Slow-Cooked Meatball Stew

Layer veggies and purchased meatballs in the slow cooker, turn on and go!

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Servings 6

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( 13 ) Ratings

13 Ratings

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ingredients 8
Prep Time 15 min
Total Time 10 hr 15 min

Ingredients

1: bag (1 lb) ready-to-eat baby-cut carrots

1: lb small red potatoes (2 1/2 to 3 inch), cut into quarters

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: small onion, cut into thin wedges

1: bag (16 oz) frozen cooked meatballs (about 32)

1: jar (12 oz) beef gravy

1: can (14.5 oz) diced tomatoes, undrained

: Freshly ground black pepper, if desired

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Directions

1 In 4- to 5-quart slow cooker, layer all ingredients in order listed.
2 Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

EXPERT TIPS

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Expert Tips

In this recipe, it is important to place ingredients in the cooker in the order listed. Longer cooking vegetables are on the bottom where they cook more quickly. Already cooked or faster cooking ingredients are layered on top.