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.
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.