Swiss Crockpot Meatballs

1 cup brown rice
2 1/2 cups water
1 can cream of mushroom soup with roasted garlic
40 frozen meatballs
1 onion, chopped
1/2 9 ounce package frozen spinach, thawed
2 cups shredded Swiss cheese

Combine rice, water and soup in 3 to 4 quart crockpot and stir to blend. Cover and cook on high for 1 hour. Add onion, frozen meatballs and thawed spinach. Do not stir.

Cover and cook on low for 6 hours.

Stir. Add cheese, stir gently to combine. Cover and cook 30 minutes on low until rice is tender, liquid is absorbed and cheese is melted.