Add the spaghetti sauce, water, broth, and broken spaghetti noodles to slow cooker.
Sauté the onion and garlic in oil for 2-3 minutes. Add the mushrooms and salt, cook for 3 minutes. Add the zucchini and bell pepper. Stir together, then add to the slow cooker.
Sprinkle Parmesan cheese (or nutritional yeast) on top along with tomato purée.
Cover and cook on HIGH for 1-2 hours or on LOW for 2 1/2 hours, stirring periodically.
Serve spaghetti topped with additional Parmesan cheese and fresh parsley or basil for the ultimate comfort food flavors.
Classic spaghetti gets an allergy-friendly update with making this comfort food recipe gluten free, egg free, and nut free with a dairy free option.
With our fail proof method for slow cooker spaghetti, you'll never go back to cooking it over stovetop.
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