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!
