Slow-Cooker Meatball Stew

Thursdays are a big day around here. In the mornings we have a homeschool science class on the Human Body. In the afternoon/evening we have gymnastics for both girls. My poor son is dragged to the gym. Well...the white stuff was pounding us again and science class was postponed (AGAIN). Gymnastics still happened in spite of the snow. Thankfully, my husband stayed home for the day and spared my son from sitting at the gym for 2 1/2 hours!

I have, however, put my planned dinner in the crockpot and regardless of what happens, we had hot, warm, comforting dinner in the midst of the snowicane (yes, a real word they have coined this year, sad).

The highest compliment food can receive in this house is that it is "blogworthy". This received HIGH praise! :) So, for you, here it is!

Slow-Cooker Meatball Stew

1 Bag Mama Cozzi Original Style Meatballs ($1.99)
1 lb. Baby Carrots (.99)
1 stalk celery, chopped (.10)
1/4 Large onion (or half small) (.10)
1 green pepper, chopped (.99/2)
3 to 4 medium sized red potatoes, quartered ($2.49/5 lbs)
2 Cans Fit & Active Cream of Chicken Soup (.69/can)
1 clove garlic (.05)


Starting with the onions, layer in a 4 or 5 quart slow-cooker. In this order: onions, carrots, celery, pepper, potatos, garlic. Place meatballs on top (make sure still frozen). Pour the soup over top. Cover and cook on low 7-9 hours. RESIST THE URGE TO STIR TO OFTEN!!! The meatballs soften quite a bit, and if you stir too much you'll break them up.

Makes 6 servings @ .94 per serving.