There is something mighty comforting about a supper that asks very little of the cook and still comes out hearty enough to gather everybody around the table. This slow cooker acini di pepe dish turns a tiny box of dry pasta and a few pantry staples into a creamy, spoonable family meal, the kind of simple recipe that feels right at home in a Midwestern kitchen where stretching ingredients has always been a point of pride. Using the pasta raw right in the cooker keeps things easy, and that kind of no-fuss supper is worth holding onto.
Serve this cozy dish with buttered green beans, a crisp garden salad, or simple steamed broccoli to bring a little color to the table. It also pairs nicely with toasted garlic bread, warm dinner rolls, or a bowl of fruit for a family-style meal. If you want to round it out for company, set out roasted chicken, sliced ham, or browned sausage on the side so folks can help themselves.
5-Ingredient Slow Cooker Family Fun Month Acini di Pepe
Servings: 6
Ingredients
1 pound raw dry acini di pepe pasta
4 cups chicken broth
2 cans (10.5 ounces each) cream of chicken soup
1 cup milk
1 cup grated Parmesan cheese
Directions
1. Lightly grease the inside of your slow cooker if you like easier cleanup, then pour in the dry acini di pepe pasta, chicken broth, cream of chicken soup, and milk.
2. Stir very well, making sure the soup blends into the liquid and the tiny pasta is evenly distributed across the bottom so it cooks as evenly as possible.
3. Cover and cook on low for 1 1/2 to 2 1/2 hours, stirring every 30 minutes if you can, until the pasta is tender and the mixture has thickened to a creamy consistency.
4. Stir in the Parmesan cheese, cover for 5 more minutes, then give it one last stir and serve hot.
Variations & Tips
Add a little protein: Stir in shredded rotisserie chicken, diced cooked ham, or browned crumbled sausage at the end if you want to make this little pasta dish heartier. It is a fine way to stretch leftovers into another full meal.
Watch the liquid: Slow cookers all have their own personalities, and some run hotter than others. If the pasta starts absorbing liquid too quickly, add a splash of warm broth or milk so the finished dish stays creamy instead of stiff.
Change the cheese: Parmesan gives this recipe a savory finish, but Romano or an Italian cheese blend works nicely too. Just use a cheese that melts well and has a good salty bite.
Make it homier: A pinch of garlic powder, a little onion powder, or a crack of black pepper can be added without changing the easy spirit of the recipe. Those small touches can make pantry cooking taste a little more special.
Best serving tip: This dish thickens as it stands, so bring it to the table while it is still nice and hot. If you have leftovers, stir in a bit of milk when reheating to loosen it back up.