Why You’ll Love this Slow Cooked Teriyaki Meatballs Stew Recipe
If you’re looking for a comforting meal that practically cooks itself, you’ll love this Slow Cooked Teriyaki Meatballs Stew. I can’t get enough of how easy it’s to prepare. Just toss everything into the slow cooker, and let it work its magic while I go about my day.
The aroma that fills my home is simply irresistible! I appreciate that it’s a one-pot meal, making cleanup a breeze. Plus, the combination of tender meatballs and hearty vegetables creates a satisfying dish that warms my soul.
It’s perfect for busy weeknights or cozy weekends. I often find myself serving it to family and friends, and they can’t help but ask for seconds. Trust me, you’ll want this recipe in your rotation!
Ingredients of Slow Cooked Teriyaki Meatballs Stew
When it comes to easy meals that taste like you’ve spent hours in the kitchen, this Slow Cooked Teriyaki Meatballs Stew is an absolute winner. You get a delightful mix of savory teriyaki flavors mingling with tender meatballs and hearty veggies, all simmered to perfection while you go about your day.
Seriously, it’s almost like having your own personal chef. And the best part? The ingredient list is super simple, which means you won’t need a degree in culinary arts to whip this up. Here’s everything you need to gather before you plunge into this deliciousness.
Ingredients
- 15 chicken meatballs (equivalent to 1 package of Aidells Pineapple & Teriyaki)
- 1 lb baby carrots, peeled
- 2 (14 1/2 ounce) cans of whole new potatoes
- 2 (14 ounce) cans of low sodium chicken broth
Now, let’s talk about those ingredients for a quick sec. The chicken meatballs are the star of the show, and I love how they bring that sweet and savory teriyaki flavor to the stew.
If you can’t find the specific Aidells kind, any chicken meatballs should work just fine, though I can’t guarantee they’ll be as delicious. The baby carrots add a nice crunch and sweetness, while the new potatoes just soak up all that broth goodness, making them a perfect companion for the meatballs.
And, of course, using low sodium chicken broth means you can control the saltiness of the dish—you want flavor, not a salt lick. So, gather your ingredients, and let’s get cooking. You’re not going to regret it.
How to Make Slow Cooked Teriyaki Meatballs Stew
So, you’re ready to plunge into making this Slow Cooked Teriyaki Meatballs Stew? Great choice. It’s like a warm hug in a bowl—perfect for any day when you want to feel cozy without putting in hours of work. Let’s get started.
First things first, grab your trusty slow cooker and line the bottom with 1 pound of peeled baby carrots. This not only adds a splash of color but also creates a lovely bed for the other ingredients.
Next, open up those two cans of whole new potatoes (that’s 14 1/2 ounces each, just to keep us on track) and spread them out over the carrots. The potatoes will soak up all that delicious broth and teriyaki flavor as they cook, making them super tender and tasty.
Now, it’s time to add the star of the show—15 chicken meatballs, which is basically one package of Aidells Pineapple & Teriyaki. Just plop those meatballs right on top of your veggie layer.
Now for the pièce de résistance—pour in the two cans of low sodium chicken broth (14 ounces each). The broth will work its magic, bathing everything in savory goodness.
Set your slow cooker to the low setting and let it work its wonders for 8 to 10 hours. Yes, you heard that right. You can go about your day, binge-watch your favorite show, or even pretend to be productive while this stew cooks.
When you finally serve it up, you’ll be amazed at how all those simple ingredients transformed into a delicious, hearty meal. Just remember, the longer it cooks, the more flavorful it becomes. And trust me, you’re going to want to savor every last bite.
Slow Cooked Teriyaki Meatballs Stew Substitutions & Variations
Ever wondered how to mix things up with your Slow Cooked Teriyaki Meatballs Stew?
I love experimenting with substitutions and variations to keep things fresh. Instead of chicken meatballs, try turkey or even beef for a different flavor profile.
You can swap out baby carrots for sweet potatoes or zucchini, adding a unique twist. If you’re craving more greens, throw in some spinach or kale towards the end of cooking.
For a kick, add red pepper flakes or ginger. Want a thicker stew? You can mix in a cornstarch slurry just before serving.
The possibilities are endless, so don’t hesitate to get creative and make this dish your own!
What to Serve with Slow Cooked Teriyaki Meatballs Stew
While enjoying my Slow Cooked Teriyaki Meatballs Stew, I love to pair it with a few simple sides that complement the dish beautifully.
Steamed jasmine rice is a classic choice; its fluffy texture soaks up the savory broth perfectly. I also enjoy a fresh cucumber salad on the side, adding a nice crunch and invigorating flavor that balances the sweetness of the teriyaki.
If I’m in the mood for something heartier, I might whip up some sautéed bok choy or green beans seasoned with sesame oil. These veggies not only enhance the meal’s nutrition but also echo the Asian flavors in the stew.
A sprinkle of sesame seeds on top ties everything together. Enjoy your meal!
Additional Tips & Notes
Before you plunge into making your Slow Cooked Teriyaki Meatballs Stew, I’d like to share a few tips that can elevate your dish.
First, feel free to customize the veggies; bell peppers or broccoli add great flavor and nutrition.
Next, if you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it in during the final hour of cooking.
Don’t forget to taste and adjust the seasoning; a splash of soy sauce or a sprinkle of sesame seeds can make a big difference.
Ultimately, you can make this dish ahead of time and freeze leftovers for a quick meal later.
Enjoy experimenting and personalizing your stew!