Toss raw dry orecchiette straight into the crock with 4 other ingredients and watch your family fight over seconds

This 5-ingredient slow cooker orecchiette is the kind of weeknight dinner I lean on when work runs late and the kids are circling the kitchen like little sharks. You literally toss raw dry orecchiette straight into the crock with four other pantry-friendly ingredients, flip it on, and let the slow cooker do the magic. The pasta cooks right in a creamy, garlicky tomato sauce, soaking up all the flavor so you don’t have to boil water or dirty extra pans. It’s not traditional Italian by any means—it’s more of a busy-Midwest-mom hack—but it hits all the cozy, saucy-pasta notes and usually ends with everyone fighting over seconds.

Serve this slow cooker orecchiette straight from the crock with a quick green side salad or steamed broccoli to balance the richness. Warm crusty bread or garlic toast is perfect for scooping up the extra sauce. If you want to stretch the meal, add a simple protein on the side like grilled chicken, Italian sausage, or rotisserie chicken. A sprinkle of extra Parmesan and a crack of black pepper at the table makes it feel a little more special without adding any work.

Servings: 4–6

12 ounces dry orecchiette pasta (uncooked)

Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.

Pour the dry orecchiette pasta into the bottom of the slow cooker and spread it into an even layer so it’s mostly in a single layer. It’s okay if some overlap; just try not to leave a tall pile in one spot.

In a large bowl or measuring pitcher, whisk together the marinara sauce, chicken broth, and heavy cream until well combined. This helps the liquids blend so the pasta cooks evenly.

Pour the sauce mixture evenly over the dry orecchiette in the slow cooker, pressing down gently with a spoon to make sure all the pasta is submerged in liquid. Any pasta sitting above the liquid may cook unevenly or stay crunchy.

Cover and cook on LOW for 2 to 2 1/2 hours, stirring once around the 1 1/2-hour mark if you’re home. Slow cookers can vary, so start checking the pasta for doneness at 2 hours. The orecchiette should be tender but not mushy and most of the sauce slightly thickened.

Once the pasta is al dente and the sauce has thickened, turn the slow cooker to WARM. Stir in the shredded Parmesan cheese until it melts into the sauce and coats the pasta. If the mixture seems too thick, add a splash of warm broth or cream until it reaches your desired creaminess.

Taste and adjust seasoning if needed by adding a pinch of salt or more Parmesan. Serve hot straight from the slow cooker, with extra Parmesan on the side if you like.

To keep this recipe truly five ingredients, I use just pasta, marinara, broth, cream, and Parmesan, but you can easily dress it up. Stir in a handful of baby spinach or chopped kale during the last 10 minutes of cooking for some greens (they’ll wilt quickly in the hot sauce). For more protein, fold in cooked Italian sausage, shredded rotisserie chicken, or drained canned white beans at the end and let them warm through on WARM for 5–10 minutes. If your crew loves spice, add a pinch of red pepper flakes to the sauce mixture before cooking. You can also swap the Parmesan for shredded mozzarella or an Italian cheese blend for a stretchier, more lasagna-like vibe. For a vegetarian version, use vegetable broth instead of chicken broth and make sure your cheese is vegetarian-friendly. Food safety tips: Keep the pasta fully submerged in liquid so it cooks evenly and doesn’t dry out or burn along the edges. Do not leave the slow cooker on the WARM setting for more than 2 hours after cooking is complete; cool leftovers promptly and refrigerate them within 2 hours. Reheat leftovers to a steaming hot temperature (165°F/74°C) before serving, adding a splash of broth or cream if the pasta has absorbed too much sauce in the fridge.