Squeeze honey mustard over raw diced ham, together with 2 more ingredients, into slow cooker for a simple weeknight treat that I crave week after week

This little slow cooker supper reminds me of the kind of thrifty, no-fuss dishes church ladies used to bring to potlucks out here in the Midwest. It leans on simple pantry favorites—ham, honey mustard, dry pasta, and broth—and turns them into a creamy, cozy bowl of noodles with almost no effort. You literally squeeze honey mustard over raw diced ham right in the slow cooker, add just two more ingredients, and let the heat do the rest. It’s the kind of weeknight treat I find myself craving over and over, especially when I want something comforting that doesn’t keep me on my feet all afternoon.

Serve this Amish-style honey mustard ham pasta straight from the slow cooker with a big spoon and a generous hand. A crisp green salad with a tangy vinaigrette balances the sweetness of the honey mustard nicely, and buttered peas or green beans make a familiar Midwestern plate. Warm dinner rolls or thick slices of buttered bread are perfect for soaking up the creamy sauce. If you like, sprinkle a little black pepper or a handful of shredded cheese over each bowl right before serving for an extra homey touch.

Servings: 4

2 cups diced cooked ham (about 10–12 ounces), cut into small cubes

Place the slow cooker crock on a sturdy countertop or butcher-block-style surface. Add the diced ham to the bottom of the slow cooker, spreading it out in an even layer.

Hold the bottle of honey mustard over the ham and squeeze the honey mustard generously over the raw diced ham, making sure most of the pieces are lightly coated. Use a spoon to gently toss if needed so the ham is well covered.

Pour the chicken broth over the ham and honey mustard mixture. Stir gently to combine, scraping up any honey mustard from the bottom and sides of the crock so it mixes into the broth.

Add the dry pasta to the slow cooker, pressing it down lightly with the back of a spoon so that the noodles are mostly submerged in the liquid. They don’t have to be completely covered, but most of the pasta should be in contact with the broth so it cooks evenly.

Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce. About halfway through cooking, lift the lid briefly, stir the mixture well, and replace the lid to help the pasta cook evenly.

Once the pasta is cooked to your liking, give everything a final stir. Taste and adjust with a pinch of salt or a little extra squeeze of honey mustard if you’d like a stronger tangy-sweet flavor.

Serve the honey mustard ham pasta hot, straight from the slow cooker. If the mixture thickens as it sits on the warm setting, you can stir in a splash of extra broth or water to loosen it back up before ladling into bowls.

For a creamier version, stir in 1/2 cup of sour cream or heavy cream during the last 10–15 minutes of cooking, just until warmed through. If you prefer a stronger mustard flavor and less sweetness, use a Dijon-honey blend or mix equal parts yellow mustard and honey in place of bottled honey mustard. You can also toss in 1–2 cups of frozen peas or mixed vegetables during the last 30 minutes of cooking for a one-pot meal with some color and crunch. For a cheesier, casserole-style dish, sprinkle 1 cup of shredded cheddar or Colby Jack over the top during the final 10 minutes, then cover until melted. If your slow cooker runs hot and the pasta tends to overcook, check for doneness at the 2-hour mark and add a splash more broth if needed. Leftovers reheat well with a bit of extra broth or water stirred in to loosen the sauce.