Slow Cooker Chicken Parm Meatballs

Slow Cooker Chicken Parm Meatballs make dinner nearly effortless while serving up serious comfort. Tender chicken meatballs simmer all day with rich marinara and melty cheese for the ultimate weeknight meal that tastes straight from an Italian trattoria. Whether you want a cozy family supper or easy party food, this recipe delivers plenty of flavor with very little work.

When I first made these for a Sunday game day, everyone kept sneaking meatballs straight from the pot. Now this is my most requested make ahead meal for family gatherings.

Ingredients

• Marinara sauce: needed for slow cooked richness and tang Choose a good quality sauce or make your own for even deeper flavor
• Eggs: binder for perfectly moist meatballs
• Panko breadcrumbs: ensure the right texture Look for crispy panko not standard breadcrumbs for the best result
• Finely grated Parmesan cheese: brings savory depth Use a wedge and grate it fresh for maximum flavor
• Minced yellow onion: builds a sweet flavor base Fresh is best for both moisture and taste
• Fresh parsley or basil: gives bright herbal notes Chopping it at the last minute keeps the fragrance vibrant
• Fresh garlic: boosts the meatballs with bold aromatic flavor Look for firm plump cloves
• Kosher salt: enhances all of the ingredients Do not skimp here unless using a very salty marinara
• Dried oregano: adds that classic Italian meatball flavor Buy from a high turnover source for the boldest flavor
• Freshly ground black pepper: balances with a hit of heat
• Ground chicken: using dark meat makes the juiciest meatballs If possible have your butcher grind thighs for you
• Shredded part skim mozzarella cheese: if desired for melty topping Use whole milk mozzarella for a richer finish and grate it yourself for smoother melting

Step-by-Step Instructions

Prepare the Slow Cooker:

Pour half of the marinara sauce into your six quart or larger slow cooker Spread it evenly on the bottom so your meatballs do not stick

Mix Meatball Base:

In a large bowl whisk eggs until blended Add panko Parmesan onion parsley or basil garlic salt oregano and pepper Stir thoroughly until everything is evenly moistened

Combine Chicken:

Add ground chicken to the mixture Gently mix with clean hands until just combined Avoid squeezing or overworking the meat which keeps the meatballs tender

Shape and Arrange Meatballs:

Fill a medium bowl with water Wet your hands to prevent sticking Shape the chicken mixture into one and a half inch meatballs about two tablespoons each Place each finished meatball directly into the sauce in the slow cooker You will end up with about one and a half layers

Add Remaining Sauce:

Pour the rest of the marinara sauce over the arranged meatballs Make sure every meatball is mostly covered with sauce

Slow Cook to Perfection:

Cover slow cooker and cook on low heat for six to eight hours The meatballs should be completely cooked through and infused with sauce flavor

Finish with Cheese and Herbs:

If you want cheesy topping sprinkle mozzarella over the meatballs during the last fifteen minutes Cover so cheese melts Garnish with extra parsley or basil plus plenty of grated Parmesan before serving

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Parmesan cheese is my personal favorite in this recipe Each time I grate some extra right over the steamy meatballs I am reminded of cozy Sunday suppers with my family crowding around the slow cooker for seconds Everyone agrees Parmesan is a must for extra flavor and a touch of tradition

Storage Tips

Let meatballs cool completely before storing Refrigerate in a sealed container up to four days For longer storage freeze individual portions or the whole batch in freezer safe containers up to three months Reheat gently in the microwave or simmer on the stovetop with a splash of extra sauce

Ingredient Substitutions

Ground turkey makes a fine swap for chicken if preferred Gluten free panko works for those with sensitivities Try fresh basil instead of parsley for brighter flavor and go for any favorite marinara Use whole milk mozzarella for a richer cheesy melt

Serving Suggestions

These meatballs are perfect piled on spaghetti or tucked into hoagie rolls for chicken parm sandwiches Serve alongside roasted veggies or a simple Caesar salad For a party try them as bite size appetizers with toothpicks

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Cultural Context

Chicken Parm itself is a classic Italian American dish This slow cooker meatball version transforms the beloved flavors into an easy everyday meal When you serve it you are channeling comforting home cooking with a little bit of Italian flair

Recipe Questions

→ How do I prevent the meatballs from sticking when shaping?

Wet your hands in a bowl of water before forming each meatball to keep the mixture from sticking to your fingers.

→ Can I prepare these meatballs ahead of time?

Yes, you can form the meatballs and freeze them raw or assemble everything in the slow cooker and refrigerate overnight before cooking.

→ Is it possible to add extra flavor to the dish?

For deeper flavor, try broiling the meatballs before placing them in the slow cooker to brown their surfaces.

→ What size slow cooker do I need?

A 6-quart or larger slow cooker works best, but the recipe can be halved for smaller cookers.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for 3 months.

→ Can I substitute the chicken with another protein?

Yes, ground turkey or a mix of chicken and turkey works well, though flavor and texture will vary slightly.