Ahhh slow cooker spaghetti = low effort, high comfort 🍝
Here’s a no-fuss crockpot spaghetti that actually works (not mushy, promise).
Slow Cooker Spaghetti
Ingredients
- 1 lb ground beef or Italian sausage (or mushrooms for veg)
- 1 jar (24 oz) marinara sauce
- 1 can (14–15 oz) crushed or diced tomatoes
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper
- 1½–2 cups water or broth
- 8 oz spaghetti, broken in half
- Optional: red pepper flakes, parmesan, fresh basil
Instructions
- Brown the meat (important!)
Cook meat with onion, garlic, salt, and pepper in a skillet. Drain fat. - Load the slow cooker
Add meat, marinara, tomatoes, seasoning, and water/broth. Stir. - Cook the sauce
Low: 4–6 hours
High: 2–3 hours - Add pasta at the end
Stir in broken spaghetti, making sure it’s submerged.
Cook High for 20–30 minutes, stirring once halfway, until just tender. - Serve
Rest 5 minutes, then top with parmesan or herbs.
Pro tips
- Don’t add pasta too early = no soggy noodles
- For extra richness, stir in a knob of butter or splash of cream at the end
- Like it cheesy? Mix in ricotta or mozzarella before serving
Want a dump-and-go version, vegan option, or creamy slow cooker spaghetti?
