When life gets hectic, this slow cooker stew is my go-to weeknight lifesaver. Just dump frozen meatballs, cubed potatoes, and three pantry staples into your crockpot, turn it on, and let the magic happen. By dinner, you’ve got a hearty, gravy-style stew that tastes like it simmered all day—minimal effort, maximum comfort.
🛒 Ingredients
- 1½–2 lbs frozen fully cooked meatballs
- 2 lbs russet potatoes, peeled and cubed (1-inch pieces)
- 1 (10.5-oz) can condensed cream of mushroom soup
- 1½ cups low-sodium beef broth
- 1 (1-oz) packet dry onion soup mix
👩🍳 Directions
- Prep the Slow Cooker: Lightly grease a 4- to 6-quart slow cooker with oil or nonstick spray for easy cleanup.
- Layer Potatoes: Spread the cubed potatoes evenly on the bottom of the crock. This ensures even cooking.
- Add Meatballs: Place frozen meatballs directly on top of the potatoes. No need to thaw—they cook perfectly from frozen.
- Make the Gravy: In a bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until smooth.
- Combine: Pour the soup mixture over the potatoes and meatballs. Gently nudge with a spoon so everything is coated, but keep potatoes layered at the bottom.
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