Ingredients
1 tablespoon butter1 pound sliced fresh mushrooms1 can (14-1/2 ounces) reduced-sodium beef broth1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 envelope Lipton beefy onion soup mix1 package (24 ounces) frozen fully cooked Swedish meatballs or 1 package (26 ounces) frozen fully cooked homestyle meatballs2/3 cup sour cream2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakesOptional: Hot cooked noodles or mashed potatoes
Preparation
In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours.
Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.
