Slow Cooker Beef and Noodles

Nothing Beats coming home to a warm slow cooker dinner- especially on busy school nights when everyone is hungry and time is short.  This slow cooker beef and noodles recipe is coxy, kid-friendly and requires less than 10 minutes of prep.  The meatballs turn tender while simmering in a flavorful broth, and the sauce gets perfectly creamy without needing heavy whipping cream.

This slow cooker beef and noodles is the kind of recipe I lean on when life feels full- sports practices, homework chaos, or even just a long day when I don’t want to think about dinner. It’s hearty enough for a Sunday dinner, but simple enough for a Tuesday night.  Keep it in your back pocket as one of those back-to-school dinner ideas you’ll make on repeat.

Ingredient Snap Shot

Full Recipe Below

• meatballs
• organic beef broth
• organic dried oregano
• pink Himalayan salt
• organic dried basil
• organic dried thyme
• organic onion powder
• organic garlic powder
• cream cheese
• pappardelle pasta

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Slow Cooker Beef and Noodles

Prep Time10 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs

Course: Main Course

Cuisine: American, Italian

Keyword: beef recipe, cheesy pasta, slow cooker

Servings: 4

Equipment

• 1 slow cooker

Ingredients

• 12 Large meatballs (made from the meatball prep in base recipes)
• 1 cup Beef broth (we love kettle and fire)
• 1 tsp Oregano
• 1 tsp Pink himalayan salt
• 1 tsp Dried basil
• 1/2 tsp Dried thyme
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder
• 8 oz Cream cheese
• 12 oz Pappardelle Pasta

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Instructions

• In a slow cooker on low pour in the 1 cup Beef broth1 tsp Oregano, 1 tsp Pink himalayan salt, 1 tsp Dried basil, 1/2 tsp Dried thyme, 1/2 tsp Onion powder, 1/2 tsp Garlic powder and stir well. Place the 12 Large meatballs frozen in the slow cooker.
• Cover and keep on high 2-4 hours. 30 minutes before you are ready to serve place in the 8 oz Cream cheese.
• Stir after 15 minutes. You can whisk to get it nice and smooth.
• Serve over 12 oz Pappardelle Pasta that have been cooked according to the package.

Storage and Freezer Tips:

Refrigerator: Store leftovers in an airtight glass container for up to 3 days. Reheat on the stove with a splash of broth or milk.

Freezer: Freeze the cooked meatballs and sauce (without noodles) in a freezer-safe container for up to 2 months. Cooke fresh pasta when reheating.

Substitutions and Variations:

Meatballs: Use turkey or chicken meatballs instead of beef.

Pasta: Swap pappardelle for egg noodles, penne or gluten free pasta. You can even use rice.

Dairy-Free: Use a dairy-free cream cheese like Kite Hill of Violife.

Veggie Boost: Stir in spinach, mushrooms, or peas and hour before serving.