Perfect Pasta Recipes You Can Make in Your Crockpot
Crockpot pastas are an excellent way to enhance dinnertime flavors without increasing your workload in the kitchen. From buffalo chicken macaroni and cheese to chicken Alfredo lasagna, these six slow cooker recipes are perfect anytime you want a pasta dinner but don’t have time to prepare it. We guarantee these crockpot pasta recipes will be a hit among everyone who tries them.
1. Buffalo Chicken Macaroni and Cheese
Slow Cooker Gourmet’s buffalo chicken macaroni and cheese offers a heartily spiced concoction of classic buffalo flavors and an irresistible from-scratch cheese sauce everyone is sure to love. Try using a blend of sharp and mild cheddar to bring out the best flavors in this creamy, spicy pasta.
- 1 pound boneless, skinless chicken breast
- 2 cups chicken broth
- ½ cup buffalo wing sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- 8 ounces shell pasta (or other pasta)
- 3 tablespoons butter
- 2 tablespoons flour
- 2½ cups milk
- 2 cups shredded cheese
Directions: Combine chicken, broth, buffalo sauce and seasonings in a crockpot. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
Remove chicken and let cool briefly. Shred with two forks or your fingers, then add back to crockpot. Stir in pasta. Cover and cook pasta on high for 30 to 45 minutes, or until fully cooked.
In saucepan over medium high heat, melt butter. Whisk in flour. Cook, continuing to stir, for about 1 minute. Slowly pour in milk while whisking. Bring to simmer, continuing to stir, for 4 to 6 minutes until thick enough to coat a spoon. Remove from heat, whisk in cheese, then stir into crockpot. Serve at once.
2. Tortellini Soup
This tortellini soup from Foods Of Our Lives is totally hands-off, making it great for hectic weeknight suppers. Just add the ingredients, sit back, and relax as the crockpot takes care of this creamy pasta soup for you. The recipe offers a mild blend of vegetables and soothing seasonings to create a perfect accompaniment to a laid-back weeknight dinner. It takes about 10 minutes to prepare, plus 4 hours to cook, and yields 6 to 8 servings.
- 1 (20-ounce) bag fresh tortellini
- 2 cups fresh spinach
- 2 (15-ounce) cans diced tomatoes
- 4 cups chicken broth
- 1 (8-ounce) block cream cheese, broken into chunks
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons salt
Directions: Combine all ingredients in a crockpot. Cover and cook on high for 4 to 5 hours. Stir to ensure everything is heated and combined. Serve.
3. Tuscan Sausage and White Bean Ragu with Buttered Gnocchi
Half Baked Harvest’s tuscan sausage and white bean ragu with buttered gnocchi offers a tempting selection on the more sophisticated side of crockpot cooking. Inspired by the culinary traditions of Italy, this dish incorporates a deeply-flavored homemade ragu made with tomatoes, veggies, red wine, and a delicate blend of seasonings. Cooking the Italian sausage in the crockpot allows the juices to drip directly into your sauce, lending the dish a final burst of flavor. The recipe requires just 10 minutes of prep time and takes 6 to 8 hours to cook, yielding 6 servings.
- ½ sweet onion, finely chopped
- 4 cloves garlic, minced or grated
- 2 (28-ounce) cans whole San Marzano tomatoes, crushed by hand
- 3 tablespoons tomato paste
- ½ cup red wine
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 bay leaves
- 1½ teaspoons salt and pepper
- 1 pound ground spicy Italian sausage
- 1 bunch Tuscan kale, roughly chopped
- 3 cups cooked white beans
- 1 pound gnocchi
- 2 tablespoons butter
- Fresh basil and Parmesan cheese, for topping
Directions: Add tomatoes to a 4- to 8-quart crockpot. Stir in the onion, garlic, tomato paste, red wine, dried basil, dried oregano, bay leaves, salt, and pepper.
Roll the sausage into bite-size balls with your hands. Add meatballs to crockpot and very carefully stir to submerge. Cover and cook on low for 6 to 8 hours. Thirty minutes before serving, stir in the kale and white beans.
