Simple Crockpot Chicken Meatballs

If you ask me, crockpot chicken meatballs are a total game-changer.

These tender, slow-cooked meatballs make dinner time so much easier, combining ground chicken with simple seasonings that work their magic over several hours. The result is a batch of juicy, flavorful meatballs that practically cook themselves.

They simmer away in a rich tomato sauce while you’re busy with other things, filling your kitchen with the kind of smell that makes everyone ask “What’s for dinner?” about a dozen times. The slow cooking process does all the heavy lifting, and you get all the credit.

It’s a no-fuss meal that works just as well for busy weeknight dinners as it does for casual weekend gatherings.

What Kind of Ground Chicken Should I Use?

For these crockpot meatballs, you’ll want to pay attention to which ground chicken you grab at the store. Regular ground chicken (made from a mix of white and dark meat) is your best bet here – it has just enough fat to keep your meatballs juicy during the long cooking time. While you could use ground chicken breast, it tends to make drier meatballs since it’s so lean. If your store offers different options, look for ground chicken that’s labeled as 93% lean – this gives you the perfect balance of lean meat while maintaining enough fat to keep things moist. Just make sure the chicken is fresh and hasn’t been sitting in the case too long, as fresher meat will give you better-tasting meatballs.

Options for Substitutions

This meatball recipe is pretty flexible and can handle several swaps if you’re missing something:

• Ground chicken: You can easily swap ground chicken with ground turkey, pork, or even lean ground beef. Just keep in mind that beef and pork will give you a richer, more savory flavor.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, rolled oats (pulse in food processor), or even crushed corn flakes. For a low-carb option, try almond flour, but use about 1/3 cup since it’s denser.
• Parmesan cheese: Romano cheese is the closest substitute, but you could also use Pecorino or Asiago. If you’re out of hard Italian cheese, try using finely grated cheddar.
• Dijon mustard: Yellow mustard or whole grain mustard can work in place of Dijon. If you’re out of mustard completely, try a splash of worcestershire sauce for that tangy kick.
• Barbecue sauce: Feel free to use any sauce you like – marinara, sweet and sour, or even a mix of grape jelly and chili sauce for a classic party meatball taste. Just make sure to have about 2 cups of whatever sauce you choose.
• Italian herbs: If you don’t have an Italian herb blend, use a mix of dried basil and oregano, or just one of these herbs on its own.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken meatballs is ending up with dry, tough results – to keep them juicy, avoid overworking the meat mixture and mix just until the ingredients are combined. Working with chicken meatballs in a crockpot can be tricky since they’re more delicate than beef or pork, so it’s crucial to arrange them in a single layer and avoid stirring them during the first two hours of cooking to prevent them from breaking apart. Another common mistake is skipping the breadcrumbs or using too few – they’re essential for keeping the meatballs tender and helping them hold their shape, so don’t be tempted to reduce the amount. For the best texture, resist the urge to lift the crockpot lid too often during cooking, as this releases moisture and heat, potentially leading to uneven cooking and dry meatballs.

What to Serve With Chicken Meatballs?

These saucy chicken meatballs are super flexible when it comes to serving options! For a classic comfort meal, serve them over a bed of creamy mashed potatoes or fluffy white rice to soak up all that tasty barbecue sauce. If you’re keeping things light, try