Pour dry rotini in the slow cooker and 4 easy additions to get a meal so delicious your friends will be begging for more.

This 5-ingredient slow cooker spring potluck rotini is one of those set-it-and-forget-it dishes that makes you feel like a kitchen hero with almost no effort. You literally pour dry rotini straight into the slow cooker, add four simple ingredients, and walk away. It’s perfect for busy weeknights, church potlucks, or feeding a hungry crowd after kids’ activities. The fresh veggies and light, creamy sauce give it a springtime feel, but it’s comforting enough to enjoy year-round.

Serve this slow cooker rotini straight from the crock on warm, with a simple green salad and some crusty bread or garlic toast to soak up the creamy sauce. It pairs nicely with grilled chicken, sausages, or baked fish if you want to add a protein on the side. For potlucks, I like to sprinkle a little extra Parmesan on top and set out red pepper flakes, extra Italian dressing, and a bowl of cherry tomatoes so everyone can customize their own bowl.

Servings: 6

16 oz dry rotini pasta

Lightly spray the inside of your slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the dry rotini pasta in an even layer across the bottom of the slow cooker. It’s okay if some pieces overlap; just try to spread them out so they cook evenly.

Pour the chicken broth and Italian dressing evenly over the dry pasta, making sure most of the rotini is moistened. Gently press down any pasta that’s sitting completely dry on top so it touches some liquid.

Sprinkle the frozen mixed spring vegetables over the pasta and liquid. Do not stir; leaving the layers mostly as-is helps the pasta cook evenly without getting mushy.

Cover the slow cooker with the lid and cook on HIGH for 1 1/2 to 2 hours, or on LOW for 3 to 4 hours. Around the 1 1/2-hour mark on HIGH (or 3-hour mark on LOW), check the pasta for doneness. It should be tender but still have a little bite (al dente).

Once the pasta is cooked to your liking, quickly sprinkle the shredded Parmesan cheese over the top. Gently stir everything together, making sure the cheese melts into the warm pasta and sauce. If the mixture seems too thick, add a splash of extra broth or water to loosen it; if it’s too saucy, let it sit uncovered on WARM for 5 to 10 minutes to thicken.

Taste and adjust seasoning if needed (the Italian dressing and Parmesan usually add plenty of flavor and salt, so often nothing more is needed). Switch the slow cooker to WARM and keep covered until ready to serve. Give it a quick stir before dishing up.

Serve the rotini straight from the slow cooker, with extra Parmesan cheese on the side for anyone who wants a little more richness.

For picky eaters, use a milder Italian dressing and choose a simple veggie mix like just peas and carrots. You can also stir in 1 to 2 cups of cooked, diced chicken, ham, or browned Italian sausage at the end for extra protein without changing the 5-ingredient base. If you prefer a creamier version, replace 1/2 cup of the Italian dressing with 1/2 cup of heavy cream or half-and-half, added during the last 30 minutes of cooking. To keep it vegetarian, stick with vegetable broth and use a vegetarian-friendly Parmesan-style cheese. For a little more color and crunch, stir in halved cherry tomatoes or a handful of fresh spinach right at the end; the heat from the pasta will wilt the greens in just a minute or two. If you’re worried about overcooking, check the pasta early the first time you make it—every slow cooker runs a bit differently, and once you know your timing, this becomes an almost hands-off go-to for potlucks and busy nights.