Crock Pot Chicken Meatballs

This Crock Pot Chicken Meatballs recipe is tender and flavorful, which includes ground chicken and crushed tomatoes. It’s a classic, foolproof recipe, ready in about 7 hours and 15 minutes.

Crock Pot Chicken Meatballs Ingredients

Tomato Basil Sauce

• 2 (28 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 medium onion, cut in half
• 4 garlic cloves, minced (about 1 ½ tablespoons)
• 2 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 small bunch fresh basil
• Salt, to taste

Chicken Meatballs

• 1 pound (450g) ground chicken
• 1/2 cup (50g) panko breadcrumbs or homemade breadcrumbs
• 1/2 cup (118ml) milk
• 1 large egg
• 6 tablespoons (1.5 oz) finely grated Parmigiano-Reggiano cheese
• 1/4 cup fresh parsley leaves and tender stems, chopped
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

How To Make Crock Pot Chicken Meatballs

1. Infuse the sauce: Remove basil leaves from the sprig and set aside. Add crushed tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes, and basil sprig to the slow cooker. Stir in salt to taste.
2. Slow cook the marinara: Cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove onion, bay leaf, and basil sprig. Taste and adjust seasoning if needed.
3. Prep the breadcrumb mixture: In a large bowl, combine panko breadcrumbs and milk. Let sit for 3–5 minutes, then whisk in egg, Parmesan, parsley, oregano, salt, and pepper.
4. Mix and shape meatballs: Add ground chicken to the breadcrumb mixture. Mix gently using a fork or hands. Shape into 18 one-inch meatballs.
5. Add meatballs to sauce: Gently lower meatballs into the cooked marinara. Spoon sauce over to cover.
6. Cook meatballs: Cover and cook on HIGH for 1 hour, or until meatballs are fully cooked through.

Recipe Tips

• Can I make the sauce ahead of time?
  Yes, store it in the fridge for 2–3 days or freeze for up to 4 months.
• Can I freeze uncooked meatballs?
  Yes, freeze them raw on a lined baking sheet. Once frozen, transfer to a freezer-safe container for up to 1 month.
• How to cook frozen meatballs in sauce:
  Add frozen meatballs to the finished sauce and cook on HIGH for 1½ to 2 hours.
• Why is my meatball mix so soft?
  Ground chicken is very moist. Just handle gently and shape lightly.
• What to do with leftover basil leaves?
  Chop and use them as a garnish when serving.

What To Serve With Chicken Meatballs

These chicken meatballs go great with:

• Spaghetti or linguine
• Garlic bread
• Zucchini noodles
• Roasted vegetables
• A simple Caesar salad

How To Store Chicken Meatballs

Refrigerate:
Store cooked meatballs and sauce in an airtight container for up to 4 days.

Freeze:
Freeze meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Chicken Meatballs Nutrition Facts

• Calories: 304
• Protein: 21.7g
• Carbohydrates: 26.6g
• Dietary Fiber: 5.6g
• Total Sugars: 13.3g
• Total Fat: 14.2g
• Saturated Fat: 3.8g
• Cholesterol: 99.7mg
• Sodium: 1029.8mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake the meatballs instead of slow cooking them?
Yes, bake at 400°F for about 20 minutes before adding to the sauce.

Can I use ground turkey instead of chicken?
Absolutely, ground turkey works just as well in this recipe.

How do I know when meatballs are done?
They should be firm and reach an internal temperature of 165°F.

Do I need to brown the meatballs first?
No, these cook directly in the sauce for easy cleanup.

Can I double the recipe?
Yes, just make sure your slow cooker is large enough.

Try More Recipes:

• Crock Pot Chicken Philly Cheesesteak
• Crock Pot Chicken Tater Tot Casserole
• Crock Pot Chicken Shepherd’s Pie