Slow Cooker Chicken Meatball Stew

This tasty slow cooker chicken meatball stew can be eaten by itself with a hunk of crusty bread for dipping, or used as a sauce and served over pasta or noodles.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 305 Calories

Ingredients

• 1 tablespoon white sugar
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground cayenne pepper
• 1 (6 ounce) can tomato paste
• ½ cup red wine
• ½ cup chicken broth
• 1 teaspoon seasoned salt
• 1 small onion, diced
• 4 cloves garlic, diced
• 4 carrots, peeled and cut into bite-sized pieces
• 1 (1 pound) package chicken meatballs
• 1 (12 ounce) can diced tomatoes with juice
• 1 (16 ounce) package frozen Italian vegetables, thawed

Recipe Instructions

Step 1

Place carrots in the bottom of a slow cooker, then place meatballs on top.

Step 2

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.

Step 3

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.