Can one make spaghetti in a slow cooker? It certainly can be done! This recipe uses frozen meatballs, but the sauce is homemade. Super fast, though, you’ll be starting the pot in about 6 minutes! Plus, the pasta is added for the last 25 – 30 minutes so this is a dish that can be left alone for a long period of time, then quickly finished at dinner time.
Here’s a heads up. You may feel that the sauce is too thin at first due to all of the water used. The spaghetti will soak up the extra fluid so be sure to add all of the liquid specified … otherwise, you’ll be disappointed.
Slow Cooker Only Spaghetti and Meat Balls
Author: DennisKillebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 14 Ounces Frozen Italian-Style Meatballs
- 26 Ounce Can or Box of Chopped Tomatoes
- 14 Ounce Can or Box of Crushed or Puree Tomatoes
- 1¼ Cups Water
- 1 Large or 2 Small Garlic Cloves Minced
- 2 Tablespoons Chopped Yellow Onion
- 1 Small Bay Leaf
- 1 Teaspoon Dried Whole Basil
- 1 Teaspoon Dried Whole Oregano
- ¼ Teaspoon Seasoning Salt
- 4 Twists of the Black Pepper Mill
- 8 Ounces (By Weight) Spaghetti, Broken in Half
Instructions
- Add all ingredients to the pot except the spaghetti. Stir well to mix. Set your pot to Low and cook for 6 hours; or set to High for 3 hours.
- Twenty-five or thirty minutes before serving, add the broken spaghetti and stir to distribute. Use your spoon to submerge the pasta so that it can cook in fluid. Set the pot to High and check the spaghetti for doneness in 25 minutes. Turn off the pot, stir well, leave the top off and serve when you are ready.
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