Slow Cooker Meatball Stew
This meatball stew is easy and budget friendly. Potatoes, carrots, mushrooms, and frozen meatballs in a beefy tomato mushroom sauce.
Servings Prep Time
8 15minutes
Cook Time
Servings Prep Time
8 15minutes
Cook Time
  • 1pound baby carrots
  • 1.5pounds small red potatoes, quartered
  • 8ounces sliced mushrooms
  • 1small onion, sliced
  • 1(26 once) bag frozen home style meatballs
  • 1(14.5 ounce) can diced tomatoes, undrained
  • 1(10.5 ounce) can golden mushroom soup, undiluted
  • 1teaspoon dried thyme
  • 1/4cup beef broth or water
  • fresh parsley, chopped
  1. Spray 6 quart slow cooker with cooking spray. Layer in carrots, potatoes, mushrooms, onions, and meatballs.
  2. In a medium bowl, stir together undiluted soup, undrained tomatoes, thyme, and beef broth. Pour over meatballs. Cover and cook on low 8-10 hours. Stir gently before serving. Garnish with fresh parsley.
Recipe Notes

Substitute Beefy Mushroom soup for the Golden Mushroom.

Leftovers freeze well.

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