Description
Crock Pot Chicken Parm Meatballs recipe featuring juicy ground chicken meatballs slow-cooked in rich marinara sauce with garlic, onion, herbs, Parmesan cheese, and finished with melted mozzarella for an easy, comforting Italian-style meal.
Ingredients
For the Marinara Sauce
- Marinara Sauce homemade or jarred
For the Meatballs
- 2 large Eggs binders for meatballs
- 1 cup Panko Breadcrumbs adds texture
- 1/2 cup Parmesan Cheese or nutritional yeast for dairy-free
- 1 small Yellow Onion minced
- 1/4 cup Fresh Parsley or Basil, or dried if unavailable
- 2 cloves Garlic minced
- 1 teaspoon Kosher Salt adjust to taste
- 1 teaspoon Dried Oregano or Italian seasoning
- 1/2 teaspoon Black Pepper use white if preferred
- 1 pound Ground Chicken preferably dark meat
- 1 cup Shredded Mozzarella Cheese optional
Instructions
Begin by pouring half of the marinara sauce into the bottom of your slow cooker.
In a large bowl, whisk the eggs and then stir in the panko, Parmesan, onion, herbs, garlic, salt, oregano, and pepper until well combined.
Gently fold the ground chicken into the mixture, mixing just until combined.
Wet your hands to prevent sticking and form the mixture into 1 ½-inch meatballs.
Place the formed meatballs in the slow cooker over the marinara sauce, then pour the remaining sauce over the top.
Cover the slow cooker and cook the meatballs on low for 6 to 8 hours.
In the last 15 minutes of cooking, sprinkle mozzarella cheese on top and cover until melted.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Homemade