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One of the most significant advantages of slow cooking is the depth of flavor it brings to the dish. Cooking meatballs slowly allows the ingredients to meld together beautifully, enhancing the taste and aroma. The low and slow method not only tenderizes the meat but also allows the sauce to infuse its rich, savory flavors into each meatball.

Crockpot Chicken Parm Meatballs

Discover the joy of comfort food with Slow-Cooked Chicken Parm Meatballs! This innovative twist on the classic chicken parmesan brings together the savory flavors of ground chicken, fresh herbs, and rich marinara sauce, all slow-cooked to perfection. Perfect for busy weeknights or cozy gatherings, these meatballs are easy to prepare ahead of time. Enjoy them over pasta, in a sub, or on zucchini noodles for a lighter meal. Savor the warmth and satisfaction in every bite!
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg

2 cups marinara sauce (your favorite brand or homemade)

1 cup shredded mozzarella cheese

Fresh parsley, for garnish (optional)

Instructions
 

Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, basil, garlic powder, onion powder, salt, black pepper, and the egg. Mix well until all ingredients are incorporated, but be careful not to overmix.

    Form the Meatballs: Using your hands, form the mixture into meatballs about 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.

      Brown the Meatballs (Optional): For added flavor, you can brown the meatballs in a skillet over medium-high heat for about 2 minutes on each side. This step is optional but recommended for a richer flavor.

        Prepare the Crockpot: Pour 1 cup of marinara sauce into the bottom of your crockpot to create a base.

          Add the Meatballs: Carefully place the meatballs into the crockpot, then pour the remaining marinara sauce over the meatballs, ensuring they are well coated.

            Cook the Meatballs: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

              Add the Cheese: In the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese over the meatballs. Cover and let it melt.

                Serve: Once cooked, garnish with fresh parsley if desired, and serve the chicken parm meatballs over spaghetti, in sub rolls, or on their own with a side salad.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 4 servings