Easy crock pot spaghetti is the ultimate comfort food – it basically cooks itself! Prep everything in 15 minutes, and the slow cooker does the rest.
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.
Easy Crockpot Spaghetti – Tips and Tricks
- Frozen meatball substitution: You can, of course, always use homemade! Just be sure to cook them partially before you add them to your slow cooker.
- Prefer dried herbs? Just sprinkle in about 1 tablespoon of each instead of chopping up fresh.
- Simple sauce tip: Use your favorite homemade or store bought pasta sauce. Or, toss in garlic, sauteed onion, and fresh tomatoes!
- 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! This slow cooker spaghetti is done once the noodles are al dente and all the water has been absorbed.
Turn the temperature setting to high for 15-20 minutes to speed up the process.
- Feeding a crowd? This crock pot spaghetti recipe 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.
If you’re looking to incorporate some greens, a side salad or some garlic broccoli are two perfect ways to round out your plate.
Slow Cooker Spaghetti And Meatballs Storage And Reheating
Store your leftover crock pot spaghetti in 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.
FAQ – Common Recipe Questions
Yes! You do not need to boil your noodles before placing them into your slow cooker. Just make sure they are 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 spaghetti in a crock pot recipe doesn’t even call for them to be thawed. Simply nestle them into the sauce, and they’ll come out great.
This spaghetti in a crock pot recipe can easily be cooked in a 6 quart or larger.
With love, from our simple kitchen to yours.
Other Easy Crockpot Recipes
- 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
- 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.
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 2023
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