Food
Cover the slow cooker with the lid and cook on LOW for 1 to 1 1/2 hours. Around the 45-minute mark, open the lid and gently stir, breaking up the nests as they soften. Replace the lid and continue cooking until the noodles are tender.
Once the pasta is soft and most of the liquid is absorbed into a glossy, buttery garlic sauce, give everything a good stir from the bottom so no noodles stick. If it looks a bit dry, stir in a splash of warm water or broth; if it’s too saucy, let it sit on WARM for 5 to 10 minutes with the lid off.
Taste and adjust the seasoning if you like (the salted butter and broth usually provide enough salt). Serve hot, straight from the slow cooker, with extra melted butter or a sprinkle of dried herbs if your family enjoys them.
Slow Cookers
Variations & Tips
For extra richness, stir in 1/4 cup grated Parmesan or Romano cheese right before serving; it will melt into the buttery garlic sauce and make the noodles feel a little more dressed up.
If you’re cooking for picky eaters, keep the garlic on the milder side at first (1 tablespoon), then let the grown-ups add garlic powder or red pepper flakes to their bowls. To make it vegetarian, simply swap the chicken broth for vegetable broth and keep everything else the same.
For a protein boost, stir in leftover shredded chicken, diced ham, or browned ground beef or sausage during the last 15 minutes of cooking so it warms through without overcooking the pasta. You can also toss in a handful of frozen peas or corn at the very end for a pop of color and sweetness.
Meat & Seafood
If your slow cooker runs hot, check the noodles early at about 40 minutes so they don’t get mushy—every crock is a little different, so once you know your timing, this becomes an almost hands-off, go-to recipe.
Slow Cookers
