This 5-ingredient slow cooker poor man’s spring fideo is the kind of supper that minds its own business while you go live your life. It leans on those dry, short toasted pasta segments—like the ones my mother used to brown in butter for fideo—then lets the crock pot do the rest. It’s a thrifty, Midwestern-style nod to Mexican fideo and old-fashioned noodle casseroles, but lightened up for spring with bright broth and a handful of peas at the end. Everything starts with tossing those dry little knots straight into the slow cooker with just four other pantry staples, then walking away until it smells like home.
Ladle this spring fideo into bowls and top with a sprinkle of grated Parmesan or cheddar if you like. It’s especially good with a simple green salad, sliced cucumbers in vinegar, or a plate of sliced tomatoes when they’re in season. Warm dinner rolls, cornbread, or just buttered toast make nice mop-up tools for the broth. For a heartier plate, serve alongside baked chicken thighs, pork chops, or a skillet of fried sausage. A squeeze of lemon or a spoonful of salsa on top brightens everything up.
5-Ingredient Slow Cooker Poor Man’s Spring FideoServings: 4
Ingredients
8 oz dry short toasted fideo pasta segments (or broken toasted thin spaghetti)
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes with juices
1 cup frozen peas
1 medium yellow onion, finely chopped (about 1 cup)
Directions
Scatter the dry toasted fideo pasta segments evenly over the bottom of the ceramic insert of a 4- to 6-quart slow cooker. They should be in a loose, single layer, like little golden sticks waiting for a bath.
Sprinkle the chopped onion over the dry pasta so it’s fairly evenly distributed. No need to sauté first; the slow cooker will gently soften it.
Pour the can of diced tomatoes and all their juices over the pasta and onion, then add the chicken broth. Gently press down with the back of a spoon so most of the pasta is submerged, but don’t worry if a few pieces peek out.
Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1½ to 2 hours, until the pasta is tender but not mushy. Avoid lifting the lid during the first couple of hours so the heat stays steady.
About 15 to 20 minutes before serving, stir in the frozen peas, pressing them down into the hot broth. Cover again and let them warm through until bright green and tender.
Taste and adjust the seasoning with a pinch of salt and pepper if needed, then ladle into bowls and serve warm. The mixture will thicken as it stands; add a splash of hot broth or water if you prefer it soupier.
Variations & Tips
If you can’t find pre-toasted fideo, make your own by breaking thin spaghetti or vermicelli into 1- to 2-inch pieces and toasting them in a dry skillet over medium heat, stirring often, until deep golden and nutty, then cool completely before using. For a meatier version, stir in 1 to 2 cups of cooked, shredded chicken or browned ground beef or turkey during the last 30 minutes of cooking so it has time to warm through without drying out. You can swap vegetable broth for chicken broth to keep it vegetarian, or use canned fire-roasted tomatoes with green chiles for a little extra kick. A handful of baby spinach or chopped kale can go in with the peas if you want more greens; just be sure any added vegetables are bite-sized so they soften in time. If the mixture gets too thick, stir in additional hot broth or water a little at a time until it’s as soupy as you like. For a creamier, casserole-style dish, stir in 1/2 cup of sour cream or a handful of shredded cheese right before serving, off the heat, and let it melt in. Food safety tips: Keep the pasta and vegetables refrigerated until you’re ready to add them, and do not leave the cooked dish sitting at room temperature for more than 2 hours (1 hour if your kitchen is very warm); refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.
