Slow Cooker Chicken Meatballs Recipes

TOMATO BASIL SLOW COOKER CHICKEN MEATBALLS

Tomato Basil Slow Cooker Chicken Meatballs image

We love these crock pot meatballs. They are made with lean ground chicken, parmesan cheese, parsley, and oregano, and then cooked in a simple garlic and basil tomato sauce. Be sure to look at the notes section below for our tips on making them in advance! Serve these with pasta, spiralized noodles, vegetables, bread, or as an appetizer.

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 7h30m

Yield Makes approximately 6 servings or about 18 meatballs

Number Of Ingredients 18

Ingredients

2 (28-ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 medium onion, split in half
4 garlic cloves, minced (about 1 1/2 tablespoons)
2 tablespoons extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper flakes
1 large stem fresh basil sprig
Salt, to taste
1 pound ground chicken, see notes
1/3 cup (25 grams) panko bread crumbs
1/3 cup milk
1 large egg
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
2 tablespoons finely chopped parsley
3/4 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

Add the tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes and the basil sprig to a slow cooker. Stir then add salt to taste - we use between 1/2 teaspoon and 1 teaspoon of salt, depending on the tomatoes. It will be cold, but you will get a good idea of whether or not the sauce is well seasoned.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the onion, bay leaf and basil sprig. Taste then add additional salt as needed.
The meatballs can be prepared ahead of time, see notes below. Combine panko breadcrumbs and the milk in a large bowl. Wait 3 to 5 minutes until the breadcrumbs have absorbed most of the milk then whisk in the egg. Whisk in the parmesan cheese, parsley, oregano, salt, and the pepper.
Add the chicken and use a fork or your hands to then blend the chicken and the egg mixture together. The meatball mixture will be quite moist. Shape into one-inch meatballs, pressing no more than necessary. This recipe makes approximately 18 meatballs.
Once the tomato sauce has finished cooking and the onion has been removed, add the chicken meatballs. To add them, use a spoon or two forks to gently lower them into the sauce. Cover the tops of the meatballs by gently pushing sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through.

Nutrition Facts : ServingSize 1/6 of recipe (3 meatballs), Calories 304, Protein 21.7 g, Carbohydrate 26.6 g, Fiber 5.6 g, Sugar 13.3 g, Fat 14.2 g, SaturatedFat 3.8 g, Cholesterol 99.7 g, Sodium 1029.8 mg

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Slow Cooker Chicken Meatballs in Tomato Sauce image

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.

Provided by Bren

Categories World Cuisine Recipes European Italian

Time 2h50m

Yield 4

Number Of Ingredients 17

Ingredients

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
ground black pepper to taste
1 pound lean ground chicken
1 large egg
½ cup fresh bread crumbs
½ cup finely grated Parmesan cheese
¼ cup grated onion
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 large clove garlic, minced
½ teaspoon salt
ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.9 g, Cholesterol 121.1 mg, Fat 13.4 g, Fiber 6.6 g, Protein 37.5 g, SaturatedFat 3.6 g, Sodium 1559.4 mg, Sugar 0.9 g

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