Name: Slow Cooker Spaghetti
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: Italian‑American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; ½ cup diced yellow onion; 1 tablespoon minced garlic; 2 teaspoons Italian seasoning blend; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound standard spaghetti noodles, broken in half; 48 ounces (2 24‑ounce jars) tomato & basil marinara sauce; 15 ounces crushed tomatoes; 2 cups chicken broth, divided; ½ cup grated Parmesan cheese; 1½ cups shredded mozzarella cheese; 1 tablespoon chopped fresh parsley (optional garnish)

This hearty slow cooker spaghetti is the ultimate comfort food: meaty, cheesy, and incredibly easy to make. I love how everything comes together in the crockpot after just a bit of stovetop prep. The sauce is rich and flavorful, the noodles cook to perfection, and the melted cheese on top ties it all together. It’s a no-fuss dinner that feeds a crowd and fills the kitchen with irresistible aromas. Slow Cooker Spaghetti

Why You’ll Love This Recipe

I like how this slow cooker spaghetti recipe turns simple pantry ingredients into a family-friendly, satisfying meal with minimal effort. The beef adds richness, the marinara and crushed tomatoes bring depth, and the gooey layers of cheese make it feel indulgent. There’s hardly any babysitting needed—once everything’s in the slow cooker, I just let it work its magic. It’s a comforting one-pot meal I keep coming back to for weeknights or lazy weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound lean ground beef
½ cup diced yellow onion
1 tablespoon minced garlic
2 teaspoons Italian seasoning blend
½ teaspoon salt
¼ teaspoon black pepper
1 pound standard spaghetti noodles, broken in half
48 ounces (2 24-ounce jars) tomato & basil marinara sauce
15 ounces crushed tomatoes
2 cups chicken broth, divided
½ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley (optional garnish)

Directions

I start by heating olive oil in a skillet over medium-high heat, then add the ground beef, onion, garlic, Italian seasoning, salt, and pepper. I cook the beef until it’s fully browned, draining any excess fat if needed.
Next, I transfer the beef mixture into my crockpot along with the broken spaghetti, marinara sauce, crushed tomatoes, and 1 cup of chicken broth.
I cover and cook everything on HIGH for 2 hours, making sure the noodles are tender without getting mushy.
Once the noodles are done, I stir in the remaining cup of chicken broth, then top everything with Parmesan and mozzarella.
I let it cook uncovered for another 20–30 minutes until the cheese melts beautifully.
Before serving, I like to sprinkle fresh parsley on top for a pop of color.

Servings and timing

This recipe makes about 8 servings, with each serving being roughly 1 cup. It takes about 10 minutes to prep and 2½ hours to cook on HIGH (or 3½ to 4 hours on LOW), bringing the total time to around 2 hours and 40 minutes.

Variations

I sometimes swap the ground beef with ground turkey or sausage for a different flavor.
For a vegetarian version, I leave out the meat and bulk it up with mushrooms or zucchini.
If I want some heat, I add ¼ teaspoon of red pepper flakes to the beef while it’s browning.
I’ve also used pot-sized spaghetti noodles—they save the step of breaking them and cook more evenly.
To lighten things up, I opt for low-sodium chicken broth and reduced-fat cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this dish—the noodles soak up too much sauce and the texture changes. When reheating, I microwave individual portions for about 1 to 1½ minutes, or until hot throughout. I try to serve it right after cooking since the noodles will keep absorbing liquid and soften the longer they sit.

FAQs

How do I prevent the noodles from getting too soft in the slow cooker?

I make sure to check the noodles right at the 2-hour mark and avoid overcooking. Stirring halfway through also helps prevent clumping.

Can I make this dish vegetarian?

Yes, I skip the beef and use chopped mushrooms, lentils, or a plant-based meat alternative. The rest of the ingredients stay the same.

What can I substitute for chicken broth?

If I don’t have chicken broth on hand, I use water or a low-sodium vegetable broth. Both work just fine and still keep the dish flavorful.

Can I use a different type of pasta?

Standard spaghetti works best here, but I’ve tried linguine and fettuccine too—just break them to fit and monitor the cooking time closely.

How do I keep the cheese from getting rubbery?

I add the cheese toward the end, after the noodles are cooked, and let it melt gently on low heat. This keeps it gooey and delicious without overcooking it.

Conclusion

This slow cooker spaghetti is one of those dishes I keep in my regular dinner rotation. It’s cozy, filling, and takes the stress out of cooking. I love how the flavors develop over time in the crockpot and how little cleanup it requires. It’s a simple meal that brings everyone to the table—exactly the kind of recipe I like to come home to.