Easy Crockpot Spaghetti
Crockpot Spaghetti is a quick and fuss-free dinner option made with simple ingredients like ground beef, crushed tomatoes, and tomato paste.
Servings: 4 Servings
Calories: 314kcal
Equipment
- Crockpot
Ingredients
- 1/2 pound 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 dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/8 teaspoon red pepper flakes optional, for heat
- 6 ounces spaghetti broken in half
- 1 1/2 cups water or low sodium chicken broth
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving
Instructions
- 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.
Notes
- If you think the sauce is too thick you can add a little bit more water before serving.
Nutrition
Calories: 314kcal | Carbohydrates: 34g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 47mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg