Slow Cooker Spaghetti & Meatballs
Slow cooker spaghetti and meatballs is hands down the easiest dinner you can make. Just add the ingredients to your crock pot, set it, and forget it, and dinner is ready!
Servings: 6
Calories: 633kcal
Ingredients
- 1 48 oz jar spaghetti sauce
- 1 20 oz bag frozen meatballs
- 4 cups water or chicken broth
- 2 tbsp Italian seasoning
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1 lb spaghetti uncooked
- 2 tbsp extra virgin olive oil
- salt & pepper to taste
Instructions
- Lightly spray your slow cooker with nonstick cooking spray.
- Pour 1/4 of the total sauce into the bottom of your slow cooker, and spread it out in an even layer.
- Add the frozen meatballs to the slow cooker in a single layer.
- Top evenly with the rest of the sauce, then pour in the water.
- Sprinkle the seasonings evenly out overtop.
- Add the pasta, preferably not in a single clump. Drizzle the olive oil over top of the pasta, then use a fork to spread it out as much as possible.
- Cover and cook on LOW for 3 hours, stirring every hour.
- Stir everything together well, and serve warm with your favorite toppings.
Notes
- You don't have to spray the bowl of your slow cooker with nonstick spray, but I recommend it as it makes for easier cleanup. Stuck on sauce can be a pain to scrub off.
- Don't skip spreading some of the sauce on the bottom of the slow cooker- this prevents the pasta from burning and sticking to the bottom.
- Try not to take too much time when stirring the pasta every hour. The longer the lid's off, the longer it will take the slow cooker to rebuild the heat to cooking temperature.
Nutrition
Calories: 633kcal | Carbohydrates: 71g | Protein: 29g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 68mg | Sodium: 1142mg | Potassium: 1149mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1018IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 5mg