25 Delicious Pasta Slow Cooker Recipes for Busy Weeknights

Kick back and relax, because we’ve got the ultimate solution to your busy weeknight dinners! Dive into our roundup of 25 Delicious Pasta Slow Cooker Recipes that promise to deliver comfort, flavor, and convenience straight to your table. Whether you’re craving creamy Alfredo or hearty Bolognese, these fuss-free meals will have everyone asking for seconds. Ready to transform your dinner routine? Let’s get cooking!

Creamy Garlic Parmesan Pasta Slow Cooker

Now, let’s dive into making a dish that’s as comforting as it is delicious, perfect for those busy days when you want something hearty without the hassle. This creamy garlic parmesan pasta made in a slow cooker is a game-changer for weeknight dinners.

Ingredients

• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Parmesan cheese – 1 cup, grated
• Fettuccine pasta – 8 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In your slow cooker, combine the heavy cream, chicken broth, butter, and minced garlic. Stir well to mix.
2. Cover and cook on low heat for 2 hours, allowing the flavors to meld together beautifully.
3. After 2 hours, add the fettuccine pasta, ensuring it’s fully submerged in the liquid. Tip: Break the pasta in half if necessary to fit.
4. Cover and cook on low for an additional 30 minutes, or until the pasta is al dente. Tip: Stir halfway through to prevent sticking.
5. Once the pasta is cooked, stir in the grated parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is creamy. Tip: For a thicker sauce, let it sit uncovered for 5 minutes before serving.

This dish boasts a luxuriously creamy texture with a rich garlic and parmesan flavor that’s irresistibly comforting. Try serving it with a sprinkle of fresh parsley or a side of crusty bread to soak up every last bit of sauce.

Slow Cooker Spaghetti Bolognese

Delving into the world of slow cooking can transform your weeknight dinners into something extraordinary, and this Slow Cooker Spaghetti Bolognese is no exception. Perfect for beginners, this recipe simplifies the classic dish into an effortless, flavorful meal.

Ingredients

• Ground beef – 1 lb
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Crushed tomatoes – 28 oz can
• Beef broth – 1 cup
• Spaghetti – 8 oz
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 7 minutes. Tip: Draining excess fat ensures a less greasy sauce.
3. Transfer the beef mixture to the slow cooker. Stir in tomato paste, crushed tomatoes, beef broth, salt, and black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring occasionally prevents sticking and ensures even cooking.
5. 30 minutes before serving, cook spaghetti according to package instructions until al dente. Drain and set aside. Tip: Reserving a cup of pasta water can help adjust sauce consistency if needed.
6. Combine cooked spaghetti with the Bolognese sauce in the slow cooker, mixing well to coat the pasta evenly.

Rich in flavor and tender in texture, this Slow Cooker Spaghetti Bolognese pairs beautifully with a sprinkle of Parmesan cheese or a side of garlic bread for a comforting meal that’s sure to impress.

Easy Slow Cooker Mac and Cheese

Absolutely nothing beats the comfort of a creamy, cheesy bowl of mac and cheese, especially when it’s made effortlessly in your slow cooker. This recipe is designed for beginners, guiding you through each step to ensure a perfect dish every time.

Ingredients

• Elbow macaroni – 16 oz
• Sharp cheddar cheese – 4 cups, shredded
• Whole milk – 2 cups
• Butter – ½ cup, melted
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
2. Add the elbow macaroni, shredded cheddar cheese, whole milk, melted butter, salt, and black pepper to the slow cooker.
3. Stir all the ingredients together until well combined. Tip: For an extra creamy texture, let the mixture sit for 5 minutes before stirring again.
4. Cover the slow cooker and cook on LOW for 2 hours, stirring every 30 minutes to ensure even cooking. Tip: Avoid lifting the lid too often to maintain a consistent temperature.
5. After 2 hours, check the macaroni for doneness. It should be tender and the cheese fully melted. Tip: If the mac and cheese seems too thick, stir in a little more milk until desired consistency is reached.
6. Once done, turn off the slow cooker and let the mac and cheese sit for 5 minutes before serving. This allows the sauce to thicken slightly.

