This 3-ingredient slow cooker glazed paccheri is the kind of dish I turn to when I want something comforting, impressive, and completely hands-off. It reminds me of the slow-baked casseroles that used to sit in church basements during potlucks back in small-town Midwest days—quietly bubbling away while everyone visited.
Here, big dry paccheri tubes slowly soften and plump up in a rich, dark mahogany glaze made from nothing more than barbecue sauce and cola. You stir once, put the lid on, and let the slow cooker do the rest. It’s potluck food through and through: easy to tote, easy to serve, and it looks like you fussed all afternoon when you really didn’t babysit it at all.
Serve these glossy, caramelized paccheri straight from the slow cooker on a warm setting, with a big spoon so folks can scoop out those tender cylinders and extra sauce. They’re wonderful alongside baked ham, meatloaf, or grilled sausages, or you can treat them almost like a sweet-savory side dish next to roasted vegetables and a simple green salad.
At a potluck, I like to set them out with toothpicks and small plates so people can spear individual pieces like appetizers. A basket of crusty bread or soft dinner rolls is perfect for mopping up the extra glaze.
3-Ingredient Slow Cooker Glazed Paccheri
Servings: 6
Ingredients
1 pound (450 g) dry paccheri pasta
2 cups (480 ml) thick, smoky barbecue sauce
2 cups (480 ml) cola (not diet), room temperature
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray so the glaze doesn’t stick too firmly as it caramelizes.
In a large bowl or measuring pitcher, whisk together the barbecue sauce and cola until completely smooth and evenly combined. The mixture should look glossy and pourable.
Pour a thin layer of the sauce mixture into the bottom of the slow cooker, just enough to lightly coat the surface.
Add the dry paccheri to the slow cooker in an even layer. Try to keep them mostly in a single layer, standing or lying close together, so they cook and glaze evenly.
Pour the remaining sauce and cola mixture evenly over the dry paccheri, making sure all the pasta is moistened. Gently jiggle or tap the slow cooker to help the sauce settle down into and around the tubes. Do not stir once they are arranged.
Cover the slow cooker with the lid and set to LOW. Cook undisturbed for 3 1/2 to 4 1/2 hours, depending on your slow cooker, until the paccheri are very tender when pierced with a fork and the sauce has thickened into a dark, bubbling glaze around and inside the tubes.
Once the pasta is tender and the glaze is a deep mahogany color with caramelized edges around the sides of the slow cooker, turn the heat to WARM. If you like, gently spoon some of the thickened glaze from the edges back over the top to coat the paccheri even more, but avoid heavy stirring so the big tubes stay intact.
Serve the glazed paccheri straight from the slow cooker while hot, spooning both the tender cylinders and plenty of the sticky, glossy sauce into each dish.
Variations & Tips
For a slightly less sweet version, replace 1/2 cup of the cola with water or low-sodium broth, keeping the total liquid at about 2 cups so the pasta still hydrates properly. If you prefer a bit of heat, use a spicy barbecue sauce or stir a teaspoon or two of hot sauce into the cola-barbecue mixture before pouring it over the paccheri. A smoky twist can be had by choosing a hickory or mesquite-style barbecue sauce.
For a richer, almost candied result, cook toward the longer end of the time range until the glaze is deeply caramelized, but watch that it doesn’t cross into burning along the edges—every slow cooker runs a little differently. If your slow cooker runs hot and you notice the edges browning too quickly while the pasta is still firm, splash in a few tablespoons of water or cola around the sides and continue cooking.
To make this more of a main dish without adding more than 3 core ingredients, serve it alongside sliced smoked sausage or leftover roast meats rather than cooking them in the pot. Food safety tips: Always use regular (not diet) cola, as the artificial sweeteners in diet soda can break down oddly with long cooking and high heat. Make sure the pasta is fully submerged or at least well moistened at the start so it softens evenly and doesn’t create hard, dried spots that can scorch.
Keep the lid on during cooking; lifting it often can drop the temperature and extend cooking time, which may cause the sugars in the sauce to over-caramelize on the sides before the pasta is tender. Once cooked, keep the slow cooker on WARM and serve within 2 hours for best quality and food safety, then refrigerate leftovers promptly in shallow containers.