Slow Cooker Swedish Meatballs
A creamy, savory slow cooker dinner that comes together with just 6 ingredients. Perfect for busy weeknights when you need dinner to cook itself!
Ingredients
- 28 ounce Frozen Meatballs
- 8 ounce Baby Bella Mushrooms, sliced
- 1 cup Beef or Vegetable Broth
- 1 can Cream of Mushroom Soup
- 1 packet Lipton Onion Soup Mix
- 2 tablespoon Worcestershire Sauce
- 1 cup Sour Cream
Instructions
- Pour the entire back of meatballs in your slow cooker.
- Stir together your broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce and pour the mixture over the meatballs.
- Add your sliced mushrooms over the top of your meatballs and sauce.
- Cover and cook on high for about 4 hours, until the meatballs are heated through.
- Turn off the slow cooker and stir in the sour cream.
- Serve over mashed potatoes, rice, pasta, or egg noodles alongside a favorite veggie like peas, broccoli, or green beans.
Notes
- Stir in sour cream after the heat is off to keep the sauce smooth and to prevent separating.
- For a thicker sauce, leave the lid off for the last 20 minutes of cooking.
- If you prefer your mushrooms firmer, add them at the end instead of the beginning and let them cook for about an hour.