Slow Cooker Meatball Stroganoff
When cold weather hits and you’re craving something cozy, this 4-ingredient slow cooker meatball stroganoff delivers big comfort with almost no effort. Made with frozen meatballs, creamy mushroom sauce, tangy sour cream, and tender egg noodles, this recipe is a true dump-and-go crockpot dinner that tastes rich, hearty, and homemade.
This American-style meatball stroganoff is perfect for busy weeknights, lazy weekends, or anytime you want a warm, filling comfort food meal without standing over the stove. The slow cooker does all the work, creating a silky, creamy sauce that clings to every noodle and meatball pure comfort in a bowl.
Why You’ll Love This Slow Cooker Meatball Stroganoff:
Only 4 ingredients no chopping, no prep stres
Family-friendly comfort food creamy, hearty, and satisfying
Perfect slow cooker recipe hands-off cooking for busy days
Budget-friendly dinner uses simple pantry and freezer staples
Great for cold weather warm, cozy, and filling
Servings: 6
Ingredients:
2 pounds frozen fully cooked beef meatballs
2 (10.5-ounce) cans condensed cream of mushroom soup
2 cups sour cream
12 ounces wide egg noodles, uncooked
Directions:
Add the frozen meatballs to the bottom of a 5–6 quart slow cooker, spreading them into an even layer.
In a bowl, whisk the condensed cream of mushroom soup with 1 cup of water until smooth. Pour evenly over the meatballs.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
About 20 minutes before serving, cook the egg noodles in salted boiling water according to package directions. Drain well.
Reduce the slow cooker to LOW and gently stir in the sour cream until the sauce becomes creamy and smooth. Do not boil.
Add the cooked noodles directly to the slow cooker and gently toss until everything is coated in the rich, creamy sauce.
Let rest on WARM for 5–10 minutes, then serve hot.
Serving Ideas:
Serve this creamy meatball stroganoff with:
A simple green salad
Steamed green beans or peas
Crusty bread or dinner rolls for soaking up the sauce
Easy Tips & Variations:
For extra flavor, brown the frozen meatballs briefly in a skillet before adding to the slow cooker.
Prefer a looser sauce? Add an extra ¼–½ cup of water or milk.
Swap half the sour cream with plain Greek yogurt for a slightly tangier finish.
This dish stays warm beautifully perfect for potlucks or family gatherings.