The result is a luxuriously creamy mac and cheese with a rich, cheesy flavor that’s perfectly balanced with a hint of pepper. Serve it straight from the slow cooker for a comforting family dinner, or jazz it up with a sprinkle of crispy bacon bits for added texture.

Slow Cooker Chicken Alfredo Pasta

Alright, let’s dive into making a comforting Slow Cooker Chicken Alfredo Pasta that’s perfect for busy weeknights. This dish combines tender chicken and creamy Alfredo sauce with perfectly cooked pasta, all made effortlessly in your slow cooker.

Ingredients

• Chicken breast – 2 lbs
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup
• Garlic – 2 cloves
• Fettuccine pasta – 16 oz
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the chicken breast in the slow cooker.
2. Add the heavy cream, Parmesan cheese, minced garlic, salt, and black pepper to the slow cooker.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Add the fettuccine pasta to the slow cooker, ensuring it’s fully submerged in the sauce.
7. Cover and cook on high for an additional 30 minutes, or until the pasta is al dente.
8. Stir the pasta well to coat it evenly with the sauce before serving.

With its creamy texture and rich flavor, this Slow Cooker Chicken Alfredo Pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.

Hearty Slow Cooker Beef Stroganoff Pasta

Ready to dive into a comforting classic that practically cooks itself? This Hearty Slow Cooker Beef Stroganoff Pasta is your ticket to a flavorful, fuss-free meal that’s perfect for busy weeknights.

Ingredients

• Beef chuck roast – 2 lbs
• Cream of mushroom soup – 1 can (10.5 oz)
• Beef broth – 1 cup
• Worcestershire sauce – 1 tbsp
• Egg noodles – 8 oz
• Sour cream – 1/2 cup

Instructions

1. Trim excess fat from the beef chuck roast and cut into 1-inch cubes.
2. Place the beef cubes in the slow cooker.
3. Pour the cream of mushroom soup, beef broth, and Worcestershire sauce over the beef. Stir to combine.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender. Tip: For deeper flavor, brown the beef cubes in a skillet before adding to the slow cooker.
5. 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.
6. Stir the sour cream into the slow cooker until fully incorporated. Tip: Temper the sour cream with a ladle of hot liquid before adding to prevent curdling.
7. Add the cooked egg noodles to the slow cooker and toss to coat with the sauce.

Serve this creamy, savory stroganoff over a bed of buttery egg noodles for a meal that’s both comforting and satisfying. The tender beef and rich sauce pair wonderfully with a crisp green salad or steamed vegetables for a balanced dinner.

Slow Cooker Vegetarian Lasagna

Kickstart your culinary journey with this effortless Slow Cooker Vegetarian Lasagna, a dish that marries convenience with hearty flavors, perfect for both weeknight dinners and leisurely weekends.

Ingredients

• Lasagna noodles – 12 oz
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 24 oz
• Spinach – 10 oz, frozen and thawed
• Egg – 1
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. In a bowl, mix ricotta cheese, egg, garlic powder, and salt until well combined.
2. Layer the bottom of the slow cooker with a thin layer of marinara sauce.
3. Place a layer of lasagna noodles over the sauce, breaking them to fit if necessary.
4. Spread half of the ricotta mixture over the noodles, then sprinkle with half of the spinach and 1 cup of mozzarella cheese.
5. Repeat the layers: sauce, noodles, remaining ricotta mixture, spinach, and mozzarella.
6. Top with a final layer of noodles and the remaining marinara sauce.
7. Cover and cook on low for 4 hours or until noodles are tender.
8. Let the lasagna sit for 10 minutes before serving to set.

With its layers of creamy ricotta, vibrant spinach, and melted mozzarella, this lasagna offers a comforting texture and rich flavor. Serve it with a crisp green salad or garlic bread for a complete meal.

Slow Cooker Pasta e Fagioli

This hearty Slow Cooker Pasta e Fagioli is a comforting blend of pasta and beans, simmered to perfection. Today, we’ll walk through each step to ensure your dish turns out flavorful and satisfying.

