One Pot Slow Cooker Spaghetti

Spaghetti and meatballs = the ultimate comfort food. It's already no-fuss, but throwing everything into a slow cooker makes it even better and easier! If you don't want to cook the spaghetti in the crock-pot the sauce and meatballs can still be made in the slow cooker. Letting the sauce cook slowly all day is a great way to get a flavorful sauce and tender meatballs without worrying about simmering on the stove. Just skip adding the broth and noodles to the crock-pot and cook until the meatballs are cooked through, about 3 hours on high or 6 on low.

Love this recipe? Check out our slow-cooker chicken alfredo for your next pasta night.

Editor's Note: This recipe has been updated on August 13, 2020 after noticing comments about cook time.

Yields: 6 servings

Prep Time: 0 hours 5 mins

Total Time: 6 hours 5 mins

For the meatballs

1 lb.

ground beef

1/4 c.

bread crumbs

1/4 c.

freshly grated parmesan

1/4 c.

freshly chopped parsley

large egg, beaten

cloves garlic, minced

1 tsp.

kosher salt

1/2 tsp.

crushed red pepper flakes

For the sauce

(28-oz.) cans crushed tomatoes

2 tbsp.

tomato paste

1/2

yellow onion, finely chopped

2 tsp.

dried oregano

clove garlic, minced

Kosher salt

Freshly ground black pepper

Red pepper flakes

1 1/2 c.

low-sodium chicken broth

3/4 lb.

spaghetti

Grated Parmesan, for garnish

Freshly chopped parsley, for garnish

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Make meatballs: In a large bowl, mix together ground beef, bread crumbs, Parmesan, parsley, egg, salt, and crushed red pepper flakes. Form into 16 meatballs and place in the bottom of a Crock Pot.
In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Season with salt, pepper and a pinch of red pepper flakes. Pour sauce over meatballs. Cover Crock Pot with lid and cook on high for 3 hours or on low for 5 hours.
Add broth spaghetti to Crock Pot, breaking noodles in half to fit and stirring to coat noodles. Replace lid and continue cooking on low for 1 1/2 hour more hours, stirring about every 30 minutes and breaking up any clumps of noodles and adding more broth as needed.
Garnish with Parmesan and parsley before serving.

Parker Feierbach

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