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Slow Cooker Chicken Parmesan Meatballs

Slow Cooker Chicken Parmesan Meatballs

These Slow Cooker Chicken Parmesan Meatballs are plump, tender, and cooked in a delicious tomato cream sauce.
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Prep Time 20 minutes
Cook Time 6 hours 5 minutes
Chilling Time 1 hour
Total Time 7 hours 25 minutes
Course Appetizer, Main Course
Cuisine American, Italian
Servings 8 meatballs
Calories 307 kcal

Equipment

  • Slow Cooker
  • Mixing bowl
  • Foil-lined Baking Sheet
  • Dutch oven

Ingredients
  

Chicken Parmesan Meatballs

  • 2 large eggs
  • 2 pounds ground chicken
  • 1 cup Italian-style panko bread crumbs
  • 0.5 cup finely grated Parmesan cheese
  • 0.33 cup grated onion
  • 1 teaspoon minced garlic
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper

Tomato Cream Sauce

  • 28 ounce can Italian-style crushed tomatoes
  • 24 to 26 ounce jar marinara sauce
  • 0.5 cup water
  • 0.25 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon red pepper flakes to taste
  • salt and freshly ground black pepper to taste
  • 0.5 cup heavy cream
  • 2 tablespoons chopped fresh basil

For Meatballs Subs or Pasta

  • hoagie rolls sliced
  • provolone cheese sliced
  • dry pasta
  • additional shredded Parmesan

Instructions
 

Make the Meatballs

  • Crack the eggs into a large mixing bowl and whisk them lightly. Add the chicken, bread crumbs, Parmesan, onion, garlic, parsley, basil, salt and pepper, and mix to combine.
  • Form the mixture into twenty-eight meatballs about 1½ inches in diameter. Refrigerate for at least 1 hour.

Make the Sauce

  • Add the tomatoes, marinara, water, onion, garlic, Italian seasoning, red pepper flakes, salt and pepper to the slow cooker. Cover and cook for 1 hour on HIGH.

Cook the Meatballs and Finish the Sauce

  • Place the refrigerated meatballs into the warm sauce in the slow cooker. Cover and cook for 4 to 6 hours on LOW, until cooked through.
  • Once meatballs are cooked through, stir in the cream and basil. Cover and continue to cook for 5 minutes.

For Meatball Subs

  • Preheat your oven to broil, and place opened hoagie rolls on a large baking sheet. Broil until toasted. Top with meatballs and cheese, and broil until cheese melts.

For Pasta

  • Prepare pasta according to package directions. Drain and combine with meatballs and sauce in the slow cooker.

Alternate Stovetop Method

  • Prepare meatballs and refrigerate. Sauté onion and garlic in olive oil, then add remaining sauce ingredients. Simmer for 30 minutes.
  • Add chilled meatballs and simmer for 45 minutes or until cooked through. Stir in cream and basil.

Notes

Use a cheese grater to grate the onion for smooth meatballs. Nutrition information calculated for meatballs and sauce only.

Nutrition

Serving: 3meatballsCalories: 307kcalCarbohydrates: 18gProtein: 25gFat: 16gSaturated Fat: 7gCholesterol: 146mgSodium: 987mgPotassium: 1099mgFiber: 3gSugar: 8gVitamin A: 852IUVitamin C: 14mgCalcium: 144mgIron: 4mg
Keyword chicken, meatballs, parmesan, Recipe, slow cooker
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