These slow cooker chicken zucchini meatballs are your new answer to stress-free dinners! They’re juicy, packed with hidden veggies, and simmered to perfection in marinara sauce, all while you go about your busy day. With minimal prep and maximum flavor, this recipe proves homemade doesn’t have to mean time-consuming.

Why do I love this method? It’s simple: the slow cooker does all the heavy lifting. Forget the mess of frying or baking — just mix, roll, drop them into the cooker, and let it handle the rest. Seriously, set it and forget it. Perfect for those rushed weeknights or meal-prep Sundays!

Why These Slow Cooker Chicken Zucchini Meatballs Are a Game-Changer

Hands-free cooking: Just 15 minutes of prep and your slow cooker takes over from there. Go enjoy your day!
Healthy twist: Hidden zucchini keeps these meatballs moist while adding a veggie boost your family won’t even notice.
Time-saver: Traditional meatball recipes can take over an hour with frying or baking. Here, you get tender results with just 10 minutes of active effort.
Batch-cooking friendly: Double the recipe for freezer-friendly leftovers that reheat like a dream.
No simmering required: The marinara does all its magic in the slow cooker, soaking right into the meatballs for an Italian-inspired flavor explosion.

Equipment You’ll Need for These Slow Cooker Chicken Zucchini Meatballs

Don’t worry — you don’t need anything fancy to pull this off. Here’s what you’ll want to have ready:

Slow cooker: Any standard slow cooker will work. For best results, aim for a 4-6 quart size so the marinara and meatballs cook evenly.
Mixing bowl: A large bowl to combine the meatball ingredients without spilling.
Measuring cups and spoons: Precision matters when it comes to balancing the seasoning.
Tablespoon scoop: For uniform meatballs that cook evenly, use a tablespoon as your guide.

Pro Tip: Make cleanup a breeze by using slow cooker liners!

Simple Ingredients for Slow Cooker Chicken Zucchini Meatballs

Here’s a look at the key ingredients that make this recipe so delicious:

Chicken mince: Lean chicken is the perfect base. Swap with turkey if that’s what you have on hand.
Zucchini: Adds moisture and sneaks in veggies. Be sure to squeeze out the excess liquid for firm meatballs.
Coconut flour: A gluten-free binder that keeps the texture tender and light compared to breadcrumbs.
Marinara sauce: Use your favorite store-bought variety or homemade. Don’t skimp on quality — the sauce makes the dish!

Substitution Tip: No coconut flour? Almond flour or breadcrumbs work, too, but you’ll need to adjust the amount slightly.

Slow Cooker Chicken Zucchini Meatballs Ingredients

700 grams of chicken mince
1 medium zucchini, shredded and the liquid squeezed out (250 grams)
1/2 cup chopped onion (60 grams)
1/4 cup coconut flour
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1/2 tablespoon red pepper flakes
Salt and pepper, to taste
2 cups marinara sauce, divided

How to Make Slow Cooker Chicken Zucchini Meatballs

In a large mixing bowl, combine chicken mince, shredded zucchini (squeeze out all the excess liquid for best results), onion, coconut flour, Italian seasoning, garlic powder, red pepper flakes, and salt and pepper. Mix until fully combined.
Using a tablespoon as a scoop, form the mixture into meatballs approximately 1-1.5 inches in diameter. They’ll hold better with damp hands (pro tip!).
Pour 1/2 cup of marinara sauce into the bottom of your slow cooker and spread it out evenly.
Gently layer the meatballs into the slow cooker. Stacking is fine, as long as the top layer is covered in sauce.
Pour the remaining marinara sauce over the top so every meatball gets coated.
Cover and set your slow cooker to low for 6-8 hours or high for 4 hours. Walk away and let the magic happen!
Once the timer is up, carefully remove the meatballs (some may lightly stick if stacked) and serve over pasta, zucchini noodles, or alongside crusty bread.
Enjoy the fruits of your slow cooker’s labor!

Jake’s Tips for the Best Slow Cooker Chicken Zucchini Meatballs

Squeeze that zucchini! Excess moisture can lead to soggy meatballs. Use a clean dish towel to wring out every drop.
Don’t overmix: Combine the ingredients just until they’re incorporated. Overmixing can make your meatballs tough.
Line your slow cooker: A slow cooker liner saves you from scrubbing tomato sauce later.
Make them mini: For quicker cooking, roll smaller meatballs. Adjust the sauce accordingly so they don’t dry out.
Freeze extras: These meatballs freeze beautifully — perfect for make-ahead meals!

Easy Slow Cooker Chicken Zucchini Meatballs Variations

Asian twist: Swap Italian seasoning for ginger and scallions, and serve with a teriyaki glaze.
Cheesy upgrade: Add a cube of mozzarella to the center of each meatball for a gooey surprise.
Spicy kick: Double the red pepper flakes if your crowd loves heat.
Turkey version: Use lean ground turkey for an equally tasty alternative.

Slow Cooker Chicken Zucchini Meatballs FAQs

Can I substitute the coconut flour?

Yes! Almond flour or breadcrumbs are great alternatives. Breadcrumbs will make the texture slightly denser, so start with 3 tablespoons and adjust as needed.

Why is my mixture too wet?

If your zucchini isn’t properly squeezed, it can add too much moisture. Make sure to wring it out thoroughly before mixing.

Do I have to brown the meatballs first?

Nope! That’s the beauty of slow cooking. The gentle heat ensures they’ll stay perfectly tender without browning.

How do I store leftovers?

Cool the meatballs completely, then store them in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Can I use frozen chicken mince?

Frozen chicken mince works, but be sure to fully thaw it and drain any excess liquid before starting.

Busting out my slow cooker for these meatballs is one of my favorite time-saving kitchen shortcuts. What’s your go-to way to simplify weeknight dinners? Let me know in the comments!