This 5-ingredient slow cooker meatball and potato stew is the kind of weeknight recipe I lean on when the day gets away from me. You literally dump frozen meatballs and cubed russet potatoes into the crock, add three pantry-friendly ingredients, turn it on, and walk away. The result is a cozy, gravy-style stew that tastes like it simmered on the stove all afternoon. While there’s no specific historic origin here, it’s very much in the spirit of Midwestern slow cooker cooking: hearty, practical, and designed to keep everyone happily full with minimal fuss.
Serve this stew in warm bowls with a simple green salad or steamed green beans to cut through the richness. A loaf of crusty bread or warm dinner rolls is perfect for soaking up the gravy-like broth. If you’d like to stretch the meal, spoon the meatballs and potatoes over buttered egg noodles or rice. A sprinkle of fresh parsley or chives on top adds a bright, fresh note that balances the comfort-food character of the dish.
Slow Cooker Meatball and Potato Stew
Servings: 4-6
Ingredients
1 1/2 to 2 pounds frozen fully cooked meatballs
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 cups low-sodium beef broth
1 (1-ounce) packet dry onion soup mix
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 cups low-sodium beef broth
1 (1-ounce) packet dry onion soup mix
