This slow cooker 5-ingredient Amish-style Colby Jack turkey pasta is the kind of practical, comforting supper that suits a busy weeknight and still feels generous enough for Sunday dinner. Layering cheese slices directly over the turkey helps create a rich, savory base as the meat cooks low and slow, and the finished dish leans into the hearty, casserole-like spirit often associated with Amish home cooking: simple ingredients, mild flavors, and plenty of comfort.
Serve this pasta with a crisp green salad, buttered peas, or simple steamed green beans to balance the richness of the cheese and sauce. Warm dinner rolls or thick slices of crusty bread are especially good alongside for catching the creamy sauce, and if you want something bright on the table, a spoonful of pickled beets or a light cucumber salad pairs nicely with the mellow turkey and Colby Jack.
Slow Cooker 5-Ingredient Amish Colby Jack Turkey Pasta
Servings: 6
Ingredients
1 1/2 pounds turkey tenderloins
8 slices Colby Jack cheese
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups low-sodium chicken broth
8 ounces dry penne pasta
Directions
1. Lightly coat the inside of a slow cooker with cooking spray or a thin film of oil if desired. Place the turkey tenderloins in the slow cooker in an even layer.
2. Lay the Colby Jack slices over the turkey, overlapping them slightly so the tenderloins are mostly covered.
3. In a bowl or measuring cup, whisk together the condensed cream of chicken soup and chicken broth until mostly smooth. Pour the mixture over the cheese and turkey.
4. Cover and cook on low for 4 to 5 hours, or until the turkey is tender and cooked through.
5. Remove the turkey to a cutting board and slice or shred it into bite-size pieces. Return the turkey to the slow cooker and stir gently into the sauce.
6. Meanwhile, cook the penne in salted water until just al dente. Drain well, then stir the pasta into the slow cooker. Cover and let stand for 5 to 10 minutes so the pasta absorbs some of the sauce. Serve hot.
Variations & Tips
Add a vegetable: Stir in 1 to 2 cups of thawed frozen peas, chopped steamed broccoli, or sautéed mushrooms at the end with the pasta. This stretches the dish nicely and adds a little color without changing its cozy character too much.
Use a different pasta shape: Penne holds the sauce well, but rotini, ziti, or medium shells work just as well. If you swap shapes, keep the pasta separate until the end so it does not overcook in the slow cooker.
Try a sharper cheese finish: If you like a more pronounced cheese flavor, reserve 1 or 2 slices of Colby Jack or add a small handful of shredded sharp cheddar when you stir in the hot pasta. The base recipe is mild, so this is an easy way to give it more depth.
Watch the sauce thickness: Slow cookers can vary quite a bit. If the sauce seems thin after the turkey finishes cooking, leave the lid off for a few minutes before adding the pasta. If it seems too thick, loosen it with a splash of warm broth.
Slice instead of shred: Turkey tenderloin stays pleasantly tender in the slow cooker, so you can either shred it for a more casserole-like texture or slice it for a dish that looks a bit neater in the bowl. Both approaches work well with the creamy sauce.