This little slow cooker wonder reminds me of the kind of resourceful suppers farm wives used to pull together when the day ran long and the fields came first. You start with plain dry ditalini, pour it right into the crock, and then add just four more simple, almost secret ingredients that melt together into a golden, velvety broth. The pasta drinks up all that flavor as it cooks, turning into a cozy, spoonable dish that tastes like you fussed all afternoon, even though the slow cooker did the work. It’s the sort of humble, hearty comfort food that has folks going back for seconds and asking, “Now what all did you put in this?”
Serve this ditalini delight in warm bowls with a sprinkle of extra Parmesan and a good crack of black pepper. A crisp green salad with a tangy vinaigrette balances the richness nicely, and a slice of crusty bread or a warm dinner roll is perfect for chasing the last bit of golden broth from the bowl. It pairs well with simple roasted vegetables or grilled chicken if you want to round it out into a bigger Sunday-style meal, but it’s satisfying enough to stand on its own for a cozy weeknight supper.
Slow Cooker Ditalini DelightServings: 6
Ingredients
2 cups dry ditalini pasta
4 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 cup shredded Parmesan cheese, plus more for serving if desired
1 teaspoon garlic powder
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray so the pasta and cheese don’t stick too much.
Pour the dry ditalini pasta straight into the bottom of the slow cooker, spreading it into an even layer so it cooks evenly.
In a medium bowl or large measuring cup, whisk together the chicken broth, condensed cream of chicken soup, shredded Parmesan cheese, and garlic powder until the soup is mostly smoothed out and the cheese is well distributed. The mixture will be a pale, golden color.
Slowly pour this golden mixture over the dry ditalini in the slow cooker, making sure all of the pasta is covered. Gently press down any pasta that’s poking above the liquid so everything is nestled in the broth.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the ditalini is tender but not mushy. Avoid lifting the lid during the first 90 minutes so the heat and moisture stay trapped and the pasta cooks evenly.
After about 2 hours, lift the lid and stir well from the bottom, loosening any pasta that may have settled or stuck slightly. If the mixture looks too thick for your liking, stir in a splash of additional warm broth or hot water, a few tablespoons at a time, until it reaches your preferred creamy, spoonable consistency.
Taste and adjust the seasoning if needed; the Parmesan and broth add salt, so you may not need extra, but you can add a small pinch of salt or more garlic powder if you like.
Turn the slow cooker to WARM and let the pasta sit, covered, for 5 to 10 minutes to thicken slightly and soak up the last of the golden broth. Serve hot, topped with a little extra Parmesan and freshly ground black pepper if desired.
Variations & Tips
For a heartier version, you can stir in up to 2 cups of cooked, shredded chicken during the last 20 minutes of cooking; just be sure the chicken is fully cooked before adding, and return the lid so everything reheats safely. If you prefer a vegetarian dish, use vegetable broth and swap the cream of chicken soup for cream of mushroom or cream of celery. To add a bit of color and sweetness, fold in 1 to 1 1/2 cups of thawed frozen peas or mixed vegetables during the last 15 minutes so they heat through without turning mushy. For extra richness, stir in 2 to 4 tablespoons of softened cream cheese at the end until melted and smooth. If you like a little kick, a pinch of red pepper flakes or a dash of hot sauce can be added to the broth mixture before pouring it over the pasta. Food safety tips: Keep the pasta mixture refrigerated until you’re ready to start the slow cooker; don’t let the combined ingredients sit at room temperature for extended periods. Always cook on LOW as directed until the ditalini is fully tender and steaming hot throughout. If you add any meat, make sure it is pre-cooked and cooled properly, then reheated in the slow cooker until it reaches a safe temperature (165°F/74°C). Refrigerate leftovers within 2 hours of serving and reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
