This 5-ingredient slow cooker French onion pasta is the kind of dish that makes the whole house smell like a Sunday supper from years gone by. It takes the deep, caramelized flavor of classic French onion soup and tucks it into tender shreds of beef and campanelle pasta, all blanketed in melted cheese. I first put this together on a cold January day when I didn’t feel like fussing with a lot of ingredients, and my sister-in-law took one bite, set down her fork, and asked for the recipe on the spot. It’s rich, savory, and ridiculously tender, the sort of comforting, stick-to-your-ribs meal you’d find on a small-town church potluck table, only the slow cooker does most of the work for you.
Serve this French onion pasta straight from the slow cooker while it’s still steaming and the cheese is stretchy. A simple green salad with a sharp vinaigrette helps cut through the richness, and a side of warm crusty bread or buttered garlic toast is perfect for catching any extra sauce. A glass of red wine or iced tea fits right in, and if you want to keep things very Midwestern, a side of buttered peas or green beans rounds out the plate nicely.
5-Ingredient Slow Cooker French Onion PastaServings: 6
Ingredients
2 pounds beef chuck roast, trimmed of excess fat
2 (10.5-ounce) cans condensed French onion soup
1 (12-ounce) bag dried campanelle pasta
2 cups shredded mozzarella cheese (or low-moisture Italian blend)
2 tablespoons unsalted butter, cut into small pieces
Kosher salt and black pepper, to taste (optional, pantry staple)
Nonstick cooking spray or a little oil for the slow cooker (optional, pantry staple)
Chopped fresh parsley, for garnish (optional)
Directions
Lightly grease the inside of your slow cooker with nonstick spray or a bit of oil to help with cleanup.
Season the beef chuck roast on all sides with a light sprinkle of kosher salt and black pepper, if using. Place the roast in the bottom of the slow cooker.
Pour the condensed French onion soup over the beef, making sure the meat is mostly covered. Do not dilute the soup with water; you want that rich, concentrated flavor.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for about 4 hours, until the beef is very tender and easily shreds with a fork. Every slow cooker runs a little differently, so check toward the earlier time.
When the beef is tender, use two forks to shred it directly in the slow cooker, stirring it into the onion-rich broth. Taste the mixture and add a pinch more salt or pepper if needed.
Stir the dry campanelle pasta into the shredded beef and broth, pressing the pasta down so it is mostly submerged in the liquid. Scatter the butter pieces over the top. If the pasta is not quite covered, add just enough hot water (a few tablespoons at a time) to barely cover the pasta; don’t overdo it or you will thin the flavor.
Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the campanelle is just tender but not mushy. The pasta will absorb much of the broth and become coated in a silky, oniony sauce.
Once the pasta is cooked, gently stir again to loosen everything, then sprinkle the shredded mozzarella cheese evenly over the top. Cover and let sit on WARM or LOW for 5 to 10 minutes, just until the cheese is fully melted and stretchy.
Right before serving, give the pasta a light toss so some of the cheese pulls through the noodles, leaving a good layer on top for that nice cheese pull. If you like, sprinkle with chopped fresh parsley for color.
Serve hot straight from the slow cooker, making sure each serving gets plenty of shredded beef, pasta, and melted cheese.
Variations & Tips
For a slightly different flavor, you can swap part of the condensed French onion soup with condensed beefy mushroom soup for an earthier taste, though keep at least one can of French onion so the onion flavor stays front and center. If you prefer chicken, boneless, skinless chicken thighs can stand in for the chuck roast; they won’t shred quite as rich as beef, but they’ll still be tender and soak up the onion flavor nicely. For extra cheesiness, add 1/2 cup of grated Parmesan along with the mozzarella. If your slow cooker tends to run hot and you’re worried about the pasta overcooking, you can parboil the campanelle for 4 to 5 minutes on the stove, drain it, and then stir it into the slow cooker for a shorter finish time of about 15 minutes. To stretch the meal for a crowd, stir in an extra 4 ounces of dry pasta and a splash more hot water, then taste and adjust with a pinch of salt to keep the flavor bold. Leftovers reheat well with a small splash of water or broth to loosen the sauce; cover and warm gently on the stovetop or in the microwave, stirring halfway through. If you like a browned, bubbly top, you can transfer the cooked pasta to a baking dish, add a little extra cheese, and run it under the broiler for a few minutes before serving.
