Crockpot Chicken Sausage Spaghetti Sauce

5 from 1 vote

Crockpot Chicken Sausage Spaghetti Sauce

A spicy, thick spaghetti sauce, loaded with flavor (and veggies!), that will cook on it's own in a crockpot while you tend to other important matters! I used my Italian Chicken Sausage made with boneless chicken thighs, and it had a ton of flavor!

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 390kcal

Author: Michelle Miller

Ingredients

2 teaspoons olive oil
1 pound Italian Chicken Sausage
24 ounces tomato puree
2 cups fresh cherry tomatoes sliced in half
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1/2 teaspoon cumin
1/2 teaspoon red chili flakes
sea salt to taste ( I used unsalted tomato puree, so used 1/2 teaspoon sea salt)
2 bell peppers (I used 1 green, 1 yellow)
1 onion sliced thinly
1/2 cup sliced black olives (I used 1/2 a can)

Instructions

In a frying pan, add olive oil, and brown the chicken sausage over medium high heat. It isn't necessary to cook it all the way.
Add the chicken sausage, tomato puree, tomatoes, and spices to a crock pot. Cook over low heat for 2 hours, or high heat for 1 hour.
Add onion, bell peppers, and olives, and continue cooking for another 1½ hours on low, or 45 minutes on high heat.
Preheat oven to 425 degree f. Slice spaghetti squash in half. Clean out the seeds and pulp.
In a baking dish, put squash face down, and add ¼ inch of water. Cover tightly with foil, and bake for 1 hour and 20 minutes, or until tender and easily pulls out of the shell.

Nutrition