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Slow Cooker Meatball and Potato Stew with tender frozen meatballs and cubed russet potatoes simmered in a rich, creamy mushroom and onion gravy. The hearty stew is served hot with the meatballs and fork-tender potatoes coated in savory sauce, making it an easy and comforting weeknight dinner

Slow Cooker Meatball and Potato Stew

Five-ingredient slow cooker meatball and potato stew with frozen meatballs, tender russet potatoes, and a creamy mushroom-onion gravy. Effortless, budget-friendly, and deeply comforting.
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Prep Time 10 minutes
Cook Time 15 hours
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ to 2 pounds frozen fully cooked meatballs
  • 2 pounds russet potatoes peeled and cut into 1-inch cubes
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1½ cups low-sodium beef broth
  • 1 packet 1 oz dry onion soup mix

Equipment

  • 4- to 6-quart slow cooker

Method
 

  1. Lightly grease a 4- to 6-quart slow cooker.
  2. Place cubed potatoes in an even layer on the bottom.
  3. Add frozen meatballs on top of the potatoes (do not thaw).
  4. Whisk cream of mushroom soup, beef broth, and onion soup mix until smooth. Pour evenly over the meatballs and potatoes.
  5. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until potatoes are very tender.
  6. Gently stir to coat everything in the gravy. Adjust consistency with broth or a short uncovered cook if needed. Taste and serve hot.

Notes

Keep potatoes on the bottom for even cooking. Use frozen meatballs—no thawing required. Low-sodium broth helps control saltiness. Onion soup mix is salty; taste before adding extra salt. Excellent leftovers and freezer-friendly. Optional: add vegetables in the last hour. Serve with bread or a salad.