Slow Cooker Classic Spaghetti Aglio e Olio

1. Break the spaghetti in half and place it in the slow cooker.

2. Add the olive oil, garlic, red pepper flakes, and a pinch of salt to the slow cooker.

3. Pour in the water, ensuring the spaghetti is submerged.

4. Cover and cook on low for 2-3 hours, stirring occasionally to prevent sticking.

5. Once the spaghetti is tender and cooked through, stir in the chopped parsley.

6. Serve immediately, topped with grated Parmesan cheese if desired.

For a heartier version, you can add cooked chicken or shrimp to the slow cooker during the last 30 minutes of cooking. If you prefer a bit more heat, increase the amount of red pepper flakes. For a gluten-free option, use gluten-free spaghetti. You can also add a squeeze of lemon juice before serving for a fresh, tangy twist.