Slow Cooker Mexican Meatball Stew

Yield: 8 servings
Community Recipe from


  • (2) 14.5 ounce(s) cans Mexican style stewed tomatoes, undrained
  • (2) 12 ounce(s) pkg. frozen cooked Italian style meatballs thawed
  • 15 ounce(s) can black beans, rinsed and drained
  • 14 ounce(s) can chicken broth with garlic
  • 10 ounce(s) package frozen whole kernel corn thawed


  1. Directions
  2. 1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
  3. 2. 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.
October 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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