Crockpot Spaghetti is a quick and fuss-free dinner option made with simple ingredients like ground beef, crushed tomatoes, and tomato paste.
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- Crockpot Spaghetti, also known as slow cooker spaghetti, is a convenient and delicious way to prepare spaghetti and meat sauce. It involves cooking the pasta and sauce together in a slow cooker, allowing the flavors to meld and the pasta to absorb the sauce over an extended period.
- This is a great way to make spaghetti sauce that you can set up to cook before you leave the house so you will have a tasty meal waiting for you when you get back.
- Another bonus is if you have leftovers they will store perfectly in the fridge, making Crockpot Spaghetti leftovers a super easy lunch option!
- Ground Beef – Beef is traditionally used in spaghetti but if you are looking for a lower fat version you could also use ground chicken or ground turkey.
- Onion – Yellow, white or sweet onions can be used in this recipe.
- Garlic – Try and use fresh as it will make a small difference compared to just using garlic powder.
- Crushed Tomatoes – You can use your favorite brand of canned tomatoes for this.
- Tomato Paste – Tomato paste adds thickness and richness.
- Dried Basil, Oregano, Thyme, and Rosemary – These dried herbs provide the classic Italian seasoning for the sauce.
- Salt and Black Pepper – Season to taste.
- Red Pepper Flakes (Optional) – These flakes provide a hint of heat. Adjust the amount or omit them if you prefer a milder dish.
- Spaghetti noodles – dried pasta is quick and easy to make right before you serve this dish.
- Water or Low-Sodium Chicken Broth
- Fresh Parsley (Garnish)
- Grated Parmesan Cheese (For Serving)
- Crockpot – A slow cooker or Crockpot. It’s main purpose is to cook food low and slow over a longer period of time, which allows the food to develop a deeper flavor and softer texture.
How to Make Crockpot Spaghetti
In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and transfer the cooked meat to your slow cooker.
Add the chopped onion, minced garlic, crushed tomatoes, tomato paste, and seasonings. Stir to combine.
Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The longer cooking time allows the flavors to meld together beautifully.
About 30 minutes before serving, break the spaghetti in half and add it to the slow cooker. Pour in the water or chicken broth. Stir gently to submerge the spaghetti in the sauce. Continue cooking for the remaining 30 minutes. Give the whole thing a stir at least once while the noodles are cooking to separate the noodles.
Stir the spaghetti and serve with chopped parsley and a sprinkle of grated Parmesan cheese.
Additional Helpful Tips
- If you don’t use lean ground meat, make sure to drain any excess fat after browning the meat to prevent an overly greasy sauce.
- If the sauce appears too thick during cooking, add a little more water or broth to achieve your desired consistency.
- Keep the lid on during cooking. Lifting it releases heat and can significantly increase the cooking time.
- Serve your Crockpot Spaghetti with a side of crusty bread or garlic bread to soak up the delicious sauce.
How to Store
You can refrigerate the Spaghetti in an airtight container for up to 3-4 days or freeze in the freezer in an airtight container for up to 2-3 months.
Microwave: Place a portion in a microwave-safe dish, cover it, and heat in 30-second intervals, stirring in between until it’s heated to your desired temperature.
Stovetop: Reheat in a skillet or saucepan over medium-low heat, stirring occasionally until it’s heated through.
Instant Pot: Add the leftover spaghetti to the Instant Pot insert, close the lid, and set the Instant Pot to the “Saute” mode on low heat. Stir occasionally until the spaghetti is heated to your desired temperature.
Check out the differences between a slow cooker and a pressure cooker. They are both useful tools to have in the kitchen. Which one is right for you.
Frequently Asked Questions
What’s the difference between low and high settings on my slow cooker?
Cooking on the low setting allows for slower, longer cooking times, which can help meld flavors and prevent overcooking. High setting cooks at a higher temperature but for a shorter time. You can use either setting for this dish, depending on how much time you want it to cook for.
Can I use a different type of pasta?
Yes, you can use different pasta shapes like penne, rigatoni, or fettuccine. Cook each according to the instructions on the package.
Can I double the recipe for a larger crowd?
Yes, you can easily double the ingredients to make a larger batch, but ensure your slow cooker can accommodate the increased volume.
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Easy Crockpot Spaghetti
- 1/2 pound (227 g) ground beef
- 1/2 small onion finely chopped
- 1 clove garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 6 ounces tomato paste
- 1/2 teaspoon (0.5 g) dried basil
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (0.25 g) dried thyme
- 1/4 teaspoon (0.03 g) dried rosemary
- Salt and black pepper to taste
- 1/8 teaspoon (0.25 g) red pepper flakes optional, for heat
- 6 ounces (170 g) spaghetti broken in half
- 1 1/2 cups (355 ml) water or low sodium chicken broth
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and transfer the cooked meat to your slow cooker.
- Add the chopped onion, minced garlic, crushed tomatoes, tomato paste, and seasonings. Stir to combine.
- Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The longer cooking time allows the flavors to meld together beautifully.
- About 30 minutes before serving, break the spaghetti in half and add it to the slow cooker. Pour in the water or chicken broth. Stir gently to submerge the spaghetti in the sauce. Continue cooking for the remaining 30 minutes. Give the whole thing a stir at least once while the noodles are cooking to separate them.
- Stir the spaghetti and serve with chopped parsley and a sprinkle of grated Parmesan cheese.
- If you think the sauce is too thick you can add a little bit more water before serving.
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.