Slow Cooker Church Supper Spaghetti

I prepare this comforting slow cooker spaghetti recipe inspired by classic church suppers. Tender noodles swim in a hearty meat and tomato sauce, all cooked low and slow for maximum flavor and minimal fuss.

Why You’ll Love This Recipe

I appreciate the nostalgic one-pot comfort this recipe brings—it’s rich, flavorful, and hands-off. The slow cooker melds the tomato and meat flavors beautifully, and I know it will please a crowd with its simple, satisfying taste.

Ingredients

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

• Ground beef (or a beef-and-pork mix)

• Onion, chopped

• Garlic, minced

• Crushed tomatoes (canned)

• Tomato sauce

• Tomato paste (for depth)

• Italian seasoning (dried oregano, basil, thyme)

• Salt and pepper

• Sugar (optional, to balance acidity)

• Spaghetti noodles

• Parmesan cheese, grated (for serving)

Directions

1. I start by browning the ground beef, onion, and garlic in a skillet over medium heat until the meat is no longer pink and the onion is soft.

2. I transfer the mixture to the slow cooker.

3. I add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, pepper, and sugar if the sauce tastes too sharp.

4. I stir everything together, cover, and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

5. About 30 minutes before serving, I break the spaghetti noodles in half and gently press them into the sauce—no need to pre-cook.

6. I cover and cook until the noodles are tender, stirring gently halfway through to prevent sticking.

7. When the pasta is done, I stir again to coat noodles in sauce and taste to adjust seasoning.

8. I serve hot, topped with plenty of grated Parmesan cheese.

Servings and timing

• Servings: 6–8

• Prep time: ~15 minutes

• Cook time: 4–6 hours on LOW (or 2–3 hours on HIGH)

• Total time: between 2½ and 6 ½ hours depending on setting

Variations

• I sometimes swap half the ground beef for Italian sausage for extra flavor.

• I stir in chopped bell peppers or mushrooms with the meat for added veggies.

• For a creamier twist, I add a splash of heavy cream at the end.

• I sprinkle in red pepper flakes if I want a little heat.

Storage/reheating

• Storage: I refrigerate leftovers in an airtight container for up to 4 days.

• Freezing: I freeze cooled portions in freezer-safe bags for up to 3 months—thaw in the fridge overnight.

• Reheating: I warm individual servings gently on the stovetop, adding a splash of water or broth if the sauce is too thick. Microwave works too, with occasional stirring.

FAQs

Can I cook the noodles separately instead of in the slow cooker?

Yes—I sometimes cook the spaghetti on the stovetop and stir it into the sauce before serving so the noodles stay perfectly firm.

What cut of meat works best?

I use ground beef or a mix of beef and pork. Italian sausage adds extra depth, but lean ground turkey works if I want a lighter version.

How can I prevent the pasta from sticking?

I stir everything gently about halfway through the noodle cooking time and make sure there’s enough sauce to cover them fully.

Can I make this vegetarian?

Absolutely—I swap the meat with cooked lentils or plant-based crumbles and proceed with the same sauce. It’s surprisingly hearty.

Is it safe to cook spaghetti noodles this way?

Yes—as long as I break them into manageable pieces and stir once, they cook evenly without becoming too mushy.

Conclusion

I truly enjoy how Slow Cooker Church Supper Spaghetti combines convenience and comfort in one pot. It’s a crowd-pleasing, hearty dish that practically cooks itself—and I know it’s one I’ll happily return to at any time.