Slow Cooker Canned Pea Macaroni

Here’s a simple and comforting recipe for Slow Cooker Canned Pea Macaroni. It’s a creamy, budget-friendly side dish or light main that uses pantry staples.

Why you’ll love it

• Hands-off cooking in the slow cooker

• Uses canned peas (no shelling or thawing)

• Creamy, cheesy, and kid-friendly

• Great for potlucks or busy weeknights

Ingredients

Optional add-ins:

• 1 cup diced ham or cooked bacon

• 1/2 tsp smoked paprika

• 1/4 cup grated Parmesan

• Buttered breadcrumbs for topping

Instructions

1. Prep the slow cooker
   Lightly grease the inside of a 4–6 quart slow cooker with butter or nonstick spray.

2. Combine ingredients
   Add the uncooked macaroni, drained canned peas, cheddar cheese soup, evaporated milk, milk, garlic powder, onion powder, black pepper, and salt. Stir to combine.

3. Add butter and cheese
   Dot the top with cubed butter, then stir in 1 1/2 cups of the shredded cheddar cheese. Reserve the remaining 1/2 cup for later.

4. Cook
   Cover and cook on LOW for 2 to 3 hours or on HIGH for 1.5 to 2 hours, stirring once halfway through. The pasta should be tender and the sauce creamy.

5. Finish
   Stir the mixture well. If it’s too thick, add a splash of warm milk. Sprinkle the reserved cheddar on top, cover, and let it melt for 5–10 minutes.

6. Serve
   Garnish with black pepper, smoked paprika, or fresh parsley if desired. Serve warm.

Tips

• Don’t overcook – Pasta can become mushy if left too long. Check at the earliest time and stir.

• Canned peas are already soft – Add them in the last 30 minutes if you prefer a firmer texture.

• Make it a meal – Stir in cooked ham, tuna, or rotisserie chicken before serving.

• Crispy topping – Toast panko breadcrumbs in butter and sprinkle on top before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.

Would you like a stovetop version too?