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Crockpot Chicken Parmesan Meatballs on a white plate, garnished with basil and served in rich marinara sauce

Crockpot Chicken Parmesan Meatballs

These Crockpot Chicken Parmesan Meatballs offer a time-saving, delicious spin on a classic dish. Juicy meatballs simmered in rich marinara sauce provide the perfect meal for family dinners or entertaining. A simple, easy chicken parmesan meatballs recipe that's sure to impress!
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Prep Time 20 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 2 pounds ground chicken
  • 1 cup Italian-style panko bread crumbs
  • ½ cup finely grated Parmesan cheese
  • ⅓ cup grated onion
  • 1 teaspoon minced garlic
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 28 ounce can Italian-style crushed tomatoes
  • 24 to 26 ounce jar marinara sauce
  • ½ cup water
  • ¼ cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes, to taste
  • to taste Salt and freshly ground black pepper
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh basil
  • Hoagie rolls, sliced provolone cheese, dry pasta, additional shredded Parmesan

Method
 

  1. Whisk the eggs in a large mixing bowl. Add ground chicken, bread crumbs, Parmesan, grated onion, garlic, parsley, basil, salt, and pepper. Mix with your hands until fully combined.
  2. Form the mixture into 28 meatballs (about 1½ inches in diameter). Wet your hands to prevent sticking.
  3. Chill the meatballs on a foil-lined baking sheet for at least 1 hour. This helps them hold their shape during cooking.
  4. In the slow cooker, combine crushed tomatoes, marinara, water, onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 hour on HIGH.
  5. Add chilled meatballs to the sauce, submerging them completely. Cook on LOW for 4 to 6 hours, avoiding stirring to maintain their shape.
  6. Once cooked, stir in heavy cream and basil. Cook for 5 more minutes on LOW.
  7. Serve as subs, over pasta, or enjoy with fresh bread!

Notes

Chill your meatballs: This simple step keeps them from falling apart while they cook. Grate the onion: A fine grater ensures smooth, flavorful meatballs without big chunks of onion. Use a good marinara: A high-quality sauce makes a noticeable difference. Don’t skip the cream: Stirring in heavy cream at the end adds that rich, velvety finish. Make ahead: Prep and chill the meatballs a day in advance. Freeze leftovers: These meatballs freeze beautifully for quick weeknight meals.