- 2 bags (3 lbs. each) frozen meatballs, thawed
- 2 cans (10.5 oz. each) cream of mushroom soup, undiluted
- 2 cans (10.5 oz.) golden mushroom soup, undiluted
- 2 cans (14 oz. each) beef broth
- 2 envelopes (1 oz.) brown gravy mix
- 1 cup water
- Combine all ingredients in the crock. Stir well.
- Cover and cook on preferred setting:
- Low - 8 hours
- High - 4 hours
Yield: About 5.5 quarts
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