Ingredients

• Olive oil – 2 tbsp
• Ground beef – 1 lb
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Tomato paste – 2 tbsp
• Diced tomatoes – 1 can (14.5 oz)
• Beef broth – 4 cups
• Great Northern beans – 1 can (15 oz), drained and rinsed
• Ditalini pasta – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tsp
• Dried basil – 1 tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Tip: Break the beef into small pieces as it cooks for even browning.
2. Transfer the browned beef to the slow cooker. Add onion, garlic, carrots, and celery to the skillet. Cook until vegetables are softened, about 5 minutes.
3. Stir in tomato paste and cook for 1 minute. Transfer the vegetable mixture to the slow cooker.
4. Add diced tomatoes, beef broth, beans, salt, pepper, oregano, and basil to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it cook on LOW if time allows.
6. Stir in ditalini pasta. Cover and cook on HIGH for an additional 30 minutes, or until pasta is al dente. Tip: Check the pasta at 20 minutes to prevent overcooking.
7. Turn off the slow cooker and let the soup sit for 5 minutes before serving. This allows the flavors to meld together.

Great texture comes from the tender pasta and beans, while the herbs and beef broth create a rich, savory flavor. Serve with a sprinkle of Parmesan cheese and crusty bread for a complete meal.

Slow Cooker Tuscan Sausage Pasta

For those evenings when you crave something hearty yet effortless, this dish combines the rustic flavors of Tuscany with the convenience of your slow cooker. Follow these steps to create a comforting meal that practically cooks itself.

Ingredients

• Italian sausage – 1 lb
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Penne pasta – 8 oz
• Spinach – 2 cups
• Parmesan cheese – ½ cup
• Garlic – 2 cloves
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your slow cooker. Tip: Draining excess fat is optional for a richer flavor.
3. Add minced garlic, chicken broth, and heavy cream to the slow cooker, stirring to combine.
4. Cover and cook on low for 4 hours. Tip: Avoid lifting the lid to ensure even cooking.
5. Stir in penne pasta and spinach, ensuring the pasta is submerged. Cook on high for an additional 30 minutes. Tip: The pasta should be al dente; check at 25 minutes to prevent overcooking.
6. Stir in Parmesan cheese until melted and evenly distributed.

Creamy with a hint of garlic and the savory depth of Italian sausage, this pasta dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Slow Cooker Shrimp Scampi Pasta

Zesty and effortlessly elegant, this Slow Cooker Shrimp Scampi Pasta is your ticket to a fuss-free dinner that doesn’t skimp on flavor. Let’s dive into the simple steps to create this comforting dish.

Ingredients

• Shrimp – 1 lb
• Pasta – 8 oz
• Butter – 4 tbsp
• Garlic – 4 cloves
• Lemon juice – 2 tbsp
• Chicken broth – 1 cup
• Parsley – 2 tbsp

Instructions

1. Peel and devein the shrimp, then pat them dry with paper towels to ensure they sear properly.
2. Melt the butter in the slow cooker on the high setting, then add minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the slow cooker, stirring to coat them in the garlic butter, and cook for 2 minutes until they start to turn pink.
4. Pour in the lemon juice and chicken broth, then add the pasta, ensuring it’s submerged in the liquid.
5. Cover and cook on high for 45 minutes, stirring halfway through to prevent sticking.
6. Once the pasta is al dente and the shrimp are fully cooked, sprinkle with chopped parsley before serving.

Now, the dish boasts a creamy texture with a bright, lemony flavor that pairs wonderfully with a crisp white wine. For a twist, serve it over a bed of fresh arugula to add a peppery contrast to the rich pasta.

Slow Cooker Three Cheese Tortellini

Many busy weeknights call for a meal that’s both comforting and effortless, and this slow cooker three cheese tortellini is just the answer. Let’s walk through how to create this creamy, cheesy dish with minimal fuss.

