Slow Cooker Cheesy Meatball Potato Bake
This Slow Cooker Cheesy Meatball Potato Bake combines tender diced potatoes and meatballs with creamy seasoned mushroom soup and melted shredded cheese for an easy, comforting slow cooker meal.
Equipment
- slow cooker For cooking the meatball potato bake.
- mixing bowl For combining the cream of mushroom soup and seasonings.
- spoon For stirring the soup mixture.
- measuring cups For measuring the potatoes, cheese, and soup.
- Measuring spoons For measuring the seasonings.
Ingredients
- 1 pound meatballs
- 4 cups diced potatoes
- 2 cups shredded cheese
- 1 cup cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the slow cooker and arrange the diced potatoes evenly across the bottom.
- Place the meatballs evenly on top of the diced potatoes.
- In a separate bowl, combine the cream of mushroom soup, garlic powder, onion powder, salt, and black pepper.
- Stir the mixture thoroughly until all of the seasonings are evenly incorporated into the soup.
- Pour the cream of mushroom soup mixture evenly over the meatballs and potatoes.
- Sprinkle the shredded cheese evenly over the top.
- Cover the slow cooker securely with the lid.
- Cook on low for 6 to 8 hours.
- Check the potatoes near the end of the cooking time and continue cooking until they are completely tender and the meatballs are heated and cooked through.
- Serve the cheesy meatball potato bake warm.
Notes
Cook on low for 6–8 hours, checking the potatoes near the end of cooking. Continue cooking until the potatoes are completely tender and the meatballs are heated and cooked through.