Step-by-Step Instructions
1. Prep the Slow Cooker
Lightly grease the inside of your slow cooker with a little olive oil or non-stick spray to prevent the pasta from sticking to the edges.
2. Combine the Base
Place your uncooked pasta into the slow cooker. Pour over the 4 cups of broth and the minced garlic. Ensure the pasta is mostly submerged in the liquid. If the pasta is poking out too much, you can gently press it down.
3. The First Cook
Set your slow cooker to High for about 1 to 1.5 hours. You want the pasta to be nearly “al dente”—cooked but still having a firm bite. Avoid the Low setting for pasta, as it can lead to a gummier texture.
4. Add the Cream and Spinach
Once the pasta is almost done, stir in the heavy cream and the fresh baby spinach. The heat from the pasta and broth will wilt the spinach in just a few minutes.
5. The Final Touch
Stir in the grated parmesan cheese. Keep stirring until the cheese has melted and the sauce has thickened into a silky coating over the pasta. Season generously with black pepper and a pinch of salt if needed.
Expert Tips for Success
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Don’t Overcook: Every slow cooker runs at a slightly different temperature. Check your pasta at the 1-hour mark to ensure it doesn’t get too soft.
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Fresh is Best: While canned garlic works in a pinch, fresh cloves provide a much brighter flavor that cuts through the richness of the cream.
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Add Heat: If you like a little kick, toss in a teaspoon of red pepper flakes when you add the garlic.
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Serving: Serve immediately while hot. If the sauce becomes too thick as it sits, splash in a little extra broth to loosen it back up.
