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I've never done it. I assume it would taste the same, but would it have the same texture as cooking on the stovetop? I usually simmer my sauce for a couple of hours, uncovered.

I've read that it's best to cook the meat (I use ground beef) and veggies before placing in the crockpot.

I also read to cut the liquids by 1/3. Is that really necessary? Sounds like a lot to me.

YES! I always cook my sauce in a slow cooker 4 hours on high. Never reduce the liquid though.

And yes, brown the meat in advance. Same with onions, garlic, etc.

Heck, my "slow cooker" gets so hot on "high", that it'd be burned and stuck before an hour had passed!! The idea is great, though, but I've never done it.

FFG - Then try it on low for 4-8 hours.

I'm doing more & more in my slow cooker. Yes, spaghetti sauce is great in it...at least mine is & not so soupy/runny as on the stove top. But then on the stove, I get impatient & never simmer it as long as I should. In the crock pot I don't have to worry about it burning or sticking....I start mine on high & then reduce it to low after about 1/2-1 hr.

I had to transfer my sauce to the stovetop because it was too thin in the crockpot after 2 hrs. of cooking on high.

Next time, I will reduce the liquid by 1/2 or 3/4 c. I do like the idea of using the crockpot for making this sauce though. No splatters on the stove from a pot that needs constant checking for its simmer stage. I'm always having to either raise or lower the temp to get the right simmer. It's hard for me to reach a just-right simmer stage on my stove.

Back in the Dark Ages when Crock Pots were new and I was learning to use mine, I read that they don't lose liquid, that in fact they release the liquid in the food. So I've always assumed that my spaghetti sauce, soup, etc, is going to be at least as thick/thin as it was when I dumped the ingredients into the Crock Pot. That's worked well for me. I have my original CrockPot from Rival which works just as well as it ever did after 40+ years. I also have a larger one that I bought about six years ago. I have noticed that the High setting on this one gets much hotter than the High on "old reliable".

If your slow cooker simmers a bit on high, tilt the lid for some steam to escape. I forgot to mention that I do that.

Oh, mine doesn't "simmer" or "bubble" on high, it dang near boils!!!

FFG: wish there was a "like" button.
You crack me up!

FFG
DM could cook off fig preserves in her slow cooker. I think that was ideal! No worry about scorching the figs. Mine does not get that hot...I tried it but had to dump the figs into a big pot on the stove to finish them.

I don't do a large enough quantity to do it in a slow cooker, but if I did, I'd do it on low, not high.

I make a double batch and freeze some of it. Seems that my recipe makes enough for 4 uses...lasagna or sauce for spaghetti...