Some days just call for comfort food — the kind that doesn’t ask much of you but still shows up big at dinnertime. This 4-Ingredient Slow Cooker Meatball Stroganoff came from one of those weeks when the to-do list was long, the energy was low, and everyone still expected something warm and filling on the table.
I remember standing in front of the freezer, spotting a bag of meatballs, and thinking, there has to be an easier way. Stroganoff has always been one of those classic, cozy meals, but the traditional version can feel like too much on a busy day. That’s when the slow cooker stepped in to save the day — no browning, no babysitting, no stress.
Everything goes straight into the pot, and a few hours later the house starts to smell rich and savory, like you’ve been cooking all afternoon. The meatballs soak up that creamy mushroom sauce, turning tender and flavorful, while you go about your day. The final touch — stirring in sour cream at the end — transforms it into that familiar, silky stroganoff sauce everyone loves.
This is now one of those recipes I keep in my back pocket for hectic weeknights, last-minute dinners, or anytime I need something comforting without the extra work. Serve it over noodles, rice, or mashed potatoes, and suddenly a simple four-ingredient meal feels like something special — the kind of dinner that brings everyone back to the table, no matter how busy the day has been.
Ingredients
- 26–32 oz frozen fully cooked meatballs
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
Instructions
- Add frozen meatballs, beef broth, and cream of mushroom soup to the slow cooker. Stir gently.
- Cover and cook on LOW 4–5 hours or HIGH 2–3 hours.
- Stir in sour cream during the last 15–20 minutes until creamy and smooth.
- Serve over egg noodles, rice, or mashed potatoes.
Optional (if you’re feeling extra, not counted 
)
- Black pepper
- Onion powder or garlic powder
- Fresh parsley on top