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4.34 from 6 votes

Slow Cooker Meatball Stroganoff

EASY, CREAMY CROCK POT MEATBALL STROGANOFF RECIPE.  MEATBALLS ARE SLOW-COOKED IN A CREAMY HOMEMADE SOUR CREAM CELERY MUSHROOM SAUCE AND TOSSED WITH EGG NOODLES TO CREATE AN EFFORTLESSLY DELICIOUS DINNER GOOD ENOUGH FOR COMPANY!
Servings 4 people
Author Divas Can Cook

Ingredients

  • 1 1/2 cups condensed cream of mushroom & celery soup see notes for homemade recipe
  • 1 cup low sodium beef broth warmed
  • 1 tablespoon Worcestershire sauce
  • 2-4 tablespoons yellow onions finely diced (optional)
  • 2 cloves garlic minced
  • 1 lb frozen fully cooked meatballs (can use half this amount if desired)
  • 1/2 cup sour cream can add more if desired
  • 3 cups egg noodles prepared

Instructions

  • Add condensed soup, beef broth and Worcestershire sauce into the slow cooker.
  • Stir until well combined.
  • Add onions (if using) and garlic.
  • Taste the sauce and add seasonings if desired (I didn't add any to mine)
  • Add frozen meatballs and stir.
  • Place lid on crock pot and cook for 4 hours on high or 6-8 hours on low.
  • Stir in sour cream.
  • Stir in prepared noodles or spoon the mixture over the noodles.
  • Serve and garnish with fresh parsley or green onion.

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