Here’s a simple and hearty Slow Cooker Meatballs & Potato Stew recipe that’s perfect for a hands-off dinner.
Slow Cooker Meatballs and Diced Potatoes 🥔🍖
Ingredients
- 1–2 lbs Frozen Meatballs (beef, pork, or turkey)
- 4–5 medium Potatoes (peeled and diced)
- 1 medium Onion (chopped)
- 2–3 cloves Garlic (minced)
- 2 cups Beef Broth (or chicken broth)
- 1 teaspoon Paprika
- 1 teaspoon Dried Thyme
- ½ teaspoon Black Pepper
- 1 teaspoon salt (adjust to taste)
- Optional: 1 cup Carrots (diced)
- Optional garnish: chopped Parsley
Instructions
1. Layer the slow cooker
- Place diced potatoes, onions, and carrots (if using) at the bottom.
- Add frozen meatballs on top.
- Sprinkle garlic, paprika, thyme, salt, and pepper over everything.
2. Add the liquid
- Pour broth over the ingredients until it comes about halfway up the potatoes and meatballs.
3. Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Potatoes should be tender and meatballs heated through.
4. Optional thickening
- For a thicker stew, mix 2 tablespoons Flour or Cornstarch with ¼ cup cold water and stir into the crockpot about 30 minutes before the end of cooking.
5. Serve
- Scoop meatballs and potatoes into bowls.
- Garnish with chopped parsley for freshness.
✅ Tips:
- Use frozen meatballs directly; no need to thaw.
- Add extra vegetables like Green Beans or Bell Peppers for variety.
- Serve with Crusty Bread for soaking up the flavorful broth.
This recipe is easy, filling, and perfect for a slow cooker night when you want dinner ready with minimal prep.
If you want, I can also give a creamy version with cheese and cream for a richer slow-cooked casserole.
