Crockpot Spaghetti
Slow Cooker Spaghetti has tender noodles and a flavorful sauce, all cooked together in the crockpot! It's a simple meal your family will love!
Servings: 6
Ingredients
- ½ pound ground beef
- ½ pound ground Italian Sausage
- 48 ounces Marinara sauce 6 cups
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 16 ounces spaghetti noodles uncooked
- 4 cups water or chicken/beef broth
Instructions
- Heat a large skillet over medium-high heat. Crumble the ground beef and sausage into the skillet and cook until no longer pink, breaking up with a spatula as it cooks. Drain as much grease as possible.
- Pour one jar of sauce into a 6-quart slow cooker.
- Add the meat on top of the sauce.
- Pour the remaining sauce over the meat, then pour in the water. Sprinkle the basil, oregano, parsley, garlic powder and onion powder over the top. No need to stir.
- Place the noodles on top, gently pushing them down so they are covered with liquid.
- Cover and cook on LOW for 2 1/2-hours, stirring the noodles gently about halfway through to make sure they aren’t sticking together.
- Check for doneness - the noodles should be soft and most of the liquid should be absorbed.
Notes
Don't skip cooking the meat.
Store leftovers in the fridge for up to 4 days.
While you technically can freeze this spaghetti, I don't recommend it. Because the noodles are cooked in the sauce, the texture may get a little mushy as it thaws.
Nutrition
Calories: 661kcal | Carbohydrates: 83g | Protein: 30g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 1900mg | Potassium: 1279mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1190IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 6mg
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