Ingredients

• Cheese tortellini – 20 oz
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Garlic powder – 1 tsp
• Italian seasoning – 1 tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Place the cheese tortellini in the slow cooker.
2. Pour the heavy cream and chicken broth over the tortellini.
3. Sprinkle the garlic powder and Italian seasoning evenly over the top. Tip: For a richer flavor, toast the spices in a dry pan for 30 seconds before adding.
4. Cover and cook on low for 3 hours. Tip: Avoid opening the lid during cooking to keep the temperature steady.
5. After 3 hours, stir in the grated Parmesan cheese until melted and well combined. Tip: For extra creaminess, let the dish sit for 5 minutes before serving.

Creamy and rich, this tortellini dish boasts a velvety texture that clings to each pasta piece. Serve it with a sprinkle of fresh basil or a side of crusty bread to soak up the delicious sauce.

Slow Cooker Pasta Primavera

One of the easiest ways to enjoy a hearty, vegetable-packed meal without spending hours in the kitchen is by using your slow cooker. This Slow Cooker Pasta Primavera recipe is perfect for busy weeknights, combining minimal prep with maximum flavor.

Ingredients

• Pasta – 8 oz
• Vegetable broth – 2 cups
• Heavy cream – 1 cup
• Mixed vegetables (carrots, broccoli, bell peppers) – 2 cups
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the mixed vegetables and minced garlic into the slow cooker.
2. Pour the vegetable broth over the vegetables.
3. Cover and cook on low for 4 hours, or until the vegetables are tender. Tip: Stirring halfway through ensures even cooking.
4. Add the pasta, heavy cream, salt, and black pepper to the slow cooker. Tip: Breaking the pasta in half helps it fit better and cook more evenly.
5. Cover and cook on high for an additional 30 minutes, or until the pasta is al dente. Tip: Check the pasta at 20 minutes to avoid overcooking.
6. Stir in the grated Parmesan cheese until melted and well combined.

Lusciously creamy with a vibrant mix of tender vegetables, this dish is a comforting yet fresh take on pasta primavera. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Slow Cooker Mushroom and Spinach Pasta

When the hustle of the day leaves little room for elaborate meals, this Slow Cooker Mushroom and Spinach Pasta comes to the rescue with its simplicity and depth of flavor.

Ingredients

• Pasta – 8 oz
• Mushrooms – 1 cup, sliced
• Spinach – 2 cups
• Garlic – 2 cloves, minced
• Vegetable broth – 2 cups
• Heavy cream – ½ cup
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the pasta, mushrooms, spinach, and minced garlic into the slow cooker.
2. Pour the vegetable broth and heavy cream over the ingredients in the slow cooker.
3. Season with salt and black pepper, then stir gently to combine all ingredients.
4. Cover and cook on low for 4 hours, or until the pasta is al dente. Tip: Avoid stirring too often to prevent the pasta from becoming mushy.
5. Once cooked, sprinkle grated Parmesan cheese over the top and let it melt for about 5 minutes. Tip: For a richer flavor, use freshly grated Parmesan instead of pre-packaged.
6. Give the pasta a final gentle stir to incorporate the melted cheese. Tip: If the pasta seems too thick, add a splash of warm broth to loosen it up.

Unbelievably creamy and packed with earthy flavors, this pasta dish is a testament to the magic of slow cooking. Serve it with a side of crusty bread to soak up the delicious sauce, or top with extra Parmesan for an added punch of umami.

Slow Cooker Chicken Pesto Pasta

One of the easiest ways to whip up a comforting meal without spending hours in the kitchen is by using your slow cooker. This Slow Cooker Chicken Pesto Pasta combines tender chicken, vibrant pesto, and al dente pasta for a dish that’s as effortless as it is delicious.

Ingredients

• Chicken breasts – 2 lbs
• Pesto – 1 cup
• Heavy cream – 1 cup
• Chicken broth – 1 cup
• Penne pasta – 1 lb
• Parmesan cheese – ½ cup

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. Pour the pesto, heavy cream, and chicken broth over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours. Tip: For even more flavor, sear the chicken breasts in a pan before adding them to the slow cooker.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Add the penne pasta to the slow cooker, ensuring it’s fully submerged in the liquid. Tip: If the pasta isn’t fully covered, add a bit more chicken broth.
7. Cover and cook on high for an additional 30 minutes, or until the pasta is al dente. Tip: Stir the pasta halfway through to prevent sticking.
8. Stir in the Parmesan cheese until melted and well combined.

