This 5-ingredient slow cooker meatball and potato stew is the kind of weeknight recipe I lean on when the day gets away from me. You literally dump frozen meatballs and cubed russet potatoes into the crock, add three pantry-friendly ingredients, turn it on, and walk away. The result is a cozy, gravy-style stew that tastes like it simmered on the stove all afternoon. While there’s no specific historic origin here, it’s very much in the spirit of Midwestern slow cooker cooking: hearty, practical, and designed to keep everyone happily full with minimal fuss.
Serve this stew in warm bowls with a simple green salad or steamed green beans to cut through the richness. A loaf of crusty bread or warm dinner rolls is perfect for soaking up the gravy-like broth. If you’d like to stretch the meal, spoon the meatballs and potatoes over buttered egg noodles or rice. A sprinkle of fresh parsley or chives on top adds a bright, fresh note that balances the comfort-food character of the dish.

Slow Cooker Meatball and Potato Stew
Servings: 4-6
Ingredients
1 1/2 to 2 pounds frozen fully cooked meatballs
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 cups low-sodium beef broth
1 (1-ounce) packet dry onion soup mix
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to make cleanup easier.
Add the cubed russet potatoes to the bottom of the slow cooker, spreading them into an even layer so they cook evenly.
Pour the frozen meatballs directly on top of the potatoes, distributing them so they’re in a mostly single layer. Do not thaw the meatballs first; they go in straight from the freezer.
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and dry onion soup mix until mostly smooth. This mixture will become the savory gravy for the stew.
Pour the soup mixture evenly over the meatballs and potatoes, gently nudging with a spoon so most of the meatballs and potatoes are coated. Do not stir vigorously; you want the potatoes to stay in a layer on the bottom.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the meatballs are heated through.
Once cooked, gently stir from the bottom to coat the potatoes and meatballs in the thickened sauce. If the stew seems too thick, you can loosen it with a splash of additional warm beef broth; if it seems thin, leave the lid off and cook on HIGH for another 15 to 20 minutes to reduce slightly.
Taste and adjust seasoning if needed (the onion soup mix is salty, so you may not need extra salt). Ladle into bowls and serve hot.

Variations & Tips
For a creamier, richer stew, stir in 1/4 to 1/2 cup of sour cream or heavy cream at the very end of cooking, off the heat, to keep it from curdling. If you prefer a lighter flavor, swap the cream of mushroom soup for cream of chicken or cream of celery, keeping the rest of the recipe the same. You can also use turkey or chicken meatballs instead of beef for a slightly leaner dish; just be sure they are fully cooked, frozen meatballs. To add vegetables without complicating things, scatter 1 to 2 cups of frozen peas and carrots or green beans over the top of the meatballs during the last 30 to 45 minutes of cooking so they heat through but don’t overcook. For an herby twist, sprinkle in 1 teaspoon of dried Italian seasoning or a pinch of dried thyme with the soup mixture. If your family likes a bit of tang, finish the stew with a splash of Worcestershire sauce or a teaspoon of Dijon mustard to sharpen the savory flavors. Finally, if you need to feed a crowd, you can easily double the recipe in a larger slow cooker; just keep the potatoes in a relatively even layer on the bottom so they cook through, and extend the cooking time by about 30 to 60 minutes if the crock is very full.