Slow Cooker Marinara Sauce
44 Comments Sep 18, 2021
Updated Jun 22, 2025
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Make a flavorful marinara sauce in your slow cooker! This recipe makes a huge batch, enough for using all week or freezing for later. You won’t want to buy marinara sauce after making this!
This slow cooker marinara is one of those recipes you’ll turn to again and again. It’s easy to throw together and simmers low and slow for hours, building rich, classic flavor with almost no effort. The result tastes like something straight from a jar of Rao’s—deep, balanced, and full of comfort.
You can make just about any sauce in the slow cooker! We also make Slow Cooker Spaghetti Sauce and Slow Cooker Chicken Spaghetti.
Cooking Tips and Variations
This sauce is a great base. Here are my ideas for changing it up.
- Use fresh herbs instead of dried if you have them.
- Add a teaspoon of red pepper flakes for a bold sauce.
- A half cup of red wine is a great addition and will flavor the sauce wonderfully.
- Double or triple the garlic if you are a garlic lover.
- Some like to add vegetables to their marinara (chopped small) such as carrots, celery or button mushrooms.
How to Make Slow Cooker Marinara Sauce
- Add all the ingredients to the slow cooker and stir well.
- Let it cook while you go about your day—no need to lift the lid.
- Give it one last stir and enjoy!
Can I add meat?
This marinara makes a great base for a meat sauce. You can brown ground beef, sausage, or turkey and stir it in before cooking. For a deeper flavor, try browning the meat with onion and garlic first before adding it to the sauce.
Ways to use this sauce up
- Use as a pizza sauce (we love this on Boboli pizza crusts or English muffin pizzas).
- Of course, any type of pasta dish (Crockpot lasagna, Ravioli, Chicken Parmesan, and more!).
- Use a dipping sauce for garlic bread or bread sticks.
- Make meatball subs with the extra marinara later in the week.
Featured Comment
“I make this all the time and freeze half for another meal. It is SOOOOOO much better than store bought of any type!”
– LINDA
Slow Cooker Marinara Sauce Recipe
How to Video
Ingredients
- 84 oz. crushed tomatoes, (three 28 oz. cans)
- 29 oz. diced tomatoes, (two 14.5 oz. cans)
- 1 large white onion, diced
- 3 garlic cloves, minced
- 1 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 2 tsp. sea salt, standard table salt works fine
- ½ tsp. pepper
- 2 tsp. sugar
- ½ tsp. onion powder
Instructions
- Add the crushed tomatoes, diced tomatoes, onion, garlic, oregano, basil, salt, pepper, sugar, and onion powder to the slow cooker and stir until combined.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, without opening the lid during the cooking time.
- Stir. Serve immediately, or store for later use.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store the Extras
Let the sauce cool completely before transferring to containers. For the fridge, use airtight jars or containers and enjoy within 4–5 days.
For longer storage, freeze in plastic or freezer-safe jars—just leave room at the top for expansion. Use within 3 months for the best flavor.
When ready to serve, thaw in the fridge overnight and reheat gently on the stove or in the microwave.
More Recipes that use Marinara
Try the Slow Cooker Bolognese Sauce for a rich, hearty pasta night, or go for Crockpot Spaghetti and Meatballs if you’re craving a classic.
For something stuffed and satisfying, make Slow Cooker Stuffed Shells or Crockpot Stuffed Peppers.
You can also switch things up with Slow Cooker Spaghetti Squash for a lighter option, or serve Slow Cooker Pizza Dip as a fun appetizer.
How long can you store this in the refrigerator?
Just like any other meal, I wouldn’t past 3-4 days. I usually freeze the leftovers.
I have not made this recipe yet but am trying to reduce the measurements for less servings. How do I adjust?
I do not have measurements, I apologize.
Could I add cooked meat to this? When I make my own recipe on the stove I always add meat to it and freeze leftovers, which I use for lasagna, as well as, spaghetti and other pasta.
Can this sauce be canned instead of frozen?
I don’t think any of my recipes are suitable for canning, they have to have a certain acidic content to be safe.
Could you can this recipe?
The recipe is there in the recipe card below the images.
I have tried enough of your recipes to know just how good your food really is. So, we will try anything you post. And everybody knows kids are notoriously picky eaters. Well, let me tell you I’m not the cook anymore, my granddaughter is. God Bless and great cooking to ya.
Awe! that is such a blessing that she likes to cook!
Sounds wonderful and I can’t to make this soon. If I add diced green pepper will I need to adjust the other spices or sugar?
I would check after it’s done cooking and adjust then.