When your day spirals but dinner can’t wait, this Slow Cooker Meatball and Potato Stew is your kitchen hero. With just five ingredients—including frozen meatballs and pantry staples—you get a rich, gravy-like stew that tastes like it simmered for hours, even though you barely lifted a finger.
It’s the essence of Midwestern practicality: hearty, satisfying, and gloriously fuss-free.
Why You’ll Love This Recipe
- 🥣 Only 5 ingredients—pantry + freezer staples
- ⏱️ 10 minutes prep, then walk away
- 💛 One pot = easy cleanup
- 💸 Costs under $10—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(6-quart slow cooker)
- 1 (32 oz) bag frozen fully cooked meatballs (beef, Italian-style, or plant-based)
- 2 lbs (900g) russet potatoes, peeled and cubed (½-inch pieces)
- 1 (10.5 oz) can cream of mushroom soup (or cream of celery for variation)
- 1 (14.5 oz) can beef broth (or vegetable broth)
- 1 tbsp Worcestershire sauce
- Optional: Salt, pepper, garlic powder to taste
💡 Pro Tips:
- No need to thaw meatballs—they’ll heat through perfectly.
- Peel potatoes for creamier texture (or leave skins on for rustic feel).
- Stir once halfway if you’re home—but not required!
Step-by-Step Instructions (Simple, Savory, Foolproof)
