This slow cooker Amish cream of broccoli turkey pasta is the kind of comforting supper that works beautifully on a busy day. Tender turkey cooks low and slow under a simple mixture of cream of broccoli soup and a few pantry-friendly ingredients, then gets folded with pasta for a creamy, hearty meal that feels filling without a lot of fuss. It has that homestyle, casserole-style comfort so many families love, and the slow cooker does most of the work for you.
Serve this creamy pasta with a crisp green salad, buttered dinner rolls, or simple steamed green beans for an easy meal. If you want to round it out for hungrier eaters, a side of applesauce or sliced fresh fruit fits right in with the cozy, family-style feel of the dish, and a little grated Parmesan on the table is always welcome too.
Slow Cooker 5-Ingredient Amish Cream of Broccoli Turkey Pasta
Servings: 6
Ingredients
1 1/2 pounds raw turkey tenderloins
1 can (10.5 ounces) cream of broccoli soup
1 packet (1 ounce) dry ranch seasoning mix
1 cup low-sodium chicken broth
12 ounces dried pasta, such as penne or rotini
Directions
1. Place the turkey tenderloins in the bottom of a slow cooker. In a bowl, stir together the cream of broccoli soup, ranch seasoning, and chicken broth until smooth, then pour the mixture over the turkey.
2. Cover and cook on low for 4 to 5 hours or until the turkey is very tender and cooked through.
3. Remove the turkey, shred or chop it into bite-size pieces, and return it to the slow cooker. Stir well to coat the meat in the sauce.
4. Meanwhile, cook the pasta in salted water according to the package directions until just tender. Drain well.
5. Add the cooked pasta to the slow cooker and stir until everything is evenly combined and creamy. Serve hot.
Variations & Tips
Make it cheesier: Stir in 1/2 to 1 cup shredded mild cheddar or mozzarella at the end for an extra creamy finish that kids usually enjoy.
Add vegetables: If you want a little more color and texture, stir in a cup or two of steamed broccoli florets or frozen peas just before serving.
Use a different pasta shape: Rotini, shells, and penne all hold the sauce nicely, so use what you have in the pantry.
Keep the pasta from soaking up too much sauce: If you expect leftovers, store the pasta separately and spoon the turkey mixture over each serving. That helps everything stay creamier the next day.
For picky eaters: Chop the turkey finely instead of shredding it, and use a smooth stir when combining the pasta so the sauce coats every bite evenly. It makes the broccoli flavor feel gentle and familiar.