Print

Slow Cooker Meatball Stroganoff Recipe

Slow Cooker Meatball Stroganoff Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 30 reviews

This easy slow cooker meatball stroganoff combines tender meatballs, cream of mushroom soup, sour cream, and a few other simple ingredients in a rich, creamy sauce served over egg noodles for all the classic flavors we love. Comfort food made easy in the crockpot!

Ingredients

Dry Onion Soup Mix:

1 ounce

Beef Broth or Stock:

1 cup

Cream of Mushroom Soup:

10.5 ounces

Garlic, minced:

2 cloves

Frozen Meatballs (beef, turkey, chicken, veggie):

26 ounces

Fresh Mushrooms, sliced:

8 ounces

Sour Cream:

8 ounces

Wide Egg Noodles:

16 ounces

Parsley, optional for garnish

Instructions

  1. Spray Slow Cooker: Spray a 6 quart slow cooker with non-stick spray.
  2. Prepare Sauce: In the slow cooker, combine dry onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Stir well.
  3. Add Meatballs and Mushrooms: Add frozen meatballs and sliced mushrooms to the slow cooker. Stir to coat.
  4. Cook: Cover and cook on LOW for 4-6 hours.
  5. Finish: Before serving, stir in sour cream. Boil and drain egg noodles, then toss into the slow cooker and gently combine.
  6. Garnish and Serve: Garnish with parsley and serve.

Notes

  • Store leftovers in the fridge for up to 3 days.
  • You can use any variety of meatballs – beef, chicken, turkey, or veggie.
  • If you’re not a fan of mushrooms, you can skip them.
  • Slow cookers vary, so adjust cooking times as needed.

Nutrition

Find it online: https://cookedbysarah.com/slow-cooker-meatball-stroganoff-recipe/