Easy Crock Pot Spaghetti Recipe
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Crock Pot Spaghetti doesn’t get any easier — it basically cooks itself! Prep everything in 15 minutes, and the slow cooker does the rest. Enjoy the ultimate comfort food for dinner with this easy spaghetti crock pot recipe.
Crock Pot Spaghetti
Tender noodles coated in savory tomato sauce and loaded with tasty meatballs will have everyone asking for seconds!
Crockpot spaghetti and meatballs is a super simple, low-effort dinner that will satisfy any carb craving you may have.
If you have leftover pasta, you can always whip up some of my creamy cacio e pepe or this delectable carbonara.
Two more effortless, yet tasty, meals to add to your easy dinner arsenal!
I also have dozens of one pot and crockpot recipes that are fabulous for busy weeknights and jam-packed weekends.
Ingredient Notes and Substitutions
- Frozen Meatballs – No need to thaw them first! In fact, they’ll cook better if you toss them right in from the freezer.
You can, of course, always use homemade! Just be sure to cook them partially before you add them to your slow cooker. - Pasta – Spaghetti noodles, of course! Linguine is a great alternative for crockpot spaghetti.
- Red Sauce – Use your favorite homemade or store-bought pasta sauce — 32 ounces total.
Or, toss in garlic, sauteed onion, and fresh tomatoes! - Fresh Herbs – Use basil, oregano, and flat leaf parsley for that classic Italian flavor.
Prefer dried herbs? Just sprinkle in about 1 tablespoon of each instead of chopping up fresh.
Tips and Tricks to Make Perfect Spaghetti in the Crock Pot
- Give it an occasional stir.
This ensures that the noodles are separated under the liquid and don’t cook in one clump.
- Speed things up!
Crock pot spaghetti is done once the noodles are al dente and all the water has been absorbed.
Adjust the temperature setting to high for 15-20 minutes to speed up the process.
- Feeding a crowd?
This recipe for slow cooker spaghetti calls for half of a standard box of noodles.
For more noodles, add additional sauce and water to ensure that it stays under the liquid and has room to cook.
Serving Suggestions
While crockpot spaghetti and meatballs is a delicious meal on its own, a side of warm garlic bread or knots is never a bad idea!
If you’re looking to incorporate some greens, a side salad or some garlic broccoli are two perfect ways to round out your plate.
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Heat resistant spoon or spatula – Perfect for cooking, stirring, and serving slow cooker spaghetti.
Slow Cooker Spaghetti FAQ
Yes! You do not need to boil your noodles before placing them into your slow cooker.
Just make sure they are fully submerged in your liquid mixture — they’ll absorb all of it and be cooked to perfection.
If you are using frozen, then no! In fact, this easy crockpot spaghetti recipe doesn’t even call for them to be thawed.
Simply nestle frozen meatballs into the sauce, and they’ll come out great.
This spaghetti crock pot recipe can easily be cooked in a 6 quart or larger.
Storing And Reheating Crockpot Spaghetti
Once cool, transfer leftover crock pot spaghetti to an airtight container and place it in the refrigerator. It should be good for 3 to 4 days!
To reheat, just plate up a serving and pop it in the microwave until it is warmed through.
Larger batches of crock pot spaghetti can be warmed in a skillet on the stove.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Crockpot Recipes
Easy Crock Pot Spaghetti Recipe
Ingredients
- 32 ounces spaghetti sauce, 1 jar
- 24 ounces frozen meatballs, do not thaw
- 3 cups water
- 2 tablespoons olive oil
- 1/2 package of spaghetti noodles – 8 oz.
- 2 tablespoons freshly chopped herbs, basil, oregano, and parsley
Instructions
- Pour the jar of spaghetti sauce into the bottom of the slow cooker and spread evenly.
- Nestle the meatballs down into the spaghetti sauce. They do not need to be thawed.
- Pour 3 cups of water over the meatballs and sauce.
- Drizzle olive oil over the water so that it coats the surface.
- Submerge the spaghetti noodles into the water – you want them to go through the oil on top of the liquid to help coat them and prevent them from sticking to each other. Be sure that the noodles are completely submerged under the liquid.
- Sprinkle fresh herbs (you can use dried herbs if desired — about 1 tablespoon) over the contents.
- Cover with a lid and cook on LOW for 2-3 hours, stirring occasionally to make sure the noodles are separated and under the liquid.
- Spaghetti is done when the noodles are al dente and the excess water has been absorbed. You may turn the slow cooker to the high setting for 15-20 minutes to speed up the absorption and evaporation of the water.
- Stir everything together and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021, updated and republished January 2024
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Can I use white Alfredo Sauce instead of Marinara? If so how much? Anything tomatoe based is too acidic for me 🙁
This was incredibly easy to make and DELICIOUS!