Ingredients
2 cans (14.5 ounces each) stewed tomatoes, undrained
2 cups uncooked elbow macaroni (about 8 ounces)
4 tablespoons unsalted butter, cut into pieces
Directions
Lightly grease the inside of a small to medium slow cooker (about 3–4 quarts) with a bit of butter or nonstick spray to help prevent sticking.
Pour the stewed tomatoes, with all their juices, into the slow cooker. Use the back of a spoon or a spatula to gently break up any very large tomato pieces if you prefer smaller chunks, but leave them fairly rustic for that old-school texture.
Stir in the uncooked elbow macaroni, making sure the pasta is mostly submerged in the tomato juices. If the pasta isn’t quite covered, gently press it down into the liquid; it’s okay if a few pieces peek out.
Dot the top with the pieces of butter, distributing them evenly over the macaroni and tomatoes so they melt down into everything as it cooks.
Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 1/2 hours, stirring once about halfway through. The exact time will depend on your slow cooker and how soft you like your pasta. Start checking around the 1 1/2-hour mark.