Slow Cooker Chicken Meatballs In Tomato Sauce

Slow cooker magic happens in this recipe, where tender chicken meatballs simmer in a rich, tangy tomato sauce all day long. With minimal prep and no fuss, you’ll have a comforting, satisfying meal ready to devour, perfect for a cozy night in or a crowd-pleasing dinner party.

Ingredients

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cups marinara sauce

Instructions

Preheat your slow cooker to low heat. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, parsley, garlic, oregano, salt, and pepper.

Mix well with your hands or a wooden spoon until everything is fully incorporated.

Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.

In the slow cooker, heat the olive oil over low heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the crushed tomatoes, tomato paste, and marinara sauce to the slow cooker.

Stir to combine, then add the meatballs to the sauce.

Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours. After 4-5 hours, the meatballs should be cooked through and the sauce should be bubbly and thickened.

Taste and adjust the seasoning as needed.

Serve hot, garnished with extra parsley if desired. Each serving consists of about 2-3 meatballs with some sauce.

Notes

Use a gentle touch when mixing the meat mixture to avoid compacting it too much, which can make the meatballs dense.

Make sure to not overcrowd the slow cooker, as this can prevent the meatballs from cooking evenly.

If necessary, cook them in batches.

To ensure the meatballs are fully cooked, check for an internal temperature of 165°F (74°C).

If using high heat, keep an eye on the sauce to prevent it from boiling over or sticking to the slow cooker.

You can also make this recipe with ground turkey or beef if you prefer.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Simply thaw and reheat in the slow cooker or oven.

The dish freezes well, so consider making a double batch and freezing some for later.

This recipe makes 7 servings, which is perfect for a small gathering or a week’s worth of lunches.

Nutrional Value

• Calories: 342
• Total Fat: 17g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 26g