Crock-Pot Spaghetti

If you’ve ever wished for a dinner that practically makes itself, this Crock-Pot Spaghetti is your dream come true. Juicy homemade meatballs, tender pasta, and a rich tomato sauce all cook together in one pot — no need to boil the noodles separately! It’s cozy, comforting, and incredibly simple. Whether you’re feeding a busy family or just craving a no-fuss Italian meal, this recipe delivers big flavor with minimal effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks right in the Crock-Pot — fewer dishes, more flavor!
• Perfectly Tender Pasta: No mushy noodles here! The slow cooker gives just the right texture.
• Homemade Meatballs: Juicy, flavorful, and seasoned to perfection.
• Family Favorite: Comfort food everyone will ask for again and again.
• Easy to Prep: Set it and forget it — perfect for busy days or weeknight dinners.

This Crock-Pot Spaghetti stands out because the sauce, meatballs, and pasta simmer together, letting all those delicious flavors blend beautifully. It’s a hands-off meal that tastes like you’ve been cooking all day.

Ingredients Needed

For the Meatballs

• 1 lb ground beef – use lean beef for the best texture
• ¼ cup bread crumbs – helps keep the meatballs soft
• ¼ cup freshly grated Parmesan cheese – adds savory depth
• ¼ cup chopped fresh parsley – for a pop of freshness
• 1 large egg, beaten – binds everything together
• 2 cloves garlic, minced – flavor booster
• 1 teaspoon kosher salt – enhances all the flavors
• ½ teaspoon crushed red pepper flakes – for a gentle kick

For the Sauce

• 2 (28-oz) cans crushed tomatoes – the heart of your sauce
• 2 tablespoons tomato paste – for a rich, thick texture
• ½ yellow onion, finely chopped – adds sweetness
• 2 teaspoons dried oregano – classic Italian flavor
• 1 clove garlic, minced – because more garlic is always better
• Kosher salt and black pepper – to taste
• Pinch of red pepper flakes – optional, for heat
• 1½ cups low-sodium chicken broth – keeps the pasta tender

For the Pasta

• ¾ lb spaghetti – break in half so it fits in the slow cooker

For Garnish

• Grated Parmesan cheese
• Fresh parsley, chopped

How to Make Crock-Pot Spaghetti

Step 1: Make the Meatballs

In a large mixing bowl, combine the ground beef, bread crumbs, Parmesan, parsley, egg, garlic, salt, and crushed red pepper flakes. Use your hands to gently mix until just combined — don’t overwork the meat or the meatballs will be tough. Form into about 16 evenly sized balls and place them in the bottom of your Crock-Pot.

Step 2: Prepare the Sauce

In a separate bowl, stir together the crushed tomatoes, tomato paste, onion, oregano, garlic, salt, black pepper, and a pinch of red pepper flakes. Pour this flavorful sauce over the meatballs in the slow cooker, making sure everything is covered.
Tip: Layering the sauce over the meatballs helps them stay moist and soak up flavor as they cook.
Cover and cook on High for 3 hours or Low for 5 hours.

Step 3: Add the Pasta

After the initial cooking time, add the chicken broth and spaghetti (broken in half) directly into the slow cooker. Gently stir to coat the noodles in the sauce. Replace the lid and continue cooking on Low for another 1½ hours, stirring every 30 minutes to prevent the pasta from clumping. If the sauce thickens too much, add a little extra broth or water.

Step 4: Finish and Serve

Once the pasta is tender and the sauce has thickened, it’s ready to serve! Sprinkle generously with grated Parmesan and chopped parsley for that perfect finishing touch.

Serving and Storage Tips

To Serve: Pair your Crock-Pot Spaghetti with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

To Store: Let leftovers cool, then transfer to airtight containers. Store in the fridge for up to 4 days.

To Reheat: Warm gently in a pot or microwave, adding a splash of broth or water to loosen the sauce if needed.

To Freeze: Store cooked meatballs and sauce (without pasta) in a freezer-safe container for up to 3 months. Cook fresh pasta when ready to serve for the best texture.

Helpful Notes

• Don’t skip stirring the pasta: It helps prevent sticking and ensures even cooking.
• Customize the heat: Add more red pepper flakes for a spicier kick.
• Make it creamy: Stir in a splash of heavy cream or a spoonful of ricotta before serving.
• Use other pasta shapes: Penne, rigatoni, or linguine all work well too!
• Double the batch: This freezes beautifully — perfect for meal prep!

Conclusion

This Crock-Pot Spaghetti is proof that comfort food doesn’t have to be complicated. With just a few simple ingredients and a little slow-cooking magic, you’ll get a hearty, flavorful meal that tastes homemade — because it is! Perfect for busy weeknights, family gatherings, or lazy weekends when you just want dinner done for you.

If you try this recipe, don’t forget to leave a comment and a star rating below! I’d love to hear how it turned out for you — did you add your own twist? Share your creations with me on Pinterest or Facebook!

Frequently Asked Questions (FAQ)

Can I use store-bought meatballs?

Yes! You can use frozen or pre-made meatballs to save time. Just add them straight to the slow cooker — no need to thaw.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free spaghetti and breadcrumbs, and double-check that your broth is gluten-free.

Why did my spaghetti turn mushy?

If your pasta cooked too long, it may have soaked up too much liquid. Stir occasionally and check for doneness after 1 hour to prevent overcooking.

Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken work just as well. You might want to add an extra tablespoon of olive oil to keep the meatballs juicy.

Is this recipe freezer-friendly?

Yes, but for best texture, freeze just the sauce and meatballs. Add freshly cooked pasta when reheating for serving.