Slow Cooker Chicken Parm Meatballs (Print-Friendly Version)

Juicy chicken meatballs infused with herbs slow-cooked in marinara for a flavorful, satisfying dish.

# What You Need:

→ Meatball mixture

01 - 2 large eggs
02 - 1/2 cup panko breadcrumbs
03 - 1/3 cup finely grated Parmesan cheese, plus extra for serving
04 - 1/2 cup minced yellow onion
05 - 1/3 cup coarsely chopped fresh parsley or basil leaves, plus extra for garnish
06 - 3 cloves garlic, minced
07 - 1 tablespoon kosher salt
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 pounds (900 g) ground chicken, preferably dark meat

→ Sauce and toppings

11 - 2 jars (680–710 g each) marinara sauce, divided (about 1.2 litres in total)
12 - 2 cups (200 g) shredded part-skim mozzarella cheese, optional

# How to Make It:

01 - Pour half the marinara sauce into the base of a 6-litre or larger slow cooker and set aside.
02 - In a large mixing bowl, whisk the eggs to break them up. Add panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and black pepper. Stir until evenly combined.
03 - Add the ground chicken to the bowl. Using clean hands, gently mix until combined, taking care not to overwork the mixture.
04 - Fill a medium bowl with water. Form the mixture into 1.5-inch (about 4-cm, 2 tablespoon) meatballs, wetting your hands as needed to prevent sticking. Place each meatball directly into the sauce in the slow cooker. Arrange in roughly 1.5 layers.
05 - Pour the remaining marinara sauce evenly over the formed meatballs.
06 - Cover and cook on the LOW setting for 6–8 hours, until meatballs are fully cooked through and flavors have developed.
07 - In the final 15 minutes, sprinkle meatballs with mozzarella cheese, cover, and continue cooking until melted, if desired.
08 - Top with additional fresh parsley or basil and extra Parmesan before serving.

# Important Notes:

01 - To intensify flavor, brown meatballs under the broiler on a rimmed baking sheet before slow cooking.
02 - Form meatballs in advance and freeze; cook directly from frozen, increasing cook time as needed.
03 - For smaller slow cookers, halve all ingredient quantities.
04 - Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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