Slow Cooker Meatball-Bean Stew

 

1

medium onion, coarsely chopped (1/2 cup)

1

can (16 oz) baked beans, undrained

1

can (14.5 oz) stewed tomatoes with Italian herbs, undrained

1

box (12 oz) frozen cooked Italian-style meatballs

1

medium zucchini, halved lengthwise, sliced (2 cups)

1

cup frozen mixed vegetables, thawed

• 1 In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
• 2 Cover; cook on Low heat setting 6 to 7 hours.
• 3 Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.