If you’re craving a comforting dish that’s both hearty and bursting with classic Italian flavors, you’re going to fall head over heels for this Slow Cooker Chicken Parmesan Meatballs Recipe. Imagine tender, juicy chicken meatballs infused with fragrant herbs, simmering gently in a rich tomato sauce, then crowned with gooey mozzarella and Parmesan cheeses. It’s the perfect blend of simplicity and indulgence, made easy by your slow cooker so the flavors develop beautifully over hours. Whether you want a cozy dinner or a crowd-pleaser for your next gathering, these meatballs hit every mark without fuss or mess.
Ingredients You’ll Need
The magic of the Slow Cooker Chicken Parmesan Meatballs Recipe starts with wholesome, straightforward ingredients that come together to create bold, memorable flavors. Each element plays a vital role — from the tender ground chicken to the Italian herbs that bring freshness, and the cheeses that add that irresistible savory kick.
- Ground chicken (1 ½ lb / 680 g): Choose chicken with at least 93% lean to keep meatballs juicy and flavorful.
- Breadcrumbs (½ cup): Italian-style or panko both work beautifully to provide light texture and bind the meatballs.
- Parmesan cheese (¼ cup + ½ cup for topping): Adds a sharp, nutty complexity that’s essential for true Chicken Parmesan taste.
- Pecorino Romano cheese (¼ cup): Adds saltiness and depth; substitute extra Parmesan if needed.
- Egg (1 large): The binder that holds everything together perfectly without heaviness.
- Milk (3 tbsp): Helps moisten the mixture, creating a tender meatball.
- Fresh parsley (3 tbsp, chopped): Brings bright herbaceous notes, balancing richness.
- Fresh basil (2 tbsp, chopped): Gives authentic Italian aroma and flavor.
- Garlic (2 cloves minced for meatballs + 2 cloves minced for sauce): Infuses every bite with savory warmth.
- Onion powder (½ tsp): Adds subtle sweetness and umami.
- Kosher salt (¾ tsp) and black pepper (½ tsp): Fundamental seasonings to enhance all flavors.
- Dried oregano (½ tsp): Classic Italian herb that ties the meatballs together.
- Red pepper flakes (¼ tsp, optional): For those who enjoy a gentle hint of heat.
- Olive oil (2 tbsp, for browning): Recommended to develop a golden crust and boost flavor.
- Marinara sauce (1 jar, 24–26 oz): Your slow cooker’s flavorful base; choose a quality sauce for best results.
- Crushed tomatoes (1 can, 14.5 oz, optional): For a heartier sauce texture and deeper tomato flavor.
- Dried Italian seasoning (1 tsp): A blend of oregano, basil, and thyme to enrich the sauce.
- Sugar (½ tsp, optional): Balances the acidity of the sauce if needed.
- Mozzarella cheese (1 ½ cups shredded): Melts into that ooey-gooey topping everyone loves.
- Fresh basil or parsley (2–3 tbsp for garnish): Adds a fresh, colorful finish before serving.
How to Make Slow Cooker Chicken Parmesan Meatballs Recipe
Step 1: Prepare Your Slow Cooker
Start by making cleanup a breeze: lightly coat the inside of your slow cooker with nonstick cooking spray or a splash of olive oil. This simple step helps prevent your meatballs from sticking while they cook into tender perfection.
Step 2: Mix the Sauce
In the slow cooker or a separate bowl, combine your marinara sauce, crushed tomatoes (if using), minced garlic, dried Italian seasoning, sugar for balance, and season with salt and pepper. Stir these together so the flavors meld. Then spread the sauce evenly on the bottom of the slow cooker – this will be the cozy bath your meatballs will cook in.
Step 3: Make the Meatball Mixture
In a large bowl, gather your ground chicken, breadcrumbs, Parmesan, Pecorino Romano, egg, milk, fresh herbs, garlic, onion powder, salt, pepper, oregano, and optional red pepper flakes. Gently mix with a fork or your hands—taking care not to overwork the mixture—to keep your meatballs delightfully tender.
Step 4: Shape the Meatballs
Line a tray with parchment paper and scoop about two tablespoons of the mixture per meatball, aiming for uniform golf-ball size. With slightly damp hands, shape each into a smooth ball and place them evenly on the tray, ready to be browned or added straight to the slow cooker.
