Step 2: Add the Meatballs

Place frozen meatballs directly on top of the potatoes. Do not thaw them, as this helps prevent them from overcooking or becoming mushy.

Step 3: Whisk the Gravy

In a medium bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until smooth. Pour this mixture over the meatballs and potatoes. Gently nudge with a spoon to ensure the liquid reaches the potatoes, but avoid stirring everything together just yet.

Step 4: Slow Cook the Stew

Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are fork-tender.