This slow cooker Amish cream of mushroom ham pasta is the kind of cozy, low-effort dinner that fits beautifully into a busy weeknight. With just a handful of simple ingredients, it turns leftover ham and pantry staples into a creamy, hearty meal that tastes like comfort food in its best form. Recipes like this are popular in home-style Midwestern cooking because they stretch ingredients well, feed a family, and make the kitchen smell amazing without much hands-on work.
Serve this rich pasta with a crisp green salad, steamed green beans, or roasted broccoli to balance the creamy sauce. Warm dinner rolls or thick slices of buttered bread are also perfect for soaking up the extra mushroom sauce, and if you want to round it out for guests, a bowl of fruit salad or applesauce fits the homestyle feel nicely.
Slow Cooker 6-Ingredient Amish Cream of Mushroom Ham Pasta
Servings: 6
Ingredients
2 cups cooked ham, cut into cubes
2 cans (10.5 ounces each) cream of mushroom soup
1 cup chicken broth
8 ounces uncooked pasta shells or rotini
1 cup shredded cheddar cheese
1/2 cup sour cream
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired. Add the cubed ham to the slow cooker, then pour in the cream of mushroom soup and chicken broth.
2. Stir well to combine the soup, broth, and ham. Cover and cook on low for 2 to 3 hours so the ham heats through and the flavors blend.
3. About 20 to 30 minutes before serving, cook the pasta on the stovetop in salted water until just al dente. Drain well.
4. Stir the cooked pasta, shredded cheddar cheese, and sour cream into the slow cooker. Cover again and cook for 10 to 15 minutes, just until the cheese melts and everything is hot and creamy.
5. Spoon the pasta into bowls and serve warm.
Variations & Tips
Add peas: Stir in 1 cup of frozen peas during the last 10 minutes of cooking for a little color and sweetness. It is an easy way to make the dish feel more complete without adding much extra work.
Use leftover holiday ham: This recipe is especially handy after Easter or Christmas when you have extra ham to use up. Just trim away any very browned edges so the finished pasta stays tender and creamy.
Choose the right pasta: Shells, rotini, or elbow pasta work best because they hold onto the sauce well. Avoid overcooking the pasta before adding it to the slow cooker so it does not turn too soft.
Make it extra cheesy: If your family loves richer casseroles and creamy pasta dinners, increase the cheddar to 1 1/2 cups. You can also sprinkle a little extra on top right before serving.
Thin the sauce if needed: Slow cookers can vary, so if the mixture seems too thick after the pasta is added, stir in a splash of warm chicken broth or milk until it reaches the texture you like.