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Slow Cooker Slawghetti

Slawghetti is broccoli slaw cooked in the slow cooker to a soft 'spaghetti' consistency. This is a great low-carb, paleo, and whole30 alternative to spaghetti that's not spaghetti squash.
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5 from 4 reviews

Slow cooker slawghetti is an easy and healthy recipe where broccoli slaw cooks to a soft spaghetti consistency. This simple recipe is a great low-carb, paleo, and Whole30 compatible alternative to spaghetti. The best part is you can tailor the recipe to your liking. Use your preferred ground meat and add your favorite veggies! Instructions to make this tasty one-pot meal in the Instant Pot are also included.

Ingredients

Units Scale
  • 12 ounces broccoli slaw or coleslaw
  • 1 pound ground meat
  • 28 ounces crushed or diced tomatoes
  • 1/3 cup onion, diced
  • 1 garlic cloves, minced
  • 1 tablespoon Italian seasoning or another dried herb
  • 1 teaspoon salt (or more)
  • 1/4 teaspoon pepper
  • 1 tablespoon oil

Instructions

Slow Cooker

Optional but recommended: heat oil in a large skillet over medium-high heat. Add ground meat and onion. Brown the meat, crumbling as you go, approximately 3 to 5 minutes. Drain grease.

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Set Instant Pot to the sauté setting. Once hot, add the oil,  ground meat, and onion. Cook until the meat is browned and the veggies are soft, approximately 3 to 5 minutes.  Crumbling the meat as it cooks. Add the garlic and cook an additional minute. Turn off the pressure cooker.
  2. Stir in tomatoes. If needed, deglaze the bottom by scrapping any browned bits with a wooden spoon. Stir in all remaining ingredients.
  3. Close and seal vent. Select high pressure and set time for 5 minutes. When cooking time is complete, quick-release the pressure.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-slawghetti/

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