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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 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 390kcal


  • 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)


  • 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.


Calories: 390kcal | Carbohydrates: 33g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 1488mg | Potassium: 1124mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3678IU | Vitamin C: 115mg | Calcium: 98mg | Iron: 6mg