Slow Cooker Broccoli and Meatball Pasta
If you need a family-friendly dinner that’s both easy and delicious, this slow cooker creamy red sauce pasta with meatballs and broccoli checks all the boxes. It’s rich, filling, and made with simple ingredients you probably already have. Just toss it in the slow cooker and let it simmer away while you go about your day.
Equipment
Ingredients
- 20 oz Frozen Broccoli I buy the 10 oz bags of frozen
- 1 lb Pre Cooked Meatballs Chicken or beef
- 12 oz Pasta I like Jovial brown rice pasta for this recipe.
- 1 jar 24 oz Marinara Sauce Ragu Kettle is good.
- 1.5 Cups Bone Broth use broth instead of stock for extra protein. I get mine at Aldi.
- 3 cloves Garlic minced
- 1 teaspoon Italian Seasoning
- 1 teaspoon Lawry's Garlic Salt Adjust based on which sauce and bone broth you use.
- 1 brick Cream Cheese
- 1 Cup Shredded Parmesan Cheese extra for topping
Instructions
- Grab your slow cooker. Layer the pasta and bone broth in the bottom, then the broccoli, then the meatballs.
- Pour the sauce, minced garlic, and seasonings over the top.
- Either cook on high for about two hours, or low for 4ish hours.
- Experiment with this the first time because every slow cooker is very different. (If you have a ninja slow cooker, high is VERY high and low is hardly warm).
- After everything is warmed through/ cooked, turn the heat off and add in your cream cheese and parmesan.
- Stir every few minutes until melted. Dinner is served! Serve with your favorite garlic bread for more of a spaghetti feel.
Notes
Substitutions
- You can sub out the broccoli for cauliflower! You won't notice the taste as much as you will broccoli. You could sub the chicken meatballs for beef meatballs.
Storage
Store in a container in the refrigerator for up to 4 days.Top Tip
Be sure you layer the pasta and bone broth on the bottom so that it cooks well. Tried this recipe?Let us know how it was!