Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (I use whole wheat for a bit more fiber)
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Feel free to swap the ground chicken for turkey if that’s what you have on hand. And if you’re in a pinch, store-bought marinara works beautifully, though I sometimes add a pinch of red pepper flakes to give it a little kick!
Instructions
- In a large bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until everything is just combined—don’t overmix, or the meatballs will be tough.
- Shape the mixture into golf ball-sized meatballs. I usually get about 12-14 meatballs, depending on how generous I’m feeling.
- Lightly coat the bottom of your slow cooker with a bit of the marinara sauce. Place the meatballs in a single layer, then pour the remaining sauce over the top. Ensure each meatball is nestled nicely in the sauce.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.
- About 30 minutes before serving, sprinkle the mozzarella cheese over the meatballs. Cover and let the cheese melt into gooey perfection.
- Serve hot, garnished with fresh basil if desired. Enjoy the smiles around your dinner table!
One of my favorite kitchen hacks is to double the recipe and freeze half of the uncooked meatballs for another day. It’s like future-proofing dinner!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Chicken Parm Meatballs, recipe, cooking, food
