Slow Cooker Creamy Pepperoncini Beef Mafalda
If you love easy slow cooker beef pasta recipes, this Creamy Pepperoncini Beef Mafalda is a must-try for chilly evenings. Tender chunks of beef cook low and slow in a tangy, creamy sauce made with pepperoncini juice, cream cheese, garlic, and savory beef broth. The mafalda pasta absorbs all that rich flavor, turning this into a satisfying one-pot crockpot dinner the whole family will crave again and again.
Perfect for busy days, this comforting slow cooker meal delivers bold flavor with very little prep just pour one simple mixture over the beef and let your crockpot do the work.
Why You’ll Love This Slow Cooker Pepperoncini Beef
Easy One-Pot Meal: Beef and pasta cook together, saving dishes and time.
Family-Friendly Comfort Food: Creamy texture with mild tangy flavor makes it kid-approved.
Perfect Cold Weather Recipe: Warm, hearty, and filling ideal for cozy dinners.
Hands-Off Cooking: Great for busy schedules or meal prep days.
Budget-Friendly Beef Dinner: Uses chuck roast, a flavorful and affordable cut.
Great for Leftovers: Reheats beautifully for next-day lunches.
This recipe combines the richness of creamy pasta with the bold taste of pepperoncini, creating a unique twist on classic slow cooker beef recipes.
Ingredients:
2 pounds beef chuck roast, cut into chunks
8 ounces dry mafalda pasta (or mini lasagna noodles)
1 cup beef stock or broth
3/4 cup pepperoncini juice
4 ounces cream cheese, cubed
3 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
Grated Parmesan cheese, for serving
Fresh parsley, chopped (optional)
Directions:
Lightly spray a 5- to 6-quart slow cooker with cooking spray.
Spread the dry mafalda pasta evenly across the bottom.
Season beef chunks with salt and pepper, then place them over the pasta.
In a bowl, whisk together:
Beef stock
Pepperoncini juice
Garlic
Italian seasoning
Add cream cheese cubes and butter pieces to the mixture. Stir gently it doesn’t need to be perfectly smooth.
Pour this creamy mixture evenly over the beef and pasta.
Cover and cook:
LOW: 6–7 hours
HIGH: 3–4 hours
until the beef is tender. Avoid opening the lid early so the pasta cooks properly.
About 30 minutes before serving, gently stir to create a creamy sauce. Adjust thickness with a little broth if needed.
Taste and adjust seasoning, then serve hot with Parmesan and parsley.
Tips, Variations & Serving Ideas:
For a milder flavor, reduce pepperoncini juice and replace with more broth.
Add sliced pepperoncini or red pepper flakes if you enjoy extra heat.
Swap mafalda with rotini, penne, or bowtie pasta.
Sneak in vegetables like diced carrots or celery for extra nutrition.
Serve with garlic bread, roasted broccoli, or a fresh green salad.