With its creamy texture and rich pesto flavor, this dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a complete meal.

Slow Cooker Italian Sausage and Peppers Pasta

Very few dishes offer the comfort and simplicity of a slow cooker meal, especially when it combines the hearty flavors of Italian sausage with the sweetness of peppers over pasta. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Tomato sauce – 2 cups
• Pasta – 8 oz
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to the slow cooker. Tip: Draining excess fat is optional for a lighter dish.
3. In the same skillet, add sliced bell peppers, onion, and minced garlic. Sauté for 3 minutes until slightly softened.
4. Add the sautéed vegetables to the slow cooker with the sausage.
5. Pour tomato sauce over the sausage and vegetables. Season with salt and black pepper. Stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring is not necessary, but you can check once to ensure even cooking.
7. 30 minutes before serving, cook pasta according to package instructions until al dente. Tip: Reserve ½ cup of pasta water to adjust sauce consistency if needed.
8. Drain pasta and add it to the slow cooker. Stir to coat the pasta with the sauce.
9. Serve hot. Best enjoyed with a sprinkle of grated Parmesan cheese on top.

Brimming with rich flavors, this dish boasts a perfect balance between the savory sausage and the sweetness of the peppers. The pasta absorbs the sauce beautifully, making every bite a delight. For a creative twist, serve it in hollowed-out bell peppers for an edible bowl experience.

Slow Cooker Creamy Tomato Basil Pasta

Just imagine coming home to the comforting aroma of a creamy, herb-infused pasta that’s been simmering to perfection all day. This Slow Cooker Creamy Tomato Basil Pasta is a dream for busy weeknights, combining simplicity with rich flavors in every bite.

Ingredients

• Penne pasta – 1 lb
• Heavy cream – 1 cup
• Tomato sauce – 2 cups
• Fresh basil – ¼ cup, chopped
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the penne pasta, heavy cream, tomato sauce, minced garlic, salt, and black pepper into the slow cooker.
2. Stir all the ingredients until well combined, ensuring the pasta is evenly coated with the sauce.
3. Cover the slow cooker and set it to cook on LOW for 4 hours. Tip: Avoid opening the lid frequently to prevent heat loss.
4. After 3 hours, stir in the chopped fresh basil. Tip: Adding basil towards the end preserves its vibrant color and flavor.
5. Continue cooking for the remaining hour, then check the pasta for doneness. Tip: The pasta should be al dente, not mushy.
6. Once done, turn off the slow cooker and let the pasta sit for 5 minutes before serving to allow the sauce to thicken slightly.

Velvety and rich, this pasta dish boasts a harmonious blend of creamy tomato sauce and aromatic basil. Serve it with a sprinkle of grated Parmesan and a side of garlic bread for an extra touch of indulgence.

Slow Cooker Pasta with Meatballs

When the craving for a hearty, comforting meal hits but time is tight, this slow cooker pasta with meatballs is your go-to solution. It’s a fuss-free recipe that delivers rich flavors with minimal effort, perfect for busy weeknights.

Ingredients

• Ground beef – 1 lb
• Breadcrumbs – 1/2 cup
• Egg – 1
• Garlic powder – 1 tsp
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Pasta sauce – 24 oz
• Water – 1/2 cup
• Penne pasta – 8 oz

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, salt, and pepper. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a tray. For even cooking, ensure all meatballs are the same size.
3. Pour pasta sauce and water into the slow cooker, stirring to combine. Gently add meatballs, ensuring they’re submerged in the sauce.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they reach an internal temperature of 165°F.
5. Add penne pasta to the slow cooker, stirring to coat with sauce. Cover and cook on HIGH for an additional 15 minutes, or until pasta is al dente.
6. Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly.

Perfectly tender meatballs and al dente pasta come together in a rich, savory sauce that’s deeply satisfying. Serve with a sprinkle of Parmesan cheese and a side of garlic bread for an extra touch of comfort.