Step 5: Optional Browning of Meatballs
While you can skip this step, browning your meatballs in olive oil on the stove for 2–3 minutes per side develops a wonderful crust that adds both flavor and helps the meatballs hold their shape. Transfer browned meatballs directly into the sauce. If skipping, place raw meatballs carefully into the slow cooker, nestling them into the sauce.
Step 6: Assemble and Slow Cook
Gently nestle all meatballs in the sauce so they’re mostly covered, then spoon extra sauce over tops. Cover your slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs reach an internal temperature of 165°F (74°C) and are tender yet firm.
Step 7: Adjust the Sauce and Add Cheese
Once cooked, taste your sauce and adjust seasoning with salt and pepper if needed. If it’s too thick, stir in a splash of water or broth to loosen it. Then, turn the slow cooker to WARM or LOW and blanket the meatballs with shredded mozzarella and Parmesan. Cover again and let the cheese melt for 10–20 minutes until bubbly and irresistible.
Step 8: Garnish and Serve
Finish with a sprinkle of fresh basil or parsley for a pop of color and freshness. Serve the meatballs over your favorite pasta, stuffed in toasted rolls for epic subs, or piled in bowls with plenty of sauce and extra cheese alongside.
How to Serve Slow Cooker Chicken Parmesan Meatballs Recipe
Garnishes
Fresh chopped basil or parsley not only adds a bright burst of green but also brings an herbal lift that complements the rich tomato sauce and cheese perfectly. Don’t forget a sprinkle of extra Parmesan and a dash of red pepper flakes on the table for guests to personalize their plates.
Side Dishes
Classic spaghetti or any pasta makes a great base for these meatballs, soaking up all that luscious sauce. For a low-carb twist, serve alongside roasted or steamed vegetables. Garlic bread or a crusty baguette also pairs wonderfully to mop up every last bit of sauce.
Creative Ways to Present
Transform this recipe into indulgent meatball subs by piling the cheesy meatballs into toasted hoagie rolls or ciabatta bread, then broiling briefly for melty goodness. You can also skewer the meatballs for an elegant appetizer or serve them over creamy polenta for a cozy, comforting meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, let leftover meatballs and sauce cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll stay fresh for 3 to 4 days, making for an easy next-day meal.
Freezing
For longer storage, freeze the cooked meatballs and sauce together in a freezer-safe container for up to 2 to 3 months. Before freezing, cool completely and portion as desired to simplify future meals.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the sauce thickens too much during storage. This ensures the sauce stays saucy and your meatballs remain tender and succulent.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this Slow Cooker Chicken Parmesan Meatballs Recipe but may result in slightly different texture and flavor. Just be sure it’s not too lean to keep meatballs juicy.
Do I have to brown the meatballs before slow cooking?
While browning is optional, it adds wonderful flavor and helps the meatballs hold together better. If you’re short on time, placing them directly into the slow cooker works fine, but expect a milder taste and softer exterior.
Can I make this recipe dairy-free?
Sure! You can omit the cheese in the meatballs and topping or substitute with dairy-free cheese alternatives. The meatballs will still be flavorful thanks to the herbs and sauce.
How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C), and they should feel firm but tender. Cooking times can vary slightly depending on your slow cooker model.
Can I prepare the meatballs in advance?
Yes! You can assemble and shape the meatballs a day ahead and keep them refrigerated. For longer prep, freeze them uncooked and add directly to your slow cooker when ready.
Final Thoughts
This Slow Cooker Chicken Parmesan Meatballs Recipe has quickly become one of my all-time favorite dishes for its perfect balance of hands-off convenience and indulgent flavors. You get juicy, herb-infused meatballs simmered in a luscious tomato sauce with a cheese topping that will make your taste buds dance. I can’t recommend trying it enough—your slow cooker will do all the work while you prepare for a truly satisfying meal that feels like a warm hug from the inside. Give it a go, and I promise it will become a regular in your recipe rotation too!
Print
Slow Cooker Chicken Parmesan Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: About 18 meatballs (serves 4-6)
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
These Slow Cooker Chicken Parm Meatballs combine juicy ground chicken with Italian cheeses, herbs, and a rich tomato sauce, all slow-cooked to perfection. Topped with melted mozzarella and Parmesan cheese, these meatballs make a comforting family meal served over pasta or in toasted rolls.
