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
Scale
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.
