Slow Cooker Creamy Beef & Shells
🛒 Ingredients
1.5 lbs lean ground beef
16 oz pasta shells (or rigatoni)
2 cups shredded cheddar cheese
1 can (10.5 oz) creamy soup (mushroom or onion)
1 cup beef broth
½ cup heavy cream
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper to taste
👨🍳 Instructions
Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
Transfer the beef to your slow cooker and add the dry pasta shells.
In a separate bowl, mix together the creamy soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
Pour the sauce over the beef and pasta, stirring gently so most of the pasta is covered.
Sprinkle shredded cheddar cheese on top.
Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until pasta is tender and the sauce is creamy.
Stir once halfway through cooking to help the cheese melt evenly.
🍽️ Tips
Drain the browned beef well to prevent a greasy sauce.
Keep an eye on the pasta toward the end to avoid overcooking.
Use freshly shredded cheese for a creamier texture and better flavor.
