Slow Cooker Easy Italian Meatball Stew

SLOW COOKER EASY ITALIAN MEATBALL STEW

1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed
1 cup frozen pearl onions
1/2 tsp. salt
2 (14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
2 Tbsp. all-purpose flour
2 Tbsp. water
2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
1 oz. (1/4 cup) shredded fresh Parmesan cheese

In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well. Cover; cook on low setting for 6 to 8 hours. About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese. Makes 4 (1 1/2-cup).

*Recipe from Betty Crocker