Slow Cooker Pasta Carbonara

Now, let’s dive into making a comforting Slow Cooker Pasta Carbonara, a dish that combines the creamy richness of traditional carbonara with the convenience of your slow cooker. Perfect for those busy days when you crave something hearty without the fuss.

Ingredients

• Eggs – 2 large
• Parmesan cheese – 1 cup, grated
• Bacon – 6 slices, chopped
• Garlic – 2 cloves, minced
• Spaghetti – 8 oz
• Black pepper – ½ tsp
• Water – 4 cups

Instructions

1. In a bowl, whisk together the eggs and Parmesan cheese until well combined. Set aside.
2. Turn the slow cooker to high and add the chopped bacon. Cook for 10 minutes, stirring occasionally, until the bacon is crispy.
3. Add the minced garlic to the slow cooker and stir for 1 minute until fragrant.
4. Break the spaghetti in half and add it to the slow cooker along with the water and black pepper. Stir to combine.
5. Cover and cook on high for 1 hour, stirring every 15 minutes to prevent sticking.
6. After 1 hour, remove the lid and quickly stir in the egg and cheese mixture until the pasta is evenly coated and the sauce thickens.
7. Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.

You’ll love the creamy texture and the smoky flavor from the bacon in this dish. Try serving it with a side of steamed vegetables for a complete meal.

Slow Cooker Pasta with Roasted Red Pepper Sauce

Gathering around the table for a hearty meal doesn’t have to be complicated, especially when your slow cooker does most of the work. This pasta dish, bathed in a rich roasted red pepper sauce, is as effortless as it is delicious, perfect for busy weeknights or lazy weekends.

Ingredients

• Pasta – 1 lb
• Roasted red peppers – 2 cups
• Garlic – 3 cloves
• Heavy cream – 1 cup
• Chicken broth – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the roasted red peppers and garlic in a blender. Blend until smooth.
2. Pour the blended red pepper mixture into the slow cooker. Add the heavy cream, chicken broth, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 4 hours, stirring occasionally to prevent sticking.
4. After 4 hours, increase the heat to high and add the pasta. Stir well to ensure all pasta is submerged in the sauce.
5. Cover and cook for an additional 30 minutes, or until the pasta is al dente. Tip: Check the pasta at the 20-minute mark to avoid overcooking.
6. Once the pasta is cooked, turn off the slow cooker and let it sit for 5 minutes. Tip: This allows the sauce to thicken slightly.
7. Stir the pasta one final time before serving. Tip: For an extra touch of flavor, garnish with freshly grated Parmesan cheese.

Finished with a velvety sauce that clings to every strand of pasta, this dish offers a smoky sweetness from the roasted red peppers balanced by the richness of the cream. Serve it with a side of crusty bread to soak up every last drop of sauce, or top with grilled chicken for a protein-packed variation.

Slow Cooker Pasta with Sun-Dried Tomatoes and Olives

Creating a delicious meal doesn’t have to be complicated, especially when you have a slow cooker to do most of the work. This recipe for pasta with sun-dried tomatoes and olives is a testament to that, offering a flavorful dish with minimal effort.

Ingredients

• Pasta – 8 oz
• Sun-dried tomatoes – ½ cup
• Olives – ½ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Vegetable broth – 2 cups
• Salt – ½ tsp

Instructions

1. Chop the sun-dried tomatoes and olives into small pieces.
2. Mince the garlic cloves finely.
3. Turn the slow cooker on to the low setting and add the olive oil.
4. Add the minced garlic to the slow cooker and let it sauté for 2 minutes until fragrant.
5. Tip: Stir the garlic occasionally to prevent it from burning.
6. Add the chopped sun-dried tomatoes and olives to the slow cooker, stirring to combine with the garlic.
7. Pour in the vegetable broth and add the salt, stirring well.
8. Add the pasta to the slow cooker, ensuring it’s submerged in the liquid.
9. Cover and cook on low for 2 hours, stirring once halfway through.
10. Tip: Check the pasta at the 1.5-hour mark to ensure it doesn’t overcook.
11. Once the pasta is al dente, turn off the slow cooker and let it sit covered for 5 minutes before serving.
12. Tip: For an extra flavor boost, drizzle with a bit more olive oil before serving.