Ingredients
For the meatballs:
- 1 ½ lb (680 g) ground chicken (not extra-lean; at least 93% lean for juicier meatballs)
- ½ cup plain breadcrumbs (Italian-style or panko both work)
- ¼ cup finely grated Parmesan cheese
- ¼ cup finely grated Pecorino Romano cheese (or use more Parmesan if unavailable)
- 1 large egg
- 3 tbsp whole milk (or 2% milk)
- 3 tbsp finely chopped fresh parsley (or 1 tsp dried parsley)
- 2 tbsp finely chopped fresh basil (or 1 tsp dried basil)
- 2 cloves garlic, very finely minced or grated
- ½ tsp onion powder
- ¾ tsp kosher salt (or ½ tsp table salt)
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional, for a mild kick)
- 2 tbsp olive oil (for browning, optional but recommended)
For the sauce:
- 1 jar (24–26 oz / about 700–740 ml) marinara sauce or tomato basil pasta sauce
- 1 can (14.5 oz / 410 g) crushed tomatoes or tomato puree (optional, for extra sauce)
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or mix of oregano, basil, and thyme)
- ½ tsp sugar (optional; helps balance acidity if sauce is very tangy)
- Salt and pepper to taste
For topping:
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim or whole milk)
- ½ cup freshly grated Parmesan cheese
- 2–3 tbsp chopped fresh basil or parsley, for garnish
Optional for serving:
- Cooked spaghetti or other pasta
- Toasted hoagie rolls or ciabatta, for meatball subs
- Extra grated Parmesan and red pepper flakes at the table
Instructions
- Prepare the slow cooker: Lightly spray the inside of the slow cooker with nonstick cooking spray or brush with a thin film of olive oil to prevent sticking and ease cleanup.
- Mix the sauce: In a bowl or directly in the slow cooker, combine the marinara sauce, crushed tomatoes (if using), minced garlic, Italian seasoning, sugar (if using), and a pinch of salt and pepper. Stir well and spread evenly over the bottom of the slow cooker.
- Make the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, Pecorino Romano, egg, milk, parsley, basil, minced garlic, onion powder, salt, black pepper, oregano, and red pepper flakes if using. Mix gently until just combined without overworking the meat.
- Shape the meatballs: Line a tray with parchment paper. Scoop about 2 tablespoons of mixture per meatball (golf-ball size), roll with slightly damp hands into smooth balls, and place on the tray.
- Optional – Brown the meatballs: Heat olive oil in a large skillet over medium to medium-high heat. Brown meatballs in batches for 2–3 minutes per side until golden but not fully cooked. Transfer them directly into the sauce in the slow cooker as they finish browning. Alternatively, place raw meatballs gently in the sauce without browning.
- Arrange meatballs in slow cooker: Nestle meatballs into the sauce so they are mostly covered, spooning some sauce over the tops.
- Slow cook the meatballs: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until meatballs reach an internal temperature of 165°F (74°C) and are firm but tender.
- Adjust seasoning: Taste sauce and adjust salt and pepper as needed. If sauce is too thick, stir in a splash of water, chicken broth, or more marinara.
- Add cheese topping: Switch slow cooker to WARM or LOW. Evenly sprinkle shredded mozzarella and grated Parmesan over the meatballs and sauce. Cover and let cheese melt for 10–20 minutes until gooey and bubbly.
- Garnish and serve: Sprinkle chopped fresh basil or parsley on top. Serve meatballs over cooked pasta, inside toasted rolls as subs, or in bowls with extra sauce and cheese.
- Storage and reheating: Cool leftovers, store in airtight container in refrigerator for 3–4 days or freeze up to 2–3 months. Reheat gently on stove or microwave, adding a splash of water if needed.
Notes
- Browning meatballs before slow cooking is optional but adds flavor and helps them hold together better.
- Use ground chicken with some fat (at least 7% fat) for juicy meatballs.
- Adjust red pepper flakes to control spiciness.
- For thicker sauce, omit crushed tomatoes or reduce added liquids.
- Meatballs can be made ahead and refrigerated before cooking.
- Serve with spaghetti, toasted rolls, or enjoy as a hearty main dish.
