Slow Cooker Farfalle Comfort

This easy 5-ingredient slow cooker farfalle is creamy, cheesy, and full of comfort. Simple pantry ingredients turn into a rich, spoonable pasta dish with a golden cheese top. It’s a cozy dinner that needs almost no work, perfect for busy days when you still want something warm.

This little slow cooker farfalle dish is the kind of cozy meal I make when the weather starts warming up, but I still want something comforting for dinner. It reminds me of the baked casseroles my mom used to make on the farm, with that golden, bubbly cheese on top and a soft, creamy middle. But this time, the slow cooker does all the work while you’re out in the garden or busy running errands.

Using just five simple pantry ingredients, the dry farfalle pasta slowly soaks up a creamy, tasty sauce and turns into a thick, spoonable dish full of rich, baked-in flavor. It feels a lot like the classic Midwestern hotdishes, just made easy for those busy pre-summer days.

Scoop this creamy farfalle straight from the slow cooker into warm bowls. Serve it with something fresh and crunchy to balance out the richness, like a simple lettuce salad with tangy dressing or sliced garden tomatoes with a little salt. Buttered green beans or steamed broccoli also go really well on the side.

A piece of crusty bread or a soft dinner roll is great for soaking up the creamy sauce around the edges. Unsweetened iced tea or lemonade keeps the meal feeling light, even though the pasta itself is wonderfully filling.

Servings: 6

Ingredients

• 12 oz dry farfalle pasta
• 3 cups low-sodium chicken broth
• 10.5 oz can condensed cream of mushroom soup
• 2 cups shredded mozzarella cheese, divided
• 1 tsp garlic powder

Slow Cooker Farfalle Comfort: Directions

1. Rub a little oil or butter inside your 4- to 6-quart slow cooker. This stops the pasta from sticking and makes the slow cooker easy to clean later.
2. Put the dry farfalle pasta into the slow cooker. Spread it out into an even layer so every piece cooks the same amount.
3. In a medium bowl, mix the chicken broth, cream of mushroom soup, and garlic powder until everything is well blended. Keep mixing until the sauce is smooth with no big lumps left.
4. Pour the soup mixture evenly over the dry pasta in the slow cooker. Press down gently with a spoon so most of the pasta sits under the liquid. It’s okay if a few pieces poke out on top — they will soften as they cook.
5. Sprinkle 1½ cups of the shredded mozzarella over the top of the pasta. Save the last ½ cup of cheese for later, to make a deep golden crust.
6. Put the lid on the slow cooker and cook on HIGH for 1½ to 2 hours, until the pasta feels just soft when you bite it. Try not to lift the lid during the first hour, so the heat and steam can build up properly.
7. Once the pasta is soft and the sauce has turned thick and creamy, gently stir from the edges into the middle. This pulls the melted cheese and thick sauce down into the pasta. Smooth the top again using the back of a spoon.
8. Sprinkle the last ½ cup of mozzarella evenly over the top. Put the lid back on, but leave it slightly open (you can prop it with a wooden spoon handle). Cook on HIGH for 15 to 30 more minutes.. This lets steam escape so the cheese on top can turn golden-brown, bubbly, and a little crispy.
9. When the top looks golden-brown and bubbly, and the pasta underneath is thick and easy to scoop, switch the slow cooker to WARM. When it is done, keep the lid on and let it rest for about 10 minutes before you serve it. This resting time helps the sauce stick to the pasta and gives it that cozy, casserole-like feel.
10. Serve the farfalle right from the slow cooker. Scoop down through the golden cheesy top so each bowl gets some of the crispy, cheesy crust along with the creamy pasta underneath.