You'll love this easy slow cooker meatball stroganoff with a creamy sour cream sauce for an easy and tasty dinner. Serve this dish over egg noodles or mashed potatoes for a cozy dinner twist on a classic recipe!
Equipment
1 6 quart slow cooker You can use a 5-quart slow cooker. An 8-quart slow cooker is a little too large unless you are doubling the recipe.
Ingredients
32ouncesfrozen meatballs
8ounceswhite mushroomssliced
10.5ouncescream of mushroom soup condensed canned soup
1ounceLipton French Onion soup dry mix 1 ounce is usually 1 packet
1ouncebrown gravy mix1 ounce is usually 1 packet
1cupbeef broth
1tablespoonworcestershire sauce
1teaspoongarlic powder
1cupsour cream
12ouncesegg noodles
Instructions
Place meatballs, mushrooms and cream of mushroom soup in the bottom of the slow cooker. Add dry Lipton French Onion soup mix, dry gravy mix, beef broth, worcestershire sauce and garlic powder to the slow cooker. Stir everything well to combine.
Cover the slow cooker and cook for 1-2 hours on high or 3-4 hours on low. Flip to warm until you are ready to serve.
Right before you are ready to eat, cook egg noodles in a large pot of salted boiling water for about 8-10 minutes or according to the package directions.
Open the slow cooker and add the sour cream. Stir the sour cream into the meatballs.
Stir the sour cream into the slow cooker. Serve over noodles, topping with fresh parsley if desired. Serve and enjoy!
Notes
This cozy dish is also really delicious served over mashed potatoes instead of noodles.