Slow-Cooked Meatball Stew

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

  • Prep Time 15 min
  • Total Time 10 hr 15 min
  • Servings 6

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

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
340
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
980mg
980%;
Total Carbohydrate
37g
37%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
280%;
Vitamin C
20%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.