Slow Cooker Meatball Stew

• 1/2 - 1 cup water
• 1 lb carrot, small cut & ready to eat
• 1 lb small red potato, 2 1/2 to 3 inches cut into quarters
• 1 (14 ounce) can sliced mushrooms, drained
• 1 small onion, cut into thin wedges
• 1 (16 ounce) bag frozen cooked meatballs
• 1 (12 ounce) can beef gravy
• 1 (14 ounce) can diced tomatoes, undrained (Mexican styled preferred)
• 1 (4 ounce) can diced green chilies
• 1 teaspoon dried red chili pepper flakes (optional)
• 1 -3 dash hot sauce, Franks Red Hot
• 1/2 - 1 teaspoon fresh ground pepper

1. ***VERY IMPORTANT - Layer all ingredients into the slow cooker in order shown on the ingredient list!
2. Cover; cook on LOW setting for 8-10 hours.
3. Stir gently before serving.

water, carrot, red potato, mushrooms, onion, frozen cooked meatballs, beef gravy, tomatoes, green chilies, red chili pepper, hot sauce, fresh ground pepper

Taken from www.food.com/recipe/slow-cooker-meatball-stew-301444 (may not work)