Slow Cooker Meatball and Potato Stew
A hearty, low-effort slow cooker stew made with frozen meatballs, tender russet potatoes, and a savory onion-mushroom gravy. It is comforting, filling, and especially good for busy weeknights when you want a warm dinner with minimal prep.
Ingredients
- 1 1/2-2 lb frozen fully cooked meatballs beef or turkey
- 2 lb russet potatoes peeled and cut into 1-inch chunks
- 10.5 oz condensed cream of mushroom soup not diluted
- 1 1/2 cup low-sodium beef broth plus more as needed
- 1 oz dry onion soup mix 1 packet
- cooking spray for greasing slow cooker
Instructions
- Lightly grease the inside of the slow cooker with cooking spray.
- Place the potatoes evenly in the bottom of the slow cooker.
- Add the frozen meatballs on top of the potatoes, spreading them out evenly.
- In a medium bowl or large measuring cup, whisk together the condensed cream of mushroom soup, beef broth, and dry onion soup mix until mostly smooth.
- Pour the sauce mixture over the potatoes and meatballs. Gently nudge with a spoon so the sauce settles between the layers, but do not stir.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
- Gently stir from the bottom before serving so the potatoes are coated in the thickened sauce.
- Add a little extra broth if the stew is too thick. For a thicker finish, remove the lid and cook on HIGH for 15 more minutes.
- Taste before adding extra salt, then serve warm.
Notes
Add sliced carrots or green beans for extra vegetables. A little chopped parsley on top also brightens the finished dish.
Nutrition
Calories: 390kcal
Love this recipe?Fllow us at @itsnotaboutnutritionrecipes for more