Some days, you just need an easy recipe to throw in the slow cooker.
This is one of those days.
We buy a really good quality Italian chicken meatball at our grocery store in the poultry case, but you can use a frozen meatball too! We like chicken, but of course, you can sub beef, pork or turkey!
Throw everything in and wait until supper!
This recipe serves four.
1 pound of fully cooked Italian-style meatballs (they can be frozen)
about two cups of fresh mushrooms (we used crimini)
1 onion, chopped
1 (14 oz) can diced tomatoes
2 cups chicken stock
2 tablespoons Italian seasoning blend
2 tablespoons corn starch
2 tablespoons water
a pound of pasta (we used penne) cooked to al dente and ready to eat
grated Parmesan cheese to garnish
chopped parsley to garnish
In your slow cooker, add in your meatballs followed by the mushrooms, chopped onion, diced tomatoes, stock and Italian seasoning blend. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 20 minutes before you’re ready to eat, mix your cornstarch and water in a bowl with a spoon and then remove the lid of your slow cooker and whisk it in. Keep the lid off of the slow cooker and allow it to simmer another 15 to 20 minutes (this will thicken up your sauce).
When you’re ready, ladle your meatballs and mushrooms with sauce over cooked pasta and garnish with a bit of Parmesan and chopped parsley.
Easy as that!