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
DIRECTIONS:
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.