Crock Pot Slow Cooker Spaghetti Food

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

CROCK POT SPAGHETTI

Steps:

• Brown beef and place in crockpot.
• Add all remaining ingredients except spaghetti and stir well.
• Cover and cook on low heat for 6-8 hours.
• Turn to high the last hour and stir in spaghetti.

SLOW-COOKER BOLOGNESE

Steps:

• Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to your slow cooker.
• Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
• Serve with cooked spaghetti and grated or shaved parmesan. To cook this entire recipe on the hob, check out our big-batch Bolognese recipe.

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Steps:

• Brown garlic and onion in olive oil.
• Add chicken parts and continue to brown.
• When browned, add all the other ingredients.
• Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
• Add a little water if required.
• Serve over hot, cooked spaghetti.
• Sprinkle fresh Parmesan over the dish, if desired.

TEX-MEX SPAGHETTI (CROCK POT SERVED)

Steps:

• Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
• Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
• Add Pace Picante Sauce & drained Mexican corn.
• Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
• Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
• The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
• When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
• NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!