Slow Cooker Chicken Meatball Stew

Published on June 19, 2020

Total Time:

4 hrs 45 mins

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• 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

1. Place carrots in the bottom of a slow cooker, then place meatballs on top.

2. 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.

3. 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.

I Made It

Nutrition Facts (per serving)

305Calories10g Fat32g Carbs20g Protein

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Nutrition FactsServings Per Recipe6Calories305% Daily Value *Total Fat10g13%Saturated Fat2g11%Cholesterol65mg22%Sodium725mg32%Total Carbohydrate32g12%Dietary Fiber7g24%Total Sugars10gProtein20gVitamin C25mg127%Calcium118mg9%Iron4mg24%Potassium890mg19%

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