Slow Cooker Spaghetti Sauce

5 from 1 vote

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce made from canned tomato sauce and crushed tomatoes, with lots of aromatics and herbs. This easy and delicious sauce can be used for spaghetti and pasta dinners, meatball and chicken parm sandwiches and more.

Prep Time10

Cook Time6

Total Time6 10

Course: Sauce

Cuisine: Italian

Diet: Low Calorie, Low Fat, Low Lactose

Keyword: crockpot spaghetti sauce, crockpot tomato sauce, homemade slow cooker spaghetti sauce, spaghetti sauce in the slow cooker

Servings:

Calories: 128kcal

Author: Kristina Tipps

Equipment

slow cooker

Ingredients

2 cans tomato sauce 28 oz each
2 cans crushed tomatoes 28 oz each
1 ½ cup onions diced
10 cloves garlic minced
2 teaspoon garlic powder
2 tsp salt
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon black pepper
½ tsp dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil

Instructions

Pour the tomato sauce and crushed tomatoes into the slow cooker. Add diced onions, minced garlic, garlic powder, salt, onion powder, parsley, black pepper, oregano, thyme and basil. Stir well and cover.
Set to LOW for 6-8 hours or HIGH for 3-5 hours. To prevent the sauce from burning, especially on the high setting, stir or gently shake every few hours if possible.
Optional: add meatballs with 4 hours (low) and 2 hours (high) of cook time remaining.

Notes

Storing: Keep spaghetti sauce refrigerated for up to 7 days or in the freezer in freezer safe storage containers for up to 6 months for optimal quality.

Tip: Spaghetti sauce is best cooked at a lower temperature for a longer time. This allows the tomatoes to release more flavor and the seasonings to really deepen the sauce's profile. While I recommend cooking at low for a minimum of 6 hours I always cook my sauce for longer, sometimes up to 12 hours.

Nutrition