Ingredients
1
medium onion, coarsely chopped (1/2 cup)
1
can (16 oz) baked beans, undrained
1
can (14.5 oz) stewed tomatoes with Italian herbs, undrained
1
box (12 oz) frozen cooked Italian-style meatballs
1
medium zucchini, halved lengthwise, sliced (2 cups)
1
cup frozen mixed vegetables, thawed
Preparation
In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
Cover; cook on Low heat setting 6 to 7 hours.
Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.
