Slow Cooker 3-Ingredient Sweet Pea Macaroni
The peas stay bright and sweet, so the whole dish looks more vibrant than you’d ever expect from such a simple, budget-friendly dinner.
Serve this sweet pea macaroni straight from the slow cooker while it’s still glossy and warm. I like to scoop it into bowls and add a little black pepper at the table, but it’s comforting all on its own. It pairs nicely with a simple green salad or sliced fresh veggies if you have them, and a piece of toast or garlic bread stretches it even further on tight-budget nights.
For kids, I’ll sometimes offer a sprinkle of grated cheese on top, but it’s absolutely fine plain when the fridge is bare.
Servings: 4
Ingredients
- 8 oz dry elbow macaroni
- 2 cups frozen sweet peas
- 2 cups fat-free chicken broth or vegetable broth
- ½ cup fat-free evaporated milk
- 2 tablespoons light butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & black pepper, to taste
- Optional: 2 tablespoons grated Parmesan
Directions
- Lightly spray the slow cooker with nonstick cooking spray.
- Add the dry macaroni, broth, evaporated milk, garlic powder, onion powder, salt and pepper. Stir well.
- Cover and cook on HIGH for about 45–60 minutes, stirring every 20 minutes.
- When the pasta is almost tender, stir in the frozen peas and light butter.
- Cover and cook another 10–15 minutes, until the pasta is tender and the peas are heated through.
- Stir well and add Parmesan if desired.
- Serve immediately.
