Slow Cooker Chicken Parmesan Meatballs are a combination recipe made with the convenience of the slow cooker and the flavor of chicken parmesan in the form of bite-size, saucy, cheesy meatballs. They're made with well-seasoned ground chicken smothered in a rich tomato sauce, cooked low and slow until juicy and tender, and topped with melted mozzarella! Serve with mashed potatoes and gravy or give the following garlic cheesy bombs
Garlic Cheesy Bombs Meatballs can also be baked in the oven if you wish to do it that way as well.
23 ounces marinara sauce
2 large eggs
1/2 cup breadcrumbs
1/2 cup yellow onion minced
1/3 cup fresh parsley chopped
3 cloves garlic minced
1 Tablespoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 pound ground chicken
2 cups mozzarella cheese shredded
Instructions
Pour half the sauce into the basin of a 6 quart slow cooker.
To a large bowl, add the eggs and whisk until combined. Add in the breadcrumbs, onion, parsley, minced garlic, salt, oregano, and pepper. Stir to combine.
Add the ground chicken to the mixture and using clean hands, fully combine.
Form the meat mixture into approximately 1.5” balls and place them into the slow cooker, repeating until out of mixture.
Pour the remaining sauce over the top. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Approximately 10 minutes before the end of the cook time, add the shredded cheese, cover and let melt.
Top with parsley and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Serve on a toasted bun for chicken parmesan subs!
