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Add meatballs, mushrooms, onion, garlic, and butter to slow cooker.
Whisk flour with 4 tablespoons of water until smooth.
Mix remaining ingredients with flour mixture, then pour over meatballs in the slow cooker.
Cover and cook on high for 2-3 hours or low for 4-6 hours. (Sauce will thicken upon cooking, and meatballs should reach at least 165 ℉.)
Serve over mashed potatoes, noodles, or mashed cauliflower for a lower-carb option.