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Slow Cooker Church Supper Spaghetti


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 10-12 servings 1x

Description

This Slow Cooker Church Supper Spaghetti is a hearty, crowd-pleasing dish perfect for potlucks or big family gatherings. Packed with ground beef, colorful veggies, and melted cheese, it’s an easy, hands-off meal that brings comfort to any table!

Ingredients

Scale
  • 1 lb ground beef (lean preferred)
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 1 cup water
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 (10 oz) package frozen corn, thawed
  • 1 (10 oz) package frozen peas, thawed
  • 1 (4 oz) can sliced mushrooms, drained
  • 12 oz spaghetti, broken in half
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef, onion, and green bell pepper until the beef is no longer pink and the veggies are softened (about 5-7 minutes). Break up the beef as it cooks. Drain excess fat if needed.
  2. Load the Slow Cooker: Transfer the beef mixture to a 6-quart slow cooker. Add the diced tomatoes, tomato sauce, water, chili powder, garlic powder, Italian seasoning, salt, and black pepper. Stir to combine.
  3. Add Veggies: Stir in the thawed corn, peas, and drained mushrooms.
  4. Add Pasta: Break the spaghetti in half and layer it over the mixture. Gently press it down so it’s mostly submerged in the liquid (it’s okay if some sticks out; it will soften as it cooks).
  5. Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the pasta is tender. Stir halfway through if possible to ensure even cooking and prevent sticking.
  6. Add Cheese: Once the pasta is cooked, stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese over the top. Cover and let sit for 5-10 minutes until the cheese melts.
  7. Serve: Scoop into bowls and serve hot. Enjoy!

Notes

  • For a spicier kick, use Mexican or Cajun diced tomatoes instead of fire-roasted, or increase the chili powder.
  • If the mixture looks too dry during cooking, add an extra ½ cup of water or broth, but avoid making it too soupy.
  • Make ahead: Brown the beef mixture the night before, store in the fridge, then assemble in the slow cooker the next day.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours (on LOW) or 2 hours (on HIGH)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12 of the recipe
  • Calories: 320
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 35mg