You need just five ingredients to make this slow cooker Mexican Meatball Stew! Well, seven if you include the (highly recommended) toppings of fresh oregano and crushed tortilla chips.




  • In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

287 calories; 13 g total fat; 37 mg cholesterol; 1134 mg sodium. 30 g carbohydrates; 16 g protein;

Reviews (3)

39 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
It went over well, will make again. Since it was somewhat watery for a stew, I added 1/2 cup basmati rice in the last hour which thickened it up.
Rating: 5 stars
Excellent recipe. I didn't think it was possible for something so tasy from a dump recipe.
Rating: Unrated
how many servings?