This Slow Cooker Meatball and Potato Stew is a simple “pantry-friendly” dinner. Using frozen meatballs and a packet of onion soup mix gives you rich, slow-cooked flavor without chopping lots of herbs or browning meat. The russet potatoes soak up the savory gravy while releasing just enough starch to thicken the stew naturally.
Meatball and Potato Stew Ingredients:
- Russet potatoes, peeled and cubed – 2 lbs
- Frozen fully cooked meatballs – 1½–2 lbs
- Low-sodium beef broth – 1½ cups
- Condensed cream of mushroom soup – 1 (10½ oz) can
- Dry onion soup mix – 1 (1 oz) packet
How to Make Meatball and Potato Stew:
Step 1: Layer the Base
Lightly grease a 4–6 quart slow cooker. Spread the cubed potatoes evenly at the bottom so they cook in the hottest part of the pot.
Step 2: Add the Meatballs
Place frozen meatballs directly on top of the potatoes. Do not thaw—this keeps them from overcooking or getting mushy.
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