Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce


Did you enjoy the nice long weekend? I sure did. It’s the calm before the storm. Work is going to be crazy for the next few weeks. With this week being a short week and the implementation of a new accounts payable system next week, we definitely won’t run out of things to do. Not that we ever do. But it will be exceptionally busy for a while.

Slow Cooker Spaghetti Sauce


Slow Cooker Spaghetti Sauce

About this super simple sauce. Some of you may know that all slow cookers do not cook the same. Some get hotter than others. Mine is one of those that get’s hotter than others. When set on low it can get hot enough to boil. And boiling spaghetti sauce for multiple hours isn’t a good thing. It needs to simmer. So what I did with this sauce is turn it on low while I was getting ready for work and then when I was about to leave for work I turned the setting to warm. There isn’t any meat in the sauce so cooking it on warm worked perfect! Warm is actually pretty hot in my slow cooker anyways. Enjoy this easy recipe!

Crockpot Spaghetti Sauce
Prep time
Cook time
Total time
Recipe type: Sauces and Condiments
Cuisine: Italian
Serves: 15
  • 1 28oz can of crushed tomatoes
  • 1 28oz can of tomato sauce
  • 1 15oz can of diced spicy red pepper tomatoes
  • 1 6oz can of tomato paste
  • 2 tbsp olive oil
  • 2 - 3 tbsp of chopped fresh basil
  • 2 tbsp chopped fresh oregano
  • 2 tbsp brown sugar
  • 2 cloves of garlic, minced
  • Salt to taste (I didn't think it needed any salt but everyones taste preference is different)
  1. Pour 2 tbsp of olive oil into the slow cooker. Coat the sides and bottom of the slow cooker with the oil.
  2. Add the remaining ingredients, minus the salt, and mix well.
  3. Cover and cook for 8-10 hours, one hour on low and the rest on warm (this is really going to depend on how hot your slow cooker gets.)
The serving size is an estimate. Honestly, I didn't measure how many servings it made. Let's just say it made a lot. I've already made two pasta dishes and a pizza with the sauce and I still have some left. But leftovers can be thrown in the freezer!
Nutrition Information
Serving size: ½ cup

Slow Cooker Spaghetti Sauce

Leave a comment


  1. Joanne says

    Hi Julie- My sauce is similar to yours, and I try to use fresh, chopped tomatoes when I can. I have not used my crock pot for sauce, but will try your recipe. Thanks! :-)

    • says

      Hi Joanne!
      YUM! I love the idea of using fresh tomatoes. I keep telling myself that I’m going to make sauce with fresh tomatoes one day. And I will! I bet your sauce is delicious. Let me know how it turns out if you make it in the crock pot!

  2. says

    Boy was it stormy here too this weekend. Both days, it poured and grilling plans were foiled. But we did have a good weekend inside as well. The sauce looks so delicious and I love the ease of preparation.
    PS: Love the new picture :)

  3. says

    This looks so great and easy! My old slow cooker got really hot too. Now I have a nice, new one that seems better. I will give this a try. I usually just use jarred spaghetti sauce instead of making my own, but I bet this version would taste lots better!

  4. says

    Homemade spaghetti sauce is the best! And yours sound really the best after cooking for 10 hours! I don’t think I’ve done slow cooking for that long (mine at most 2 hours? heehee). I can tell how delicious this is. I need pasta night with this sauce!

  5. William Smith says

    Hi Julie,

    Your recipe sounds great. If you can’t get your hands on fresh basil or oregano can you substitute basil or oregano from the spice rack?

    • says

      Hi William,
      Thank you so much for stopping by and for the compliment. You could use the dried herbs but scale back on the amount used. I’ve used too much before in another crockpot recipe and they tend to taste funny and alter the texture of the dish. But I’ve also used just the right amount and had great success with them.

      I hope you enjoy this sauce! :)

  6. Maria S says

    I made this recipe & it was a huge hit– we even freeze the sauce for future meals! I can’t buy jarred sauce again after tasting this, I swear! Thanks!

  7. Debra Worden says

    I am making your sauce now. I use “Original No Salt” due to high blood pressure, and I noticed that you didn’t mention when you should put the salt (or salt alternative) in. Would putting some in, in the beginning, cause a taste problem?

    • says

      Hi Debra,

      I didn’t add any salt to my recipe, as noted in the instructions. You would just use the salt if you prefer it, according to your taste. Whenever I do add salt to something, I always add it at the end. So once the sauce is done cooking, do a taste test. If you think it needs salt, add a little, stir, then taste test. Continue this process until you reach your desired taste.

      Hope this helps! :)


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