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Toss raw dry angel hair pasta in the crock pot and 4 other ingredients to get a meal so delicious
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of olive oil to help prevent sticking.
Break the dry angel hair pasta in half and scatter it evenly over the bottom of the slow cooker. This is your base layer and should resemble a loose nest of raw strands.
In a large bowl or measuring pitcher, whisk together the chicken broth and tomato basil pasta sauce until well combined. Stir in the heavy cream.
Pour the tomato-broth-cream mixture evenly over the dry angel hair, pressing the pasta down gently with a spoon or tongs so most of it is submerged. Some strands may peek out; they will soften as they cook.
Sprinkle the grated Parmesan cheese evenly over the top. Do not stir yet; letting the cheese sit on top helps it melt into the sauce gradually.
Cover the slow cooker with the lid and cook on LOW for 1 hour. After 30–40 minutes, quickly lift the lid, gently toss the pasta with tongs to separate strands and coat them in sauce, then cover again promptly to retain heat.
After 1 hour total, check the pasta for doneness. Angel hair cooks quickly; it should be just tender (al dente) and coated in a creamy, slightly thickened sauce. If it’s still too firm or the sauce seems thin, cover and cook an additional 10–15 minutes on LOW, tossing once more.
Once the pasta is cooked to your liking, give everything a final gentle toss to ensure the angel hair is fully coated and not clumped. Taste and adjust seasoning with a pinch of salt or extra Parmesan if desired.
Serve immediately while hot, with extra Parmesan on the table. Angel hair continues to soften as it sits, so for the best texture, enjoy right away.
