This slow cooker Amish-style bell pepper turkey pasta is the kind of easy, hearty supper that feels right at home on a busy weeknight or a relaxed Sunday afternoon. Tender turkey thighs cook low and slow with sweet bell peppers and a simple sauce, then get tossed with pasta for a comforting meal with plenty of homestyle appeal. Using just 6 main ingredients keeps shopping simple, and the slow cooker does most of the work while the kitchen fills with that cozy, supper-is-coming smell.
Serve this pasta with warm buttered bread, a crisp green salad, or simple green beans for a well-rounded plate. If you want to stretch the meal for a bigger family table, set out shredded Parmesan, crushed crackers, or extra cooked pasta so everyone can build a bowl just the way they like it.
Slow Cooker 6-Ingredient Amish Bell Pepper Turkey Pasta
Servings: 6
Ingredients
2 pounds turkey thighs, boneless or bone-in
3 large bell peppers, cut into chunky pieces
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
12 ounces dry pasta, such as rotini or penne
1 teaspoon salt, plus more for pasta water if needed
Directions
1. Lightly coat the inside of the slow cooker with cooking spray or a little oil if desired. Place the turkey thighs in the bottom, then tuck the bell pepper chunks and chopped onion all around and over the turkey. Sprinkle with the salt and pour the pasta sauce over everything.
2. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 1/2 hours, until the turkey is very tender and cooked through and the peppers are soft.
3. Near the end of the cooking time, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain well.
4. Remove any bones and skin from the turkey if needed, then shred or chop the meat into bite-size pieces right in the slow cooker. Stir everything together so the turkey, peppers, onion, and sauce are well combined.
5. Add the drained pasta to the slow cooker and gently stir to coat. Let it sit for 5 minutes so the pasta can soak up some of the sauce, then serve hot.
Variations & Tips
For picky eaters: Chop the peppers and onion a little smaller before adding them to the slow cooker so they melt more into the sauce. That way kids and selective eaters still get the flavor without big vegetable pieces in every bite.
Make it cheesier: If your family enjoys a richer supper, stir in a handful of shredded mozzarella or Parmesan right before serving. The residual heat helps it melt into the sauce and makes the pasta extra cozy.
Use the right pasta: Short pasta shapes like rotini, penne, or shells work best because they catch the sauce and mix easily with the shredded turkey. If the pasta seems dry after sitting, stir in a splash of warm water or a little extra sauce before serving.
Prep-ahead tip: You can cut the peppers and onion the night before and keep them in the refrigerator, so all you have to do in the morning is layer everything into the slow cooker. That little bit of prep makes busy days feel much more manageable.