The Best Slow Cooker Meatball Stroganoff
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Prep time: 
Cook time: 
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Serves: 5-6
 
The best slower cooker meatball stroganoff is creamy and tender, a perfect food for any occasion.
Ingredients
  • 1½ lbs frozen meatballs
  • 1 can of 10.75 oz [easyazon_link identifier="B0060KMUM0" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]cream of mushroom soup[/easyazon_link]
  • 1 can of [easyazon_link identifier="B01LY8F8C5" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]10.75 oz cream of chicken soup[/easyazon_link]
  • 8 oz whole button mushrooms, cut in half
  • ½ tsp [easyazon_link identifier="B00I6CRQX8" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]thyme[/easyazon_link]
  • ½ cup [easyazon_link identifier="B00TOWZS0W" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]sour cream[/easyazon_link]
  • ½ tbsp green onion, chopped
Instructions
  1. Place the frozen meatballs, cream of mushroom soup, cream of chicken soup, button mushrooms, and thyme into the 4-6 quart slow cooker.
  2. Cook on high for 3 hours. Turn to low and cook for another 30 minutes. Once it's done, stir the sour cream and green onion.
  3. Serve over rice or pasta or egg noodles. It is best served when hot.
Recipe by at https://www.thehandyfoodie.com/slow-cooker-meatball-stroganoff/