Crock Pot Spaghetti
Crock Pot Spaghetti tastes just as good as regular spaghetti but requires way less effort! Simplify your life, and use this quick method to make everyone's favorite meal with minimal fuss.
Servings: 6 servings
Calories: 429kcal
Equipment
- Slow cooker/Crock pot
- spatula
- Measuring cups
- measuring spoons
- Wooden spoon
Ingredients
- 1 pound lean ground beef
- 3 cups chicken stock
- 1 ½ jars spaghetti sauce or 6 cups of homemade sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 pound uncooked spaghetti noodles
Instructions
- In a large skillet over medium-high heat, add the ground beef. Brown and crumble the meat with a spatula or wooden spoon. Drain the fat.1 pound lean ground beef
- Spray the base of a 6-quart crock pot or slow cooker with cooking spray. Add the cooked ground beef, then add in the chicken stock, tomato sauce, basil, oregano, salt, pepper, and garlic powder. Stir to combine.3 cups chicken stock, 1 ½ jars spaghetti sauce, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Add the uncooked spaghetti noodles. Gently stir and press down on the pasta so that the spaghetti is completely covered by the liquid.1 pound uncooked spaghetti noodles
- Place the cover on the crock pot and cook on low for four hours or on high for two hours. Serve hot.
Video
Notes
If you wish to make a vegetarian crock pot spaghetti, omit the ground beef.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 61g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 421mg | Potassium: 568mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 3mg