4 Unbelievable Dump & GO Crockpot Recipes

Ingredients

• 32 oz Frozen Homestyle Meatballs (Bag, keep frozen until added to crock‑pot)
• 1 packet Brown Gravy Mix (Store‑bought, any brand)
• 1 packet Onion Soup Mix (Lipton or similar)
• 1 cup Beef Broth (Low‑sodium preferred)
• 1 can Cream of Mushroom Soup (10.5 oz Campbell’s or Great Value)
• 2 tablespoons Garlic (Minced; can adjust to taste)
• 12 oz Sliced Mushrooms (Canned, drained)
• 1 teaspoon Kinder’s Buttery Garlic & Herb Seasoning (Or any favorite garlic‑herb blend)
• 0.75 cup Heavy Whipping Cream (Approximately 3/4 cup)
• 5 oz Sour Cream (Full‑fat for best flavor)
• 12 oz Rotini Pasta (Can substitute egg noodles)
• 0.5 cup Pasta Water (Reserved from cooking pasta)

Instructions

1. Prepare Crock‑Pot

   Spray the inside of the crock‑pot with non‑stick cooking spray and add the 32 oz bag of frozen homestyle meatballs, spreading them evenly.

   Time: PT2M

2. Add Dry Mixes & Liquid Base

   Sprinkle the packet of brown gravy mix and the packet of onion soup mix over the meatballs. Pour 1 cup of beef broth on top.

   Time: PT2M

3. Add Cream of Mushroom, Garlic & Mushrooms

   Drop the whole can of cream of mushroom soup over the meatballs, add 2 Tbsp minced garlic, and scatter the drained 12 oz sliced mushrooms.

   Time: PT2M

4. Season

   Sprinkle 1 tsp Kinder’s buttery garlic & herb seasoning (or any garlic‑herb blend) over everything.

   Time: PT1M

5. Slow‑Cook

   Cover the crock‑pot, set to LOW, and cook for 3 hours (2–4 hours works, but 3 hours ensures the frozen meatballs are heated through and tender).

   Time: PT3H

6. Finish the Sauce – Cream

   After the 3‑hour cook, remove the lid, stir the mixture, then pour in 0.75 cup heavy whipping cream. Mix until fully incorporated and the sauce looks glossy.

   Time: PT2M

7. Finish the Sauce – Sour Cream

   Stir in 5 oz sour cream until smooth. This adds tang and richness.

   Time: PT2M

8. Cook Pasta

   While the sauce is resting, bring a large pot of salted water to a boil, add 12 oz rotini, and cook according to package directions (about 10 minutes). Reserve 0.5 cup of the pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

9. Combine Pasta & Sauce

   Add the cooked rotini to the crock‑pot, pour in the reserved pasta water, and gently toss everything together until the pasta is coated with the creamy stroganoff sauce.

   Time: PT2M

10. Serve

    Dish out hot meatball stroganoff onto plates. Garnish with fresh parsley or extra black pepper if desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen Homestyle Meatballs: Frozen Italian meatballs, Homemade meatballs
• Instead of Brown Gravy Mix: Homemade brown gravy, Instant gravy granules
• Instead of Onion Soup Mix: Dried onion flakes, Onion powder
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Cream of Mushroom Soup: Homemade mushroom sauce, Cream of chicken soup
• Instead of Garlic: Garlic powder (1 tsp), Garlic paste
• Instead of Sliced Mushrooms: Fresh button mushrooms, sliced, Portobello mushrooms
• Instead of Kinder’s Buttery Garlic & Herb Seasoning: Italian seasoning, Garlic powder + dried parsley
• Instead of Heavy Whipping Cream: Half‑and‑half, Whole milk + butter
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Rotini Pasta: Egg noodles, Fusilli
• Instead of Pasta Water: Chicken broth, Milk

Equipment Needed

• Crock‑Pot (Slow Cooker)
• Non‑stick Cooking Spray
• Large Mixing Spoon or Spatula
• Large Pot
• Colander
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Do not lift the crock‑pot lid during the 3‑hour cooking period.
• Add heavy cream and sour cream after the slow‑cook cycle to prevent curdling.
• Reserve pasta water to adjust sauce consistency.

Chef Tips from the Video

• For extra depth, use low‑sodium beef broth and add a splash of Worcestershire sauce.
• Fresh parsley or chives sprinkled on top add a bright contrast to the rich sauce.
• If you prefer a thicker gravy, mix 1 tsp cornstarch with 2 Tbsp cold water and stir into the sauce after adding cream.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Reheat gently on low in a saucepan.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared a day ahead; keep it refrigerated and add cream/sour cream just before serving.
• Cooked meatballs and sauce freeze well; reheat on low and stir in fresh cream before serving.

Frequently Asked Questions