Creamy Slow Cooker Beef Pasta is the ultimate comfort food, blending tender beef, rich cream, and savory herbs into a cozy, satisfying one-pot meal that practically cooks itself.
This hearty dish delivers creamy indulgence with minimal effort, making it perfect for busy weeknights or lazy Sundays when you still want something deliciously homemade.
Essential Ingredients for Creamy Slow Cooker Beef Pasta
- Beef stew meat – The foundation of this dish, its slow-cooked tenderness absorbs the creamy sauce for melt-in-your-mouth bites.
- Cream of mushroom soup – Adds depth and velvety body to the sauce, enriching it with umami flavor.
- Heavy cream – Brings luxurious texture and a creamy finish that coats every bite of pasta and beef.
- Parmesan cheese – A sharp, nutty contrast that enhances the creaminess and ties everything together.
- Pasta (penne or your favorite) – Hearty and perfect for soaking up the rich sauce, providing balance and bite.
- Garlic and onion – The aromatic base that infuses the beef with robust flavor as it slow cooks.
- Beef broth – Enhances the savory beef notes while thinning the sauce to the perfect consistency.
- Basil and oregano – Dried herbs that lend a rustic Italian essence to this creamy American-Italian hybrid.
How to Make It: Creamy Slow Cooker Beef Pasta, Step by Step
Start by layering the beef, garlic, and onion into your slow cooker—no searing needed. Then whisk together the soup, cream, broth, and herbs to pour over the top.
Set it and forget it: cook on low for 6 to 8 hours until the beef becomes irresistibly tender. Meanwhile, cook the pasta separately near the end of the cook time.
Stir in the cooked pasta and Parmesan, then let everything warm together for 10 to 15 minutes. Finish with fresh parsley and serve it up hot and creamy.
Creamy Tips & Flavorful Twists
For a richer, more savory experience, try searing the beef before slow cooking—this step is optional but adds a deeper flavor base. If you like your pasta with a kick, add a pinch of crushed red pepper when stirring in the Parmesan.
Want more veggies? Add mushrooms or spinach during the final 30 minutes of cooking for a nutrient boost. Swap Parmesan for mozzarella if you prefer a gooier, meltier texture. A touch of Dijon mustard can also elevate the sauce with subtle tang.
Storing the Goodness: Leftovers Done Right
Cool the Creamy Slow Cooker Beef Pasta completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, making it a fantastic make-ahead meal.
To freeze, portion it out without the pasta, as pasta can become mushy when thawed. Simply add freshly cooked pasta when reheating the sauce. Reheat gently on the stovetop or microwave, adding a splash of cream or broth to revive its silky texture.
Creamy Slow Cooker Beef Pasta
Ingredients
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 small onion finely chopped
- 1 teaspoon dried oregano
- 1 pound beef stew meat cut into bite-sized chunks
- 1 cup heavy cream
- 1 10.5- ounce can cream of mushroom soup
- Salt and freshly ground black pepper to taste
- 8 ounces penne pasta or preferred pasta variety
- 1 cup beef broth
- 4 cloves garlic minced
- Fresh parsley chopped (optional garnish)
Instructions
- Place the beef stew meat along with the finely chopped onion and minced garlic into the base of the slow cooker.
- In a separate bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano until the mixture is smooth and cohesive. Pour this prepared sauce over the contents in the slow cooker, ensuring everything is well covered.
- Secure the lid and set the cooker to low, allowing it to simmer for 6 to 8 hours, or until the beef becomes tender and succulent.
- Roughly 30 minutes before serving, cook the pasta in accordance with the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Add the cooked pasta into the slow cooker, followed by the grated Parmesan cheese. Season the mixture with salt and pepper according to preference, then stir well to blend all ingredients uniformly.
- Continue to cook for an additional 10 to 15 minutes to allow the flavors to meld together completely.
- Serve warm, garnishing with fresh chopped parsley if desired.
