Creamy Slow Cooker Beer Cheese Sausage Pasta

Smoked sausage and tender campanelle pasta in a rich, creamy beer cheese sauce, made mostly by your slow cooker.

This is the kind of dinner you set up in 15 minutes and then forget about. Smoked sausage simmers in beer and chicken broth until the whole house smells amazing, then cream cheese and two kinds of cheddar melt into a silky, tangy sauce. Stir in al dente campanelle pasta and you have a cozy, crowd-pleasing meal.

It’s great for chilly fall evenings, game day, or potlucks, since it holds nicely on the warm setting and feeds a crowd.

Quick snapshot: serves 8 | 15 minutes prep | about 4½ hours total | slow cooker

Why You’ll Love This Pasta

• Hands-off. The slow cooker builds the flavor while you go about your day.
• Big, cheesy flavor. Beer, Dijon, and Worcestershire keep the cheese sauce from tasting flat.
• Feeds a crowd. It makes 8 generous servings and stays warm for a party.
• Easy to customize. Swap the beer, the sausage, or the pasta shape to suit what you have.

Ingredients You’ll Need

The recipe works in three steps: Set it, Stir it, Toss it. The ingredients are grouped the same way.

Set it: the slow cooker base

• 2 (14 ounce) packages smoked sausage, sliced into rounds
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 1 cup beer
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon black pepper
• 8 ounces cream cheese, cubed

Stir it: the cheese

• 2 cups freshly shredded sharp cheddar cheese
• 1 cup freshly shredded white cheddar cheese

Toss it: the pasta and finish

• 16 ounces campanelle pasta
• 2 tablespoons chopped parsley

Equipment: a 6-quart slow cooker and a large pot for the pasta.

A Quick Word on the Beer and Cheese

• Beer: Choose a mild lager or other light beer. It adds richness without a bitter edge.
• Cheese: Shred your cheddar from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

How to Make Slow Cooker Beer Cheese Sausage Pasta

Step 1: Set It (15 minutes)

Layer the sliced sausage in the bottom of the slow cooker. Sprinkle the onion powder and garlic over the top, then pour in the beer and chicken broth. Add the Worcestershire sauce, Dijon mustard, and black pepper, and scatter the cubed cream cheese over everything.

Cover and cook on LOW for 3-4 hours or HIGH for 2 hours.

Step 2: Stir It (5 minutes)

When the time is up, stir well until the cream cheese melts into the sauce. If your slow cooker runs hot, switch it to LOW or WARM first, then stir in both cheddars a handful at a time until the sauce is smooth. Going slowly and gently keeps the cheese from separating.

Step 3: Toss It (20 minutes)

While the sauce finishes, cook the campanelle in a large pot of salted water until al dente, following the package directions. Scoop out a small cup of pasta water, then drain the pasta well.

Add the pasta to the slow cooker and stir gently until every piece is coated. Cover and cook for 10-15 minutes more, until everything is hot and combined.

Finish and Serve

Stir once more, sprinkle with parsley, and serve warm.

Tips for the Best Results

• Cook the pasta separately. Pasta cooked directly in the slow cooker can turn mushy. Boiling it separately and tossing it in at the end keeps it perfectly tender.
• Don’t overcook the cheese. Add it after the cream cheese has melted and stir just until smooth.
• Slice the sausage evenly so it heats at the same rate and every bite has smoky flavor.
• If the sauce thickens too much, stir in a splash of chicken broth, milk, or the reserved pasta water until it loosens up.
• Taste before serving. Add a little extra black pepper or Worcestershire sauce if you’d like a bolder flavor.
• Finish with a flourish. A sprinkle of extra shredded cheddar and parsley adds color and freshness.

What to Serve With It

This pasta is rich, so keep the sides fresh and simple:

• A crisp green salad with a tangy vinaigrette
• Roasted or steamed broccoli
• Warm crusty bread or soft pretzels

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of milk or broth, since the pasta will absorb some of the sauce as it sits.

Frequently Asked Questions

Can I use a different pasta? Yes. Rotini, penne, cavatappi, or shells all hold the sauce well. Cook them until al dente.

Can I make it without beer? Yes. Replace the beer with an additional cup of chicken broth.

What kind of sausage works best? Smoked sausage like kielbasa or andouille gives the most flavor. Chicken or turkey smoked sausage works for a lighter version.

Can I keep it warm for a party? Yes. Once it’s done, set the slow cooker to WARM and stir in a splash of milk or broth if it thickens.

Why did my cheese sauce turn grainy? The usual causes are pre-shredded cheese or very high heat. Shred your own cheese and add it on low heat.