Slow Cooker Chicken Meatballs in Tomato Sauce

These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.


European · Italian · Main Dishes · Chicken


Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Servings: 4
Total Time: 2 hrs 50 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 5 cups crushed and strained tomatoes (such as Aurora®)

  • 1 teaspoon dried basil

  • 1 teaspoon dried parsley

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 pinch red pepper flakes (Optional)

  • ground black pepper to taste


Directions

  1. Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.

  2. Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.

  3. Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

Cook's Note:

The olive oil makes the meatballs really moist but you can leave it out if you prefer a firmer meatball.


Nutrition Facts (per serving)

Nutrition Facts
369 Calories
13g Fat
28g Carbs
38g Protein


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