Slow Cooker Chicken Parmesan Meatballs

These slow cooker chicken parm meatballs are moist, flavorful, and perfect for busy weeknights, potlucks, or a cozy Sunday dinner.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

For the meatballs

1 pound ground chicken Can substitute with ground turkey or a mix with pork.
1/2 cup breadcrumbs Panko for lighter texture; gluten-free if needed.
1/4 cup grated Parmesan cheese Freshly grated is best.
1 large egg Or substitute with 1 tbsp flaxseed + 3 tbsp water for a vegan alternative.
1 teaspoon garlic powder
1 teaspoon Italian seasoning Can use 1 tsp dried oregano + 1 tsp dried basil.
to taste salt
to taste pepper

For the sauce

2 cups marinara sauce Homemade or store-bought.
1 cup shredded mozzarella cheese Freshly shredded melts better than pre-shredded.
for garnish fresh basil Optional.

Preparation

In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix gently until everything is evenly incorporated, avoiding overmixing.
Shape the mixture into small meatballs about 1 inch in diameter.
Place the meatballs in a single or slightly overlapped layer in the slow cooker.
Pour the marinara sauce evenly over the meatballs, ensuring they’re mostly covered.

Cooking

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until meatballs reach an internal temperature of 165°F (74°C).
About 30 minutes before serving, sprinkle the shredded mozzarella over the meatballs. Cover and let the cheese melt.
Garnish with torn fresh basil and serve.

For firmer meatballs, increase breadcrumbs by 1–2 tablespoons. For lower sodium, choose no-salt-added marinara and reduce added salt.