🧀 Slow Cooker Cheesy Chicken Parmesan Meatballs

This **Slow Cooker Cheesy Chicken Parmesan Meatballs** recipe is a set-it-and-forget-it dinner that’s bursting with flavor! Tender chicken meatballs simmer in a rich marinara sauce and are smothered with melted mozzarella and Parmesan cheese. Serve over pasta, in a sub, or as a party appetizer — it’s comfort food at its finest.

Ingredients

• Meatballs: 1 lb (450g) ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Sauce: 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup water or chicken broth
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped (optional)
• Serve With: Cooked pasta, garlic bread, or in a hoagie roll

Instructions

1. Make meatballs: In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Roll into 1.5-inch balls (makes about 18–20).
2. Brown (optional): For extra flavor, lightly brown meatballs in a skillet over medium heat. Drain and transfer to slow cooker.
3. Add sauce: Pour marinara sauce and water/broth into the slow cooker. Gently stir to coat meatballs.
4. Cook: Cover and cook on **Low for 4 hours** or **High for 2 hours**, until chicken is cooked through.
5. Add cheese: Sprinkle mozzarella and Parmesan on top. Cover and cook 15–20 minutes more until cheese is melted and bubbly.
6. Serve: Garnish with fresh basil and serve over hot pasta or in a toasted roll.

Tip: Make ahead and freeze uncooked meatballs. Add directly to the slow cooker — just increase cook time by 1 hour. You can also use frozen cooked meatballs!

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