Ready to serve, this dish boasts a perfect balance of tangy sun-dried tomatoes and briny olives, with the pasta cooked to al dente perfection. Consider topping it with grated Parmesan or serving it alongside a crisp green salad for a complete meal.

Slow Cooker Pasta with Spinach and Artichokes

Here’s a simple yet flavorful dish that combines the convenience of a slow cooker with the hearty satisfaction of pasta. Perfect for busy weeknights or lazy weekends, this recipe requires minimal prep and delivers maximum flavor.

Ingredients

• Pasta – 8 oz
• Spinach – 2 cups
• Artichoke hearts – 1 cup, chopped
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the pasta, spinach, artichoke hearts, heavy cream, garlic, Parmesan cheese, salt, and black pepper into the slow cooker.
2. Stir all ingredients until well combined. Tip: Ensure the pasta is fully submerged in the liquid to cook evenly.
3. Cover and cook on low for 3 hours. Tip: Avoid opening the lid frequently to check, as this can release heat and extend cooking time.
4. After 3 hours, stir the pasta mixture to evenly distribute the melted cheese and creamy sauce. Tip: If the pasta seems too dry, add a splash of milk or water to reach your desired consistency.
5. Serve hot, garnished with extra Parmesan cheese if desired.

Zesty and creamy, this dish offers a delightful contrast between the tender pasta and the slight crunch of artichokes. For an extra touch of elegance, serve it in individual bowls topped with a sprinkle of red pepper flakes or a drizzle of olive oil.

Slow Cooker Pasta with Butternut Squash and Sage

Slow cookers are a game-changer for busy home cooks, and this recipe is no exception. Simple ingredients transform into a comforting dish with minimal effort.

Ingredients

• Butternut squash – 2 cups, cubed
• Pasta – 8 oz
• Sage – 2 tbsp, chopped
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a skillet over medium heat for 1 minute.
2. Add butternut squash cubes to the skillet, sautéing for 5 minutes until slightly golden.
3. Transfer the sautéed squash to the slow cooker.
4. Add pasta, sage, vegetable broth, salt, and black pepper to the slow cooker.
5. Stir all ingredients gently to combine.
6. Cover and cook on low for 4 hours, checking at 3 hours to ensure pasta is al dente.
7. Once cooking is complete, give the pasta a final stir to distribute the squash evenly.

With its creamy texture and earthy sage flavor, this dish pairs wonderfully with a crisp green salad or a sprinkle of grated Parmesan for an extra touch of richness.

Slow Cooker Pasta with Pumpkin and Sausage

Here’s a comforting dish that combines the heartiness of sausage with the subtle sweetness of pumpkin, all melded together in your slow cooker for an effortless meal.

Ingredients

• Italian sausage – 1 lb
• Pumpkin puree – 1 cup
• Chicken broth – 2 cups
• Penne pasta – 8 oz
• Heavy cream – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Brown the Italian sausage in a skillet over medium heat until no pink remains, about 5 minutes. Drain excess fat.
2. Transfer the browned sausage to the slow cooker. Add pumpkin puree, chicken broth, garlic powder, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 4 hours. Tip: For a thicker sauce, you can mash some of the pumpkin against the side of the slow cooker before adding the pasta.
4. Add the penne pasta and heavy cream to the slow cooker. Stir well to ensure the pasta is submerged in the liquid.
5. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente. Tip: Avoid overcooking the pasta by checking it at the 25-minute mark.
6. Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly. Tip: For an extra touch of flavor, garnish with grated Parmesan cheese and fresh parsley.

Kindly savor the creamy texture and the harmonious blend of savory sausage with the sweet, earthy notes of pumpkin. Serve this dish with a side of crusty bread to soak up the delicious sauce, or top it with a sprinkle of red pepper flakes for a bit of heat.

Slow Cooker Pasta with Broccoli and Cheddar

For those busy days when you crave something comforting yet easy, this slow cooker pasta with broccoli and cheddar is your go-to solution. It’s a simple, hearty dish that combines the creaminess of cheddar with the freshness of broccoli, all cooked to perfection in your slow cooker.

