Slow Cooker Chicken Meatball Stew recipe
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Ingredients
- 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
Nutrition Info
- 305.4 caloriescarbohydrate: 32.2 gcholesterol: 64.6 mgfat: 9.8 gfiber: 6.8 gprotein: 20.4 gsaturatedFat: 2.1 gservingSize: -sodium: 724.5 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken Meatball Stew
Directions
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Place carrots in the bottom of a slow cooker, then place meatballs on top.
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.
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.