absorbs the garlicky wine sauce, becoming plump and flavorful without turning mushy. For a bright finish, garnish with extra parsley and a drizzle of olive oil just before serving.
Slow Cooker Turkey Tetrazzini
You’ll love this hands-off version of a classic comfort dish. Slow cooker turkey tetrazzini transforms leftover holiday turkey into a creamy, satisfying casserole with minimal effort. Set it and forget it for a stress-free dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the base:
– 3 cups cooked turkey, shredded
– 8 oz spaghetti, broken into thirds
– 1 cup frozen peas
For the sauce:
– 2 cups chicken broth
– 1 cup heavy cream
– 1 (10.5 oz) can cream of mushroom soup
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
Instructions
1. Grease the inside of a 6-quart slow cooker with cooking spray.
2. In a medium skillet over medium heat, melt 2 tbsp butter.
3. Add 1 small diced onion and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the onion mixture to the slow cooker.
6. Add 3 cups shredded turkey, 8 oz broken spaghetti, and 1 cup frozen peas to the slow cooker.
7. In a large bowl, whisk together 2 cups chicken broth, 1 cup heavy cream, 1 can cream of mushroom soup, 1/2 cup Parmesan, 1/2 tsp thyme, and 1/4 tsp pepper until smooth.
8. Pour the sauce mixture over the ingredients in the slow cooker.
9. Stir gently to combine, ensuring all spaghetti is submerged in liquid.
10. Cover and cook on LOW for 4 hours.
11. After 3.5 hours, stir the tetrazzini to prevent sticking and check pasta tenderness.
12. Cook for the remaining 30 minutes until pasta is al dente and sauce has thickened.
13. Let rest for 10 minutes before serving to allow the sauce to set.
A creamy, velvety sauce coats every strand of pasta and piece of turkey. The Parmesan adds a subtle salty sharpness that balances the richness. For a crispy finish, transfer to a baking dish, top with breadcrumbs, and broil for 3-4 minutes.
Slow Cooker Eggplant Parmesan Pasta
Bypass the usual eggplant prep with this hands-off slow cooker version. It delivers the classic Italian flavors with minimal effort, perfect for busy weeknights. You’ll get tender eggplant, rich tomato sauce, and melted cheese all in one pot.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
For the eggplant and sauce:
– 2 medium eggplants (about 2 lbs total), cut into 1-inch cubes
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can tomato sauce
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
For assembly:
– 12 oz dried penne pasta
– 8 oz shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
Instructions
1. Place the cubed eggplant in the slow cooker insert.
2. Pour the crushed tomatoes and tomato sauce over the eggplant.
3. Add the olive oil, minced garlic, dried oregano, salt, and black pepper to the slow cooker. Tip: Salting the eggplant in the sauce helps draw out moisture as it cooks, preventing sogginess.
4. Stir all ingredients in the slow cooker until well combined.
5. Cover and cook on HIGH for 3 hours. The eggplant should be very tender when pierced with a fork.
6. Stir in the dried penne pasta, ensuring it is submerged in the sauce. Tip: Breaking longer pasta in half before adding helps it fit better and cook evenly.
7. Cover and cook on HIGH for 1 more hour, or until the pasta is al dente.
8. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
9. Cover and cook on HIGH for 15 minutes, just until the cheese is melted and bubbly. Tip: For a browned top, transfer the mixture to a broiler-safe dish and broil for 2-3 minutes after the slow cooker step.
10. Turn off the slow cooker and let it sit, covered, for 10 minutes.
11. Stir in the chopped fresh basil just before serving.
Expect a hearty, saucy texture where the eggplant nearly dissolves into the rich tomato base. Each bite offers a comforting blend of melted cheese and al dente pasta. Elevate it by serving with a crisp green salad or crusty garlic bread for a complete meal.
Slow Cooker Cajun Chicken Pasta
Packed with bold Cajun spices, this slow cooker chicken pasta delivers a creamy, satisfying meal with minimal effort. Perfect for busy weeknights, it simmers all day while you handle other tasks. The result is tender chicken and al dente pasta in a rich, flavorful sauce.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
For the chicken and base:
– 2 lbs boneless, skinless chicken breasts
– 1 tbsp Cajun seasoning
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
For the sauce:
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1 cup heavy cream
– 8 oz cream cheese, cubed
– 1 tsp smoked paprika
– 1/2 tsp salt
For finishing:
– 12 oz penne pasta
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken breasts dry with paper towels, then rub them evenly with 1 tbsp Cajun seasoning. Tip: Drying the chicken helps the seasoning adhere better.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the seasoned chicken breasts for 3-4 minutes per side until golden brown. Tip: Searing locks in juices and adds depth of flavor.
4. Transfer the seared chicken to a 6-quart slow cooker.
5. In the same skillet, sauté 1 diced onion, 3 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced green bell pepper for 5 minutes until softened.
6. Add the sautéed vegetables to the slow cooker with the chicken.
7. Pour in 1 can undrained diced tomatoes, 2 cups chicken broth, 1 cup heavy cream, 8 oz cubed cream cheese, 1 tsp smoked paprika, and 1/2 tsp salt.
8. Stir all ingredients in the slow cooker until well combined.
9. Cover and cook on LOW for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
10. After 4 hours, remove the chicken breasts and shred them with two forks.
11. Return the shredded chicken to the slow cooker.
12. Stir in 12 oz penne pasta, ensuring it’s fully submerged in the liquid.
13. Cover and cook on HIGH for 30 minutes until the pasta is al dente.
14. Turn off the slow cooker and stir in 1/2 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.
15. Let the pasta rest for 5 minutes before serving to allow the sauce to thicken slightly.
Unbelievably creamy with a smoky kick from the paprika, this pasta features tender shreds of chicken and perfectly cooked penne. The bell peppers add a slight crunch, balancing the rich sauce. For a creative twist, serve it topped with extra Parmesan and a side of crusty garlic bread to soak up every last drop.
Conclusion
Effortless dinners await with these 22 slow cooker pasta recipes—perfect for your busiest nights. I hope you find some new family favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
