Chicken Meatball Stew in the Slow Cooker
Slow Cooker Chicken Meatball Stew
Published on June 19, 2020
4 hrs 45 minsJump to Nutrition Facts
4 carrots, peeled and cut into bite-sized pieces
1 (1 pound) package chicken meatballs
1 (12 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
½ cup chicken broth
½ cup red wine
1 small onion, diced
4 cloves garlic, diced
2 tablespoons olive oil
1 tablespoon white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
1 (16 ounce) package frozen Italian vegetables, thawed
- Place carrots in the bottom of a slow cooker, then place meatballs on top.
- Combine diced tomatoes with juice, tomato paste, chicken broth, red wine, onion, garlic, olive oil, sugar, oregano, basil, garlic powder, seasoned salt, cayenne pepper, and black pepper in a bowl; pour over meatballs and carrots in the slow cooker.
- Cover and cook on Low for 4 to 6 hours. Add thawed Italian vegetables, cover, and cook on High until vegetables are done, about 30 minutes.
Nutrition Facts (per serving)
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