Ingredients

– Pasta – 8 oz
– Broccoli florets – 2 cups
– Cheddar cheese – 1 cup, shredded
– Milk – 1 cup
– Salt – ½ tsp
– Water – 4 cups

Instructions

1. Place the pasta, broccoli florets, and salt in the slow cooker.
2. Pour water over the pasta and broccoli until they are fully submerged.
3. Cover and cook on high for 2 hours, checking at the 1.5-hour mark to ensure the pasta is al dente.
4. Drain any excess water, leaving just enough to keep the pasta moist.
5. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the sauce is creamy.
6. Let it sit for 5 minutes before serving to allow the flavors to meld together.

Tip: For an extra creamy texture, you can substitute half of the milk with heavy cream.
Tip: If you prefer a bit of crunch, reserve some broccoli florets to add fresh after cooking.
Tip: Always shred your own cheese for the best meltability and flavor.

Delightfully creamy with a slight crunch from the broccoli, this dish is a comforting meal on its own or can be elevated with a sprinkle of crispy bacon or breadcrumbs on top for added texture.

Slow Cooker Pasta with Peas and Pancetta

Here’s a simple yet flavorful dish that brings comfort to any table with minimal effort. Slow Cooker Pasta with Peas and Pancetta is perfect for those busy days when you want something hearty without the hassle.

Ingredients

• Pancetta – 4 oz, diced
• Pasta – 8 oz, uncooked
• Peas – 1 cup, frozen
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Parmesan cheese – ½ cup, grated
• Black pepper – ¼ tsp

Instructions

1. Turn the slow cooker to the high setting and add the diced pancetta. Cook for 10 minutes until it starts to render its fat.
2. Add the uncooked pasta to the slow cooker, stirring to coat it in the pancetta fat for extra flavor.
3. Pour in the chicken broth and frozen peas, ensuring the pasta is fully submerged in the liquid.
4. Cover and cook on high for 1 hour, stirring halfway through to prevent sticking.
5. After 1 hour, check the pasta for doneness. It should be al dente; if not, cook for an additional 10 minutes.
6. Stir in the heavy cream, grated Parmesan cheese, and black pepper until the cheese is melted and the sauce is creamy.
7. Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly.

Kindly note, this dish offers a creamy texture with the salty crunch of pancetta and the sweet pop of peas. For a twist, serve it with a sprinkle of red pepper flakes or a side of crusty bread to soak up the sauce.

Slow Cooker Pasta with Zucchini and Corn

Now, let’s dive into making a comforting and easy Slow Cooker Pasta with Zucchini and Corn, perfect for those busy days when you want a hearty meal without the fuss.

Ingredients

• Pasta – 8 oz
• Zucchini – 2 cups, sliced
• Corn – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Turn your slow cooker to the high setting and add the olive oil, allowing it to warm for about 2 minutes.
2. Add the minced garlic to the slow cooker, stirring for 30 seconds until fragrant. Tip: This quick step enhances the flavor base of your dish.
3. Pour in the vegetable broth, followed by the pasta, zucchini, corn, salt, and black pepper. Stir to combine. Tip: Ensure the pasta is fully submerged in the broth for even cooking.
4. Cover and cook on high for 2 hours, stirring once halfway through. Tip: Avoid opening the lid too often to maintain the cooking temperature.
5. After 2 hours, check the pasta for doneness. It should be al dente, and the vegetables tender.

Here, the pasta absorbs the savory broth, becoming wonderfully tender, while the zucchini and corn add a fresh, sweet contrast. Serve it with a sprinkle of Parmesan or a drizzle of chili oil for an extra kick.

Conclusion

Ready to transform your busy weeknights? Our roundup of 25 delicious pasta slow cooker recipes is your ticket to easy, hearty meals that save time without sacrificing flavor. We’d love to hear which dishes become your family favorites—drop us a comment below! And if you found this collection helpful, why not share the love? Pin this article on Pinterest to keep these recipes handy for your next culinary adventure.