4-Ingredient Slow Cooker Meatball Stroganoff
When busy days run long and supper sneaks up on you, this 4-ingredient slow cooker meatball stroganoff is the kind of recipe that saves the evening.
By using frozen meatballs and pantry staples, you get all the cozy, nostalgic goodness of classic beef stroganoff without browning meat, babysitting a skillet, or dirtying extra dishes. The slow cooker gently heats everything together, creating a silky mushroom gravy that tastes like it simmered all day.
It’s the perfect dump-and-go crockpot dinner for busy weeknights, potlucks, or family Sundays when you want something hearty, filling, and universally loved.
Serve this creamy meatball stroganoff over buttered egg noodles, fluffy mashed potatoes, or steamed rice, and don’t forget some bread on the side this sauce is too good to waste.
Why You’ll Love This Slow Cooker Meatball Stroganoff:
Only 4 ingredients no chopping, no fuss
True dump-and-go recipe perfect for busy days
Creamy, comforting flavor the whole family loves
Budget-friendly using frozen meatballs and pantry staples
Great for leftovers reheats beautifully the next day
Ideal for weeknight dinners, potlucks, or meal prep
Ingredients (Serves 6):
1 (32-ounce) bag frozen fully cooked meatballs
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup sour cream (regular or light)
Directions:
Lightly spray the inside of your slow cooker with nonstick cooking spray or rub with a little oil for easy cleanup.
Add the frozen meatballs to the bottom of the slow cooker in an even layer.
In a bowl, whisk together the cream of mushroom soup and onion soup mix until smooth.
Pour the soup mixture evenly over the meatballs, making sure they are mostly covered.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot and bubbly.
About 20 minutes before serving, stir in the sour cream until the sauce is creamy and smooth. Cover and let warm through without boiling.
Serve hot over egg noodles, mashed potatoes, or rice.
Easy Variations & Tips:
Add sliced mushrooms or diced onions for extra texture
Swap cream of mushroom for cream of chicken soup if preferred
Use turkey or chicken meatballs for a lighter version
Stir in a splash of beef broth or milk for a thinner sauce
A dash of Worcestershire sauce or Dijon mustard adds depth
Leftovers keep well and taste even better the next day
