Dinner · Part 3 of 3: Tips & recipe card

Crockpot Maple Bacon Pork and White Cheddar Pasta Bake Tips, FAQ & printable recipe

Name: Crockpot Maple Bacon Pork and White Cheddar Pasta Bake
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lb pork loin, cut into 1-inch cubes; 8 oz maple-cured bacon, diced; 1 Honeycrisp apple, diced; 2 cups apple cider chicken broth; 1 tbsp fresh thyme leaves; 8 oz cream cheese, softened and cubed; 16 oz campanelle pasta; 2 1/2 cups aged Vermont sharp white cheddar, shredded; Kosher salt, to taste; Freshly ground black pepper, to taste

By Clara Weller · Oct 16, 2026

A steaming scoop of creamy white cheddar pasta with tender pork, maple bacon, and apples in a forest-green slow cooker.

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 8

Tips for success

For the most flavorful result, sear the pork cubes in a hot skillet with a little oil before adding them to the slow cooker. This adds a caramelized crust that deepens the overall taste.

If you're short on time, skip this step—the slow cooker will still produce tender pork, but searing adds an extra layer of richness. Also, be generous with the fresh thyme; it brightens the creamy sauce and complements the apple and bacon beautifully.

When stirring in the pasta, make sure it's fully submerged in the sauce. If the liquid level seems low, add a splash of hot broth or water to help the pasta cook evenly.

After cooking, let the dish rest for at least 5 minutes—this allows the sauce to thicken and the flavors to meld. For a crispy topping, sprinkle extra bacon crumbles and a little shredded cheddar over each bowl just before serving.

Variations

Smoky Chipotle Twist: Add 1–2 chipotle peppers in adobo sauce, minced, along with the broth for a smoky heat. Reduce the bacon to 6 ounces and add a can of fire-roasted corn for extra texture.
Apple-Sage Pork: Swap the thyme for 1 tablespoon of fresh sage, chopped. Use a Granny Smith apple for a tarter flavor, and top with crispy fried sage leaves for a classic autumn combination.
Broccoli and Bacon: Stir in 2 cups of small broccoli florets along with the pasta and cheddar. The broccoli will steam in the sauce and add a fresh, green element. Cook for an additional 5 minutes if you prefer softer broccoli.
Creamy Mushroom Pork: Add 8 ounces of sliced cremini mushrooms with the pork and bacon. Sauté them first in a skillet for deeper flavor, or add them raw—they'll release moisture during cooking, making the sauce even more savory.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth as needed.
Reheat: Reheat in the microwave or on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so when reheating, add a splash of chicken broth or water to loosen it. Reheat gently in the microwave or on the stovetop until heated through. The flavors will meld even more overnight, making leftovers taste even better.

You can assemble the entire dish (without the pasta and cheddar) up to 24 hours in advance. Layer the pork, bacon, apple, broth, thyme, and cream cheese in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 4–5 hours, then proceed with adding the pasta and cheddar. This is a great option for busy mornings.

Serving ideas

Serve this pasta bake hot, straight from the slow cooker. Spoon generous portions into shallow bowls, making sure to get a good mix of pasta, pork, and creamy sauce. Garnish with extra crispy bacon crumbles and a few fresh thyme leaves for a pop of color and flavor. A side of crusty bread or a simple green salad with a tangy vinaigrette balances the richness of the dish.

This dish is hearty enough to be a complete meal on its own, but it also pairs well with roasted vegetables or steamed green beans. For a festive autumn dinner, serve it alongside a glass of hard cider or a light red wine.

Leftovers can be packed for lunch and reheated—just add a splash of broth to bring back the creamy texture. This pasta bake is sure to become a fall favorite.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the pork, bacon, apple, broth, thyme, and cream cheese in the slow cooker insert and refrigerate for up to 24 hours before cooking. When ready, cook on LOW for 4–5 hours, then add the pasta and cheddar as directed. This is perfect for busy days when you want dinner ready with minimal effort.

Why does the sauce look thin after cooking?

It's normal for the sauce to look thin before adding the pasta and cheddar. The pasta absorbs liquid as it cooks, and the shredded cheese helps thicken the sauce. If it's still thin after adding the pasta, let it cook for a few more minutes on HIGH, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.

Can this recipe be made gluten-free?

Yes, simply use gluten-free pasta (such as a corn or rice-based variety) and ensure your broth and bacon are gluten-free. The rest of the ingredients are naturally gluten-free. Cook the gluten-free pasta according to package directions, as they may have a different cooking time. Check the labels of your broth and bacon to be safe.

What is the best way to reheat leftovers?

Reheat leftovers in the microwave or on the stovetop. Add a splash of chicken broth or water to loosen the sauce, as the pasta will absorb liquid as it sits. Heat until piping hot, stirring occasionally. For the stovetop, use medium-low heat and stir frequently to prevent sticking.

Can you use a different cut of pork?

Absolutely. Pork shoulder (or butt) is a great alternative—it's even more forgiving and becomes very tender. Just increase the cooking time to 5–6 hours on LOW. You can also use boneless country-style ribs. The key is to cut the meat into uniform cubes so it cooks evenly.

Recipe card

Crockpot Maple Bacon Pork and White Cheddar Pasta Bake

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

2 lb pork loin, cut into 1-inch cubes
8 oz maple-cured bacon, diced
1 Honeycrisp apple, diced
2 cups apple cider chicken broth
1 tbsp fresh thyme leaves
8 oz cream cheese, softened and cubed
16 oz campanelle pasta
2 1/2 cups aged Vermont sharp white cheddar, shredded
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Place the cubed pork loin in the bottom of a 6-quart slow cooker. Scatter the diced maple-cured bacon, diced apple, and fresh thyme leaves over the pork. Pour the apple cider chicken broth over everything, then drop the cubed cream cheese on top. Season lightly with salt and pepper.
Cover the slow cooker and cook on LOW for 4 hours, until the pork is fork-tender. Do not lift the lid during cooking to keep the heat steady. The cream cheese will melt into the broth, creating a creamy sauce. Let it rest for 3 minutes before slicing.
Turn the slow cooker to HIGH. Stir in the campanelle pasta and the shredded white cheddar cheese. Make sure the pasta is submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, stirring once halfway, until the pasta is al dente and the cheese is fully melted.
After the pasta is cooked, insert an instant-read thermometer into a few pieces of pork. The pork must reach at least 145°F (63°C) to be safe to eat. If it hasn't reached that temperature, continue cooking on HIGH for another 10–15 minutes and check again. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the dish rest for 5 minutes. This allows the sauce to thicken slightly. Spoon the pasta and pork into bowls, making sure to get plenty of the creamy sauce. Top with extra crispy bacon crumbles and fresh thyme leaves if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 620
Protein: 38 g
Carbohydrates: 45 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.