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Slow Cooker Creamy Garlic Beef Pasta Recipe
Ben Carraoli

Slow Cooker Creamy Garlic Beef Pasta Recipe

I have to tell you, making this Slow Cooker Creamy Garlic Beef Pasta was one of the most satisfying dinner experiences I’ve had lately. From the moment I chopped the fresh garlic to the first creamy bite of pasta, I knew this would become a staple in my weekly meal rotation.
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef – I use fresh beef for the best texture and flavor.
  • 1 small onion finely chopped – adds natural sweetness; avoid frozen as it can become watery.
  • 4 cloves garlic minced – fresh garlic enhances the creamy sauce far better than pre-minced.
  • 1 teaspoon dried basil – gives a subtle herbal warmth.
  • 1 teaspoon dried oregano – adds depth and a slightly earthy flavor.
  • 1 cup beef broth – choose low-sodium to control saltiness.
  • 1 can cream of mushroom soup – this is the base for the creamy sauce; shake well before using.
  • 1 cup heavy cream – fresh cream makes it luxuriously creamy.
  • Salt and pepper to taste – I like to season in layers for better flavor.
  • 1/2 pound pasta penne, rotini, or shells – slightly undercook the pasta as it will finish cooking in the sauce.
  • Fresh parsley for garnish – optional but adds color and a fresh touch.

Method
 

  1. First, I finely chop the onion and garlic. Then I measure out my dried herbs and pour the beef broth and cream into separate bowls. Prepping everything ahead makes the cooking process smooth.
  2. I briefly brown the ground beef in a skillet with a little salt and pepper. This step adds flavor and keeps the beef from being gray and mushy in the slow cooker.
  3. Next, I add the browned beef, chopped onion, garlic, dried herbs, beef broth, cream of mushroom soup, and heavy cream to the slow cooker. I stir everything together until it’s fully combined.
  4. I set the slow cooker to low for 4 hours. During this time, the flavors meld together and the sauce thickens beautifully. The aroma alone makes me hungry!
  5. About 30 minutes before serving, I add the pasta directly to the creamy sauce. Stir gently to coat the pasta evenly and allow it to finish cooking in the sauce.
  6. Once the pasta is tender, I taste for seasoning and add extra salt and pepper if needed. I finish with fresh parsley for color and a touch of freshness.

Notes

  • I always use fresh garlic and herbs—it makes a big difference in flavor.
  • Browning the beef first prevents the dish from being watery.
  • I slightly undercook the pasta in boiling water before adding it to the slow cooker to avoid mushiness.
  • Stirring gently when adding pasta ensures it doesn’t break apart.
  • I sometimes sprinkle extra Parmesan on top right before serving for a cheesy finish.