When I am wanting a no fuss, cozy dinner, I reach for this Slow Cooker Meatball Stew recipe. This recipe layers frozen meatballs, tender baby potatoes, and vegetables into the slow cooker, then smothers everything in a delicious and savory much sauce to every single bite is warm and comforting.

Best of all, it all comes together with simple ingredients that you can easily grab from your freezer and pantry!

Hearty, savory, and almost completely hands-off, your whole family is going to love this stew!

a bowl of meatball stew on a white counter with spoons laying next to it

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This Slow Cooker Meatball Stew has become one of my favorite dinners because everything cooks together in one single pot. Since the meatballs come frozen and the veggies just need a rough chop, you can have this whole meal loaded into the slow cooker in about fifteen minutes. Once it is in, you simply set your slow cooker and walk away!

The sauce is really what makes this stew so addictive because it combines the cream of mushroom soup, the golden mushroom soup, and the french onion soup mix into one deliciously savory gravy. As it simmers for hours, the sauce soaks into the potatoes, the veggies, and the meatballs, so every bite tastes rich and comforting.

Why you’ll love Slow Cooker Meatball Stew

Delicious – The sauce is savory, rich, and packed with flavor thanks to the layered mushroom soups and french onion seasoning.

Easy to Make – Since you simply layer everything into the slow cooker, there is no browning or stovetop work involved.

Simple Ingredients – Ingredients are easy to find in your local grocer or you may already have most on hand!

Great Freezer Dinner – Because it starts with frozen meatballs and pantry staples, this stew is perfect for busy weeknights, fall dinners, and cold night when you want a cozy supper without much effort.

Ingredients

Frozen Meatballs – A 32 ounce bag forms the hearty, protein packed base of this stew. A 28 ounce bag works here too, or swap in homemade meatballs if you’d rather your own!

Baby Potatoes – Halved and layered on the bottom, these soak up the sauce and become tender as they cook.

Celery, Carrots, and Onion – Roughly chopped, creating that classic stew flavor we all know and love.

Baby Bella Mushrooms – Sliced mushrooms add an earthy, meaty texture that pairs perfectly with the mushroom based sauce.

Garlic – Minced garlic rounds out the flavor with a warm, aromatic kick.

Cream of Mushroom Soup, Golden Mushroom Soup, and French Onion Soup Mix – Together, these form the rich and savory sauce that ties the whole stew together.

The full recipe, along with the ingredients, can be found below.

Supplies needed to make Slow Cooker Meatball Stew

A slow cooker (6 quart or larger)
A cutting board and knife for prepping the vegetables
A mixing bowl for stirring together the sauce
A whisk for stirring the sauce together

How to make Slow Cooker Meatball Stew

halved baby potatoes in the bottom of a slow cooker

carrots, celery, mushrooms, onions, and garlic on top of the halved baby potatoes in the slow cooker

First, halve your baby potatoes and layer them in an even layer on the bottom of your slow cooker.

Second, mince your garlic, roughly chop your celery, carrots, and onion, and slice your mushrooms, then layer the chopped vegetables right on top of the potatoes.

Then, evenly disperse the frozen meatballs across the top of the potatoes and vegetables.

After that, in a mixing bowl, stir together the cream of mushroom soup, golden mushroom soup, and french onion soup mix until well combined.

Once the sauce is ready, pour it evenly over the meatballs and vegetables so everything gets coated as it cooks.

Finally, cover and cook on high for 2 to 4 hours or on low for 4 to 6 hours, until the potatoes are fork tender and the meatballs are heated through. Then, serve your stew warm, straight from the slow cooker.

The full recipe, along with the ingredients, can be found below.

A bowl of meatball stew with a yellow hand towel next to it and a spoon on the other side of it.

Tips

Cut the potatoes into similar sized halves so they cook evenly.
Layer the potatoes on the bottom since they take the longest to soften, and they’ll benefit the most from sitting in the sauce!
swap in homemade meatballs if you have extra time – your kitchen, your rules!
Use any flavored meatball – it all works here!
Stir the sauce well before pouring so the soup mix is fully dissolved and evenly coats every bite.
Leftovers mark and excellent freezer dinner, so consider doubling the recipe and freezing a portion for later.

A spoonful of meatball stew showing a carrot and potato.

FAQs

The key ingredients for this recipe are frozen meatballs, baby potatoes, celery, carrots, onion, baby bell mushrooms, garlic, cream of mushroom soup, golden mushroom soup, and french onion soup mix.

Some alternatives are offered in our “Tips” section.

Store leftovers in an airtight container in the fridge for up to 4 days. Since this stew also freezes well, you can portion it into freezer safe containers for an easy to make ahead dinner.

This stew is a complete meal on its own, but is pairs well with a slice of crusty bread or a simple side salad.

Recipe

Slow Cooker Meatball Stew

A cozy, hands off dinner loaded with frozen meatballs, baby potatoes, and heart vegetables, all simmered in a mushroom and french onion sauce.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Dinner, Main Course, Slow Cooker

Cuisine American

Servings 8 people

Ingredients

For the Stew

32 ounces Frozen Meatballs or one 28 ounce bag, or homemade
2, 24 ounce Bags Baby Potatoes halved
2 stalks Celery cleaned and roughly chopped
3 whole Carrots cleaned and roughly chopped
1 medium Onion roughly chopped
8 ounces Baby Bella Mushrooms cleaned and sliced
2 cloves Garlic minced

For the Sauce

1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 package French Onion Soup Mix

Instructions

First, halve your baby potatoes and layer them in an even layer on the bottom of your slow cooker.
Second, mince your garlic, roughly chop your celery, carrots, and onion, and slice your mushrooms, then layer the chopped vegetables right on top of the potatoes.
Then, evenly disperse the frozen meatballs across the top of the potatoes and vegetables.
After that, in a mixing bowl, stir together the cream of mushroom soup, golden mushroom soup, and french onion soup mix until well combined.
Once the sauce is ready, pour it evenly over the meatballs and vegetables so everything gets coated as it cooks.
Finally, cover and cook on high for 2 to 4 hours or on low for 4 to 6 hours, until the potatoes are fork tender and the meatballs are heated through. Then, serve your stew warm, straight from the slow cooker.

Notes

Great for busy weeknights, fall dinners, cozy suppers, easy family meals, freezer dinners, and cold nights.
Swap in homemade meatballs for a from scratch version.
Store leftovers in the fridge for up to 4 days or freeze for a make ahead meal.

Keyword comfort food, crockpot, dinner, easy dinner, meatball stew, one pot, one pot dinner, potatoes, slow cooker, slow cooker dinner