This little slow cooker bucatini is what I lean on in June when the days are long, the to-do list is longer, and I still want something warm and soothing waiting for me at suppertime. It’s only four ingredients, the kind of pantry things my mother always kept on hand out here in the country: good broth, a knob of butter, a splash of cream, and a box of pasta—broken on purpose so it nestles right down into the pot. Everything simmers away in an umami-rich golden broth while you’re off running afternoon errands, and when you lift the lid you’re greeted with long, glossy strands bathing in a silky, buttery soup that tastes like it’s been watched over all day, even though the slow cooker did all the watching for you.
Serve this slow cooker bucatini in warm bowls with a big spoon so you can catch both the tender strands and the golden broth. A simple green salad with a sharp vinaigrette or sliced garden tomatoes with a pinch of salt help cut through the richness. Hot buttered peas or green beans are very Midwestern alongside, and a slice of crusty bread or a soft dinner roll is perfect for soaking up the last of the broth. If you enjoy wine, a light white like a Pinot Grigio or a very simple iced tea fits the easygoing nature of this comforting supper.
4-Ingredient Slow Cooker Bucatini ComfortServings: 4
Ingredients
8 cups low-sodium chicken broth
4 tablespoons unsalted butter, cut into pieces
1 cup heavy cream
12 ounces dry bucatini, broken into 3- to 4-inch pieces
Directions
Pour the chicken broth into a 5- to 6-quart slow cooker.
Add the butter pieces to the broth. Cover and set the slow cooker to HIGH. Let the broth and butter heat together for 1 hour while you go about your afternoon; the butter will melt and the broth will be good and hot.
After about 1 hour, stir in the heavy cream until the broth looks pale golden and lightly creamy.
Add the broken dry bucatini to the slow cooker, stirring gently to make sure all the pieces are submerged in the glossy broth. If a few ends poke up, press them down with the back of a spoon until everything is covered.
Cover the slow cooker again and cook on HIGH for 45 to 75 minutes, checking once after about 45 minutes. The bucatini should be tender but still have a little bite, and the whole pot should look like long, thick strands resting in a rich, golden, slightly thickened broth glistening with melted butter and cream.
When the pasta is cooked to your liking, give everything a gentle stir from the bottom so the strands loosen and glide through the broth. Taste and, if you like, add a small pinch of salt at the table (remember the broth may already be salty).
Ladle the bucatini and plenty of the glossy broth into warm bowls and serve right away while everything is hot and comforting.
Variations & Tips
For a deeper, more savory flavor, you can use beef broth instead of chicken, or even a mix of the two, which gives a darker, more robust golden color. Vegetable broth works if you prefer to avoid meat, though you may want to add a touch more butter to keep the mouthfeel rich. If you like a little onion flavor without chopping anything, add 1 teaspoon of dried minced onion or onion powder along with the broth; it won’t change the 4-ingredient spirit much but will lean the flavor a bit more toward classic Midwestern pot roast gravy. For a cheesier version, stir in 1/2 to 1 cup of finely grated Parmesan or similar hard cheese right at the end, off the heat, until melted and glossy—just know that cheese can make the broth cling more to the noodles and less soupy. If you need to hold the dish a bit longer, switch the slow cooker to WARM once the pasta is just tender; leave the lid slightly ajar so it doesn’t overcook too quickly, and stir every 15 minutes if you’re nearby. Food safety tips: Always start with hot broth and keep the slow cooker on HIGH while the pasta is cooking so the temperature stays safely above 140°F; don’t leave the cooker on WARM for more than 2 hours once it’s done. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat gently on the stovetop or in the microwave until steaming hot (165°F). Because the pasta will continue to soak up broth as it sits, you can thin leftovers with a splash of extra broth or cream when reheating to bring back that silky, brothy texture.
