Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Crockpot Garlic Butter Chicken Meatballs make weeknight dinners effortless and downright irresistible. This recipe pairs tender, juicy chicken meatballs with creamy orzo for an all-in-one dinner that’s loaded with flavor without any complicated steps. With just 20 minutes of prep, your slow cooker does the rest—letting you focus on everything else life throws your way.
I love how this dish comes together with minimal effort but tastes like you spent hours in the kitchen. Traditional meatball recipes might require frying or baking in stages, but this easy slow cooker trick skips all that. Trust me, the garlic butter at the end is what takes it over the top. Ready to wow your family (or yourself) with a dinner they’ll rave about?
Why This Crockpot Garlic Butter Chicken Meatballs Is a Game-Changer
- It’s completely hands-off once the meatballs are in the slow cooker—perfect for multitasking busy nights.
- Saves you time compared to traditional stovetop or baked meatballs, which require active monitoring.
- The garlic butter finish adds a decadent touch without additional fuss.
- Combines protein, carbs, and veggies in one dish—no need for extra sides unless you want them.
- Perfect for meal prep; the leftovers reheat beautifully for lunch or dinner the next day.
Equipment You’ll Need for This Crockpot Garlic Butter Chicken Meatballs
Your slow cooker is the real MVP here. I recommend using a medium or large crockpot (4-6 quarts) to easily fit the meatballs and orzo without crowding. If you don’t already own one, look for models with a timer setting so you can “set it and forget it” with precision.
Need tips for getting the best results? Go for low heat during the first phase for ultra-tender meatballs. When adding orzo, bump up the heat to high to achieve al dente perfection. Bonus tip? Broil the meatballs at the end for that golden, crispy finish—it’s worth the extra step!
Simple Ingredients for Crockpot Garlic Butter Chicken Meatballs
This recipe keeps the ingredient list simple and accessible without sacrificing flavor. Here’s a closer look at a few key players:
- Ground chicken: Lean and versatile, but you can swap it for ground turkey if that’s what you have on hand.
- Fresh garlic: Roasting the garlic in the crockpot infuses the entire dish with rich, savory flavor. Pre-peeled cloves also work if you’re in a pinch.
- Orzo: This quick-cooking pasta absorbs all those delicious slow cooker juices, becoming creamy without extra effort. Any small pasta can substitute if needed.
- Spinach and sun-dried tomatoes: These add vibrant color and sneaky veggies to the dish. Frozen spinach works if fresh isn’t available.
Crockpot Garlic Butter Chicken Meatballs Recipe Details
- Servings: 6
- Prep: 20 minutes
- Cook: 4 hours
- Total: 4 hours 20 minutes
Crockpot Garlic Butter Chicken Meatballs Ingredients
- 1 1/2 pounds ground chicken (or turkey)
- 3 tablespoons Italian seasoning
- 1 tablespoon dijon mustard
- 1 cup grated parmesan cheese
- Kosher salt and black pepper
- 1 onion, quartered
- 1 head garlic, top trimmed off to reveal the cloves
- 6 tablespoons salted butter
- 1 sprig rosemary
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream or canned full-fat coconut milk
How to Make Crockpot Garlic Butter Chicken Meatballs
- In a large bowl, combine ground chicken, Italian seasoning, dijon mustard, 1/2 cup parmesan, salt, and pepper. Mix until fully combined. Coat your hands lightly with oil, then roll the mixture into tablespoon-sized meatballs (you should get about 15-16).
- Lightly oil the bowl of your crockpot, then add the meatballs in a single layer. Add the onion and the head of garlic (keep the cloves intact). Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- Preheat your broiler to high. Once the meatballs are finished, remove them and the roasted garlic from the slow cooker and transfer onto a baking sheet.
- Crank the slow cooker heat to high and stir in the orzo alongside 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is tender, adding extra water if needed. Once cooked, stir in spinach, sun-dried tomatoes, cream, and the remaining parmesan cheese.
- Place butter and rosemary around the meatballs and garlic on the baking sheet. Broil for 1-3 minutes until the meatballs are golden and crispy.
- Peel the roasted garlic and smash it into the melted butter and rosemary. Toss the meatballs in this flavorful garlic butter. Serve warm over the orzo mixture.
Jake’s Tips for the Best Crockpot Garlic Butter Chicken Meatballs
- If your schedule’s tight, prep and roll the meatballs in advance. Store them in the fridge for up to 24 hours before cooking.
- For perfectly cooked orzo, set a timer and check after 20 minutes. Add more water little by little if it starts sticking.
- Don’t skip the broiling step. It adds a crispy, caramelized layer to the meatballs that’ll have everyone coming back for seconds.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to keep the orzo creamy.
Easy Crockpot Garlic Butter Chicken Meatballs Variations
- Swap the protein: Try ground turkey, pork, or even plant-based “meat” alternatives for a vegetarian version.
- Boost the veggies: Toss in diced zucchini, mushrooms, or cherry tomatoes during the last 30 minutes of cooking.
- Switch the carbs: Sub rice or quinoa instead of orzo—just adjust the liquid accordingly.
- Flavor twist: Add a bit of lemon zest or crushed red pepper flakes for extra zing.
Crockpot Garlic Butter Chicken Meatballs FAQs
Can I use frozen meatballs instead of making them from scratch?
Yes! Skip the rolling and use store-bought frozen chicken meatballs. Just reduce the cooking time slightly since they’re pre-cooked.
What can I use if I don’t have orzo?
Any small pasta like ditalini or even pearl couscous works as a substitute. You may need to adjust the cooking time slightly.
Can I make this in an Instant Pot?
Absolutely—you can pressure cook the meatballs for 10 minutes on high, then sauté the orzo directly in the pot afterward.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or broth.
Is this recipe healthy?
Yes, it’s packed with protein and veggies. To make it even lighter, use ground turkey and reduce the butter slightly.
So what’s your go-to kitchen shortcut? I’d love to hear your thoughts! If you try these Crockpot Garlic Butter Chicken Meatballs, leave a comment below and let me know how it turned out. Happy cooking!
Crockpot Garlic Butter Chicken Meatballs
Ingredients
Method
- In a large bowl, combine ground chicken, Italian seasoning, dijon mustard, 1/2 cup parmesan, salt, and pepper. Mix until fully combined. Coat your hands lightly with oil, then roll the mixture into tablespoon-sized meatballs (you should get about 15-16).
- Lightly oil the bowl of your crockpot, then add the meatballs in a single layer. Add the onion and the head of garlic (keep the cloves intact). Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- Preheat your broiler to high. Once the meatballs are finished, remove them and the roasted garlic from the slow cooker and transfer onto a baking sheet.
- Crank the slow cooker heat to high and stir in the orzo alongside 1 cup of water. Cover and cook for 20-30 minutes or until the orzo is tender, adding extra water if needed. Once cooked, stir in spinach, sun-dried tomatoes, cream, and the remaining parmesan cheese.
- Place butter and rosemary around the meatballs and garlic on the baking sheet. Broil for 1-3 minutes until the meatballs are golden and crispy.
- Peel the roasted garlic and smash it into the melted butter and rosemary. Toss the meatballs in this flavorful garlic butter. Serve warm over the orzo mixture.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
