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Slow Cooker Meatball Stroganoff


  • 1 1/2 cups homemade condensed cream of mushroom & celery soup (see recipe below)
  • 1 cup low sodium beef broth (warmed)
  • 1 tablespoon Worcestershire sauce
  • 24 tablespoons yellow onions, finely diced (optional)
  • 2 cloves garlic, minced
  • 1 lb frozen, fully cooked meatballs (can use half this amount if desired)
  • 1/2 cup sour cream (can add more if desired)
  • 3 cups egg noodles, prepared


  1. Add condensed soup, beef broth and Worcestershire sauce into the slow cooker.
  2. Stir until well combined.
  3. Add onions (if using) and garlic.
  4. Taste the sauce and add seasonings if desired (I didn’t add any to mine)
  5. Add frozen meatballs and stir.
  6. Place lid on crock pot and cook for 4 hours on high or 6-8 hours on low.
  7. Stir in sour cream.
  8. Stir in prepared noodles or spoon the mixture over the noodles.
  9. Serve and garnish with fresh parsley or green onion.