Instructions
Step 1 Lightly grease the slow cooker with butter or cooking spray.
/n Step 2 Add chicken broth, heavy cream, milk, and minced garlic to the slow cooker.
/n Step 3 Break the pasta in half and add it to the liquid, pressing down gently to submerge.
/n Step 4 Season with salt, pepper, garlic powder, and onion powder.
/n Step 5 Cover and cook on low for 2–3 hours, stirring occasionally to prevent sticking.
/n Step 6 Once pasta is tender, stir in butter, Parmesan cheese, and mozzarella cheese.
/n Step 7 Continue cooking for 10–15 minutes until the sauce is smooth and creamy.
/n Step 8 Stir well and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a saucepan over low heat with a splash of milk to restore creaminess.
Microwave in short intervals, stirring between each, until heated through.
Freezing is not recommended as the creamy sauce may separate.
Continue on the next page