Slow Cooker Creamy Spaghetti

Slow Cooker Creamy Spaghetti  from Aryn Youngberg

(Recipe adapted from Six Sisters Stuff)

Ingredients

1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions

1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!

3 Hrs. on High or 5 hours on Low