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Slow Cooker Chicken Meatballs in Homemade Marinara
Youssef Hb

Slow Cooker Chicken Meatballs in Homemade Marinara

Enjoy a stress-free dinner with these succulent chicken meatballs, slow-cooked in a rich, herb-infused tomato sauce. By poaching the meatballs directly in the marinara, this recipe achieves a tender texture and deep flavor profile without the need for searing. It is a perfect one-pot, Italian-inspired meal that balances lean protein with comforting, classic flavors, making it ideal for hectic weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 (28oz) cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 medium onion, cut in half
  • 4 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch fresh basil
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 6 tablespoons Parmigiano-Reggiano, finely grated

Method
 

  1. In the slow cooker bowl, combine the crushed tomatoes, tomato paste, onion halves, minced garlic, olive oil, and the bunch of basil.
  2. In a large mixing bowl, gently combine the ground chicken, panko breadcrumbs, milk, and grated Parmigiano-Reggiano until just incorporated.
  3. Form the mixture into golf-ball-sized meatballs using wet hands to prevent sticking.
  4. Gently drop the meatballs directly into the tomato sauce in the slow cooker.
  5. Cover and cook on low for 7 hours.
  6. Before serving, remove the onion halves and the basil stems.

Notes

Use high-quality San Marzano tomatoes for the best depth of flavor. If the sauce is too thick after cooking, stir in a splash of warm water or chicken stock. Store leftovers in an airtight container in the refrigerator for up to 3 days.