Ground Chicken Meatballs in the Crockpot
Ground chicken meatballs in the crockpot are light, tender and easy to make for a crowd. They simmer in a simple tomato sauce, so you skip the pan frying and the splatter, and dinner is ready when you are.
6
servings25
minutes5
hoursGround chicken, breadcrumbs, parmesan and herbs are rolled into meatballs and simmered in marinara. They stay tender and soak up the sauce as they cook.
Ingredients
2 lb ground chicken
3/4 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 large eggs
1/4 cup milk
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 jar (24 oz) marinara sauce
1 can (14 oz) crushed tomatoes
1 tablespoon olive oil
Directions
- Mix the breadcrumbs and milk in a large bowl and let them sit for 5 minutes until soaked.
- Add the ground chicken, parmesan, eggs, garlic, parsley, oregano, salt, pepper and onion powder.
- Mix with your hands just until combined. Overmixing makes the meatballs tough.
- Roll into about 24 meatballs, each the size of a golf ball. Wet your hands to keep the meat from sticking.
- Brush the bottom of a 6-quart slow cooker with the olive oil.
- Stir the marinara and crushed tomatoes together. Spread one cup of the sauce on the bottom of the cooker.
- Place the meatballs in a single layer, then pour the rest of the sauce over the top. Do not stir.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours. The meatballs should reach 165°F in the center.
- Spoon some sauce over the meatballs very gently so they do not break.
- Serve hot over pasta, in rolls or from the cooker on WARM.
Notes
- The mixture will be softer than beef, which is normal. Wet hands help. Use panko for a lighter texture. Make the meatballs a day ahead and keep them chilled. Leftovers keep 4 days in the fridge and 3 months in the freezer in sauce.
Why ground chicken likes the slow cooker
Ground chicken is lean, which is why it so often turns dry when fried or baked. Cooking the meatballs in sauce solves that. The tomato sauce surrounds them with moisture, so the meat stays soft and juicy through the entire cook, and nothing needs browning first.
The slow, steady heat also keeps the meatballs from toughening. They set gently, soak up garlic and herbs from the sauce, and hold together better than you would expect from such a soft mix.
There is also a practical benefit. Forming 24 meatballs takes about 15 minutes, and after that the cooker runs on its own. No splatter on the stove, no turning each one in a pan, and no second batch while the first goes cold.
What to buy and why it matters
Ground chicken: Choose regular ground chicken, not extra lean breast only. A mix with some dark meat has more flavor and more fat to keep the balls tender.
Breadcrumbs and milk: This soaked mixture is a panade. It holds in moisture and keeps the meatballs soft instead of rubbery.
Parmesan: Use real grated parmesan. It adds salt and a rich note that chicken lacks on its own.
Fresh parsley and garlic: They bring the flavor that ground chicken needs. Do not skip them or cut the garlic short.
Marinara: Pick a sauce with a short ingredient list and not too much sugar. The sauce is the main flavor here.
Tips for meatballs that hold together
Mix lightly: Stir just until you cannot see dry crumbs. Squeezing and kneading makes dense, chewy meatballs.
Keep them in one layer: The most common mistake is piling meatballs on top of each other. They stick together and break when you scoop. A single layer, covered in sauce, keeps them whole.
Do not stir: Moving the meatballs while they are still soft breaks them apart. Spoon sauce over the top at the end instead.
Chill the mix if it is sticky: Ground chicken is wetter than beef. Ten minutes in the fridge makes the mixture firmer and easier to roll into even balls.
Swaps and variations
Use ground turkey in the same amount, or swap the parmesan for pecorino. For a spicy version, add a half teaspoon of red pepper flakes to the mix. For dairy-free meatballs, leave out the parmesan and use almond milk. A swap that does not work is using only chicken breast mince with no breadcrumbs and no egg. The result is dry and crumbly, so keep the binder.
For a freezer-friendly batch, bake the meatballs on a sheet pan for 15 minutes first, cool them, and freeze. They go into the slow cooker frozen with sauce and need about 4 hours on LOW.
How to serve them
Serve over spaghetti or zucchini noodles with extra parmesan. Pile them into toasted sub rolls with melted provolone for meatball sandwiches. For a party, keep the cooker on WARM and set out toothpicks and warm bread.
Leftover meatballs make a quick lunch the next day: tuck three into a hoagie roll with a spoonful of sauce and a slice of provolone, then toast it in a hot oven for five minutes.
Storing, freezing and reheating
Cool the meatballs and sauce and refrigerate in a covered container for up to 4 days. Keep them in sauce so they stay moist.
To freeze, pack the meatballs and sauce into freezer bags for up to 3 months. Thaw overnight in the fridge. Reheat gently in a pan over medium-low heat with a splash of water until they reach 165°F, so the sauce does not scorch.
Ground Chicken Meatballs in the Crockpot at a glance
- Prep time: 25 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by ground chicken, plain breadcrumbs, grated parmesan cheese, eggs
Tips for Ground Chicken Meatballs in the Crockpot
The mixture will be softer than beef, which is normal. Wet hands help. Use panko for a lighter texture. Make the meatballs a day ahead and keep them chilled. Leftovers keep 4 days in the fridge and 3 months in the freezer in sauce.
Ground Chicken Meatballs in the Crockpot FAQ
How long does Ground Chicken Meatballs in the Crockpot take?
Ground Chicken Meatballs in the Crockpot takes 5 hours of cooking after 25 minutes of prep.
How many people does Ground Chicken Meatballs in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Ground Chicken Meatballs in the Crockpot?
14 ingredients, led by ground chicken, plain breadcrumbs, grated parmesan cheese, eggs. Amounts are in the recipe card above.
