These slow cooker 4-ingredient cheesy chili pasta packets are the kind of easy, cozy meal that feels a little playful and a whole lot satisfying. Wrapping everything into individual foil packets helps the pasta soak up all that chili flavor while the cheese melts into a gooey center, making them especially handy for casual family dinners, potlucks, and cookouts where everyone loves opening their own warm bundle.
Serve these packets with a crisp green salad, buttered corn, or simple steamed green beans to balance the rich, cheesy filling. For a cookout-style spread, they also go nicely with watermelon, coleslaw, or a scoop of sour cream and a sprinkle of sliced green onions on the side for folks who want to dress theirs up a little more.
Slow Cooker 4-Ingredient Cheesy Chili Pasta Packets
Servings: 6
Ingredients
1 pound ground beef, cooked and drained
1 can (15 ounces) chili with beans
2 cups uncooked pasta shells
2 cups shredded cheddar cheese
Directions
1. Cook the ground beef in a skillet over medium heat until no longer pink, then drain off any excess grease.
2. In a large bowl, stir together the cooked ground beef, chili with beans, uncooked pasta shells, and 1 1/2 cups of the shredded cheddar until well combined.
3. Divide the mixture evenly among 6 large sheets of heavy-duty foil, then fold and seal each one into a tight packet.
4. Place the packets into a white slow cooker, cover, and cook on high for 2 to 3 hours, or until the pasta is tender.
5. Carefully open the packets, sprinkle the remaining 1/2 cup cheddar over the tops, cover again for 5 to 10 minutes, and let the cheese melt before serving.
Variations & Tips
Kid-Friendly Version: If your family prefers milder flavors, use a mild canned chili and a softer cheddar or even a cheddar-jack blend. This keeps the packets comforting and cheesy without too much heat.
Extra Creamy Tip: For an even gooier center, tuck a small extra pinch of cheese into the middle of each packet before sealing. That little melted pocket is what makes these especially fun to open at the table.
Pasta Texture Tip: Since slow cookers can vary, check one packet around the 2-hour mark. If the pasta still seems too firm, reseal and continue cooking, checking every 20 to 30 minutes so it does not overcook.
Make-Ahead Tip: You can brown the beef and mix the filling earlier in the day, then assemble the foil packets right before cooking. That makes this recipe especially handy for busy evenings or relaxed summer gatherings.