Increase heat to high, cover and cook for 20 to 30 minutes. Meanwhile, cook the gnocchi according to package directions. Drain well and toss with 2 tablespoons butter plus a bit of basil and Parmesan. To serve, divide the gnocchi among dishes. Top with the sauce. Serve garnished with more basil and Parmesan.
4. Chicken Noodle Soup
This veggie-filled chicken noodle soup contains nutrient-packed celery and carrot in each bite. The stew is lightly seasoned with thyme, parsley, salt, and pepper, allowing the full flavors of the chicken and broth base to shine. Pip and Ebby’s recipe takes about 5 hours to complete and yields 6 servings.
- 2 boneless chicken breast halves
- 5 carrots, peeled and sliced
- 5 stalks celery, sliced
- 1 onion, chopped
- 2 (32-ounce) containers chicken broth
- 3 cloves garlic, minced
- ¼ cup flat-leaf parsley, finely chopped
- 1 teaspoon thyme
- Salt and pepper, to taste
- 8 ounces egg noodles
Directions: Combine chicken, carrots, celery, onion, chicken broth, garlic, parsley, thyme, salt, and pepper in a crockpot. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Remove the chicken and let cool briefly. Shred using two forks or your fingers. About 15 minutes before serving, add it back into the crockpot along with the noodles. Stir to combine and continue to cook until noodles are tender. Serve.
5. Enchilada Orzo
Enjoy a taste of Mexican-style comfort food with this slow cooker enchilada orzo from Damn Delicious. It’s zesty and creamy at once, offering the zip of your favorite Mexican flavors. Enchilada sauce, black beans, corn, and bold fire-roasted tomatoes blend wonderfully with mild cream cheese and veggie broth, while an orzo pasta base completes the dish. The dish takes about 10 minutes to prepare, plus a little over 8 hours to cook, and yields 6 servings.
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can mild enchilada sauce
- 1 (4.5-ounce) can chopped green chilies, drained
- ½ cup vegetable broth, or more, as needed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- 2 cups uncooked orzo pasta
- 2 tablespoons chopped fresh cilantro leaves
Directions: Add tomatoes, enchilada sauce, green chilies, vegetable broth, corn, and black beans to your slow cooker. Season with salt and pepper, then stir to combine. Dot cream cheese over the top. Cover and cook on low for 7 to 8 hours or high heat for 3 to 4 hours.
Uncover and stir to combine, then add orzo. Stir in orzo. Cover and cook for another 15 to 30 minutes. Add more vegetable broth, if needed. Garnish with cilantro and serve.
6. Chicken Alfredo Lasagna
In a change of pace from your typical beef or turkey lasagna comes this creamy chicken Alfredo lasagna from The Kitchen Magpie. It’s a one-dish selection everyone in the family will love, and it’s packed with creamy Alfredo sauce, ricotta, and chicken breast for a kick of protein in every serving. The recipe takes 20 minutes to prepare and 5 hours to cook in your crockpot, resulting in 8 delightful pasta servings.
- 2 tablespoons oil
- 3 large boneless, skinless chicken breasts, cubed
- 4 cloves garlic, minced
- ⅔ cup of red onion, diced
- 12 to 16 whole-wheat lasagna noodles, uncooked
- 3 cups Alfredo sauce
- 1 cup of water
- 1 (15-ounce) container of ricotta cheese
- 2 eggs
- 1 tablespoon oregano
- ½ teaspoon ground pepper
- 3 cups shredded mozzarella
- 1 can mushrooms
- 1 to 2 tablespoons butter
Directions: Soak the noodles in a container of warm water and set aside. Meanwhile, heat oil in a skillet set over medium-high heat. Add the chicken, garlic, and onions. Cook until meat is cooked through. Remove from skillet.
In a large measuring cup, mix Alfredo sauce and water. In a small bowl, mix ricotta with eggs, pepper, and oregano.
Grease a crockpot insert with butter or nonstick cooking spray. Add 1 cup of sauce to the crockpot, then layer three or four noodles over top, breaking to fit. Add ⅓ ricotta mixture, then layer on ⅓ of chicken mixture. Next, add ¼ of mozzarella and ⅓ of mushrooms. Continue to layer until you’ve used all remaining ingredients, finishing with a final layer of sauce and cheese.
Cover and cook on low for 5 to 6 hours. Serve.