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Square side shot of crockpot spaghetti in a blue and white bowl.
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5 from 5 votes

Crock Pot Spaghetti

Crock Pot spaghetti is an easy, hands-off dinner that cooks the pasta right in the slow cooker. Italian sausage or ground beef simmers with mushrooms and tomatoes in a rich sauce for a satisfying meal the whole family will love.
Course Dinner
Cuisine Italian
Keyword crock pot spaghetti, crockpot spaghetti, slow cooker spaghetti
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 people
Calories 485.8kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. bulk Italian sausage, ground beef, ground turkey, or ground chicken
  • 1 (8 ounce) package sliced fresh mushrooms
  • ½ of an onion, finely diced
  • 1 tablespoon minced fresh garlic (about 3 large cloves)
  • ½ teaspoon kosher salt, plus more to taste
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 (24 ounce) jars spaghetti sauce
  • 1 ¼ cups water
  • 1 lb. uncooked spaghetti noodles
  • ½ cup grated Parmesan cheese
  • Optional garnish: chopped fresh herbs such as parsley or basil; additional grated Parmesan cheese; crushed red pepper flakes

Instructions

  • Heat oil in a large skillet over medium-high heat. Add meat, mushrooms, onion, garlic and salt. Cook, stirring frequently and breaking up the meat, until no longer pink (about 5-7 minutes). Drain off fat.
    Browning Italian sausage and ground beef in a cast iron skillet.
  • Stir in the diced tomatoes.
    Adding tomatoes to a skillet with ground meat and mushrooms.
  • Pour one jar of the spaghetti sauce and the water in the bottom of a slow cooker. Break the spaghetti noodles in half and place them on top of the sauce.
    Process shot showing how to make crockpot spaghetti.
  • Add the cooked meat mixture to the slow cooker, sprinkle with Parmesan cheese, and pour the second jar of sauce over top.
    Spaghetti sauce in a slow cooker.
  • Cover and cook on HIGH for 1 ½-3 hours or on LOW for 4-6 hours, stirring periodically (if possible). My spaghetti is perfectly done in my slow cooker in exactly 2 hours on HIGH. If your slow cooker runs at a higher temperature, it might be done a lot sooner. Just keep a close eye on it after the first 30-45 minutes or so, and turn off the slow cooker when the noodles are al dente. Toss all of the ingredients together.
    Horizontal side shot of tongs stirring slow cooker spaghetti with meat sauce.
  • Taste and season with additional salt and pepper, if desired. You might like to add a pinch of crushed red pepper flakes for a little bit of heat as well. Garnish individual servings with fresh herbs such as basil or parsley and extra Parmesan cheese.
    Horizontal side shot of a bowl of slow cooker spaghetti.

Notes

  • Don't skip the water. The 1¼ cups of water is essential for the dry pasta to cook properly.
  • Break the noodles in half so they fit in the slow cooker and cook evenly.
  • Stir at least once or twice during cooking to prevent the noodles from sticking together.
  • Watch the timing carefully. Every slow cooker runs at a different temperature. Start checking your pasta around 45 minutes on HIGH. Overcooked pasta will get gummy and mushy.
  • This recipe was designed and tested with dry spaghetti. Whole wheat or gluten-free pasta may require less cooking time.
  • Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave with a splash of water or sauce.
  • Freezing: I don't recommend freezing the cooked spaghetti, as the pasta tends to get mushy when thawed.
  • Creamy variation: Add diced cream cheese during the final 10 minutes of cooking.

Nutrition

Serving: 1/8 of the recipe with sausage | Calories: 485.8kcal | Carbohydrates: 57.9g | Protein: 22.4g | Fat: 18.5g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.7g | Cholesterol: 44mg | Sodium: 1215.9mg | Potassium: 43.6mg | Fiber: 4.4g | Sugar: 10.5g | Vitamin A: 15.2IU | Vitamin C: 13.6mg