Full Recipe Text
This Slow Cooker Creamy Meatballs & Noodles is a rich, velvety comfort food dream! Juicy, savory meatballs and tender egg noodles are smothered in an ultra-creamy, smooth garlic-herb sauce. It is the ultimate hands-off, dump-and-go meal that tastes like a cozy Sunday dinner with almost zero effort. 🧆🪹🥛✨
- Prep Time: 10 minutes
- Cook Time: 3 hours (HIGH) / 5–6 hours (LOW)
- Servings: 6 servings
🛒 Ingredients
- The Meatballs: 1 bag (24–32 oz) frozen savory Italian-style or homestyle meatballs (no need to thaw)
- The Pasta: 12 oz wide egg noodles (or rotini pasta)
- The Rich Creamy Sauce:
- 2 cans (10.5 oz each) Cream of Mushroom soup (or Cream of Chicken)
- 1 packet (1 oz) Lipton Onion Soup Mix (or beef au jus seasoning)
- 1 block (8 oz) Cream Cheese (softened and cubed)
- 1/2 cup sour cream (for extra tang and silkiness)
- The Liquid Base: 2 cups beef broth (or chicken broth)
- Seasonings: 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper
👩🍳 Step-by-Step Instructions
- Layer the Meatballs:
Dump the frozen meatballs into the bottom of your black slow cooker insert in an even layer. - Whisk the Sauce Base:
In a medium bowl, whisk together the cream of mushroom soups, beef broth, onion soup mix, garlic powder, onion powder, and black pepper until smooth. Pour this mixture completely over the meatballs. - Add the Cream Cheese:
Scatter the cubes of softened cream cheese evenly over the top of the sauce. - Slow Cook:
Cover and cook on LOW for 5–6 hours or on HIGH for 3 hours until the meatballs are hot and tender through the center. - Stir & Add Noodles:
Uncover the slow cooker and give the sauce a heavy stir until the cream cheese is fully incorporated into a velvety, smooth gravy. Stir in the sour cream. Drop in your wide egg noodles, pushing them down so they are completely submerged in the creamy liquid. - Final Simmer:
Put the lid back on and cook on HIGH for 20–30 minutes until the egg noodles are perfectly tender and have soaked up that rich garlic-herb sauce. Serve hot straight from the pot! 🍽️
💡 Chef’s Pro-Tip
If you prefer your noodles with a firmer texture, you can boil the egg noodles separately on the stovetop to al dente, drain them, and fold them directly into the hot, creamy meatball sauce right before serving!