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Slow-Cooker Pizza

Always a hit at our church dinners, this hearty casserole keeps folks coming back for more. —Julie Sterchi from Jackson, Missouri
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    8 servings


  • 1 package (16 ounces) wide egg noodles
  • 1-1/2 pounds ground beef or turkey
  • 1/4 cup chopped onion
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 teaspoons Italian seasoning
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 3 cups shredded cheddar cheese
  • 3 cups shredded part-skim mozzarella cheese


  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
  • In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third each of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Press down to compact.
  • Cover and cook on low for 2-3 hours or until heated through and cheese is melted.
Nutrition Facts
1-1/2 cups: 780 calories, 41g fat (21g saturated fat), 192mg cholesterol, 1262mg sodium, 53g carbohydrate (9g sugars, 4g fiber), 49g protein.

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Average Rating:
  • Kila
    Jun 16, 2020

    Add a jar of pizza sauce and layer with other pizza ingredients of your choice and mozzarella and cheddar cheese. It's really good with pepperoni, either pork or turkey pepperoni.

  • Devine
    Jun 5, 2020

    My son and husband are highly allergic to mushrooms what would you suggest to substitute the mushrooms with?

  • Suz
    May 1, 2020

    Had everything we like on pizza. Knew it wasn't "pizza" really just a pasta dish. There was nothing pizza about it but pepperoni!!

  • mrscessna
    Feb 16, 2020

    This was ok, but seemed to be missing "something". Just a little something to add more flavor.

  • robbrd
    Feb 15, 2019

    My husband’s words were “For as simple as it is, it is surprisingly good!” He went back for seconds and thirds according to my kids!! I wasn’t going to be home for dinner and everyone would be in and out that night. This will definitely be served again.

  • 650sw55ave
    Mar 23, 2017

    our mission feeds about 10 - 15 volunteers at the end of the work day. everyone ate the pizza and the only leftovers was a slow cooker liner.

  • mtjohnson025
    Jan 18, 2016

    This was my first time trying this recipe and I was looking for something to take to a potluck. It was a huge hit. The crockpot was licked clean. Excellent flavor - great hit with the kids and a great recipe for a hearty hot meal during the cold weather.

  • melody_stino
    Nov 29, 2015

    I've made this several times and it's always a hit. I'm making it tonight for dinner and trying whole grain pasta and ground turkey. I hope the kids don't notice. LOL

  • Eellin
    Sep 22, 2014

    Love this recipe, easy and makes great leftovers.

  • JulieS211
    Jul 2, 2014

    I am the original contributor of this recipe, and I thought I should make a comment to clarify a few things. When I was first tried this recipe in the late '80s, a jar of spaghetti sauce was 30 or 32 oz (& I always got the 32 oz). Now the standard jar is 23-26 oz, so there is around 8 oz of liquid gone from the recipe. I now add either an 8 oz. can of tomato sauce and a little extra Italian seasoning, or 8 oz. of pizza sauce to compensate for the decrease. Also, 16 oz. of noodles (or pasta as I actually submitted for the recipe) is way too much. I generally cook 8 - 10 oz of broken lasagna noodles or bowtie pasta, and just use what makes for nice layers. And just like pizza, you can add more "toppings" or take away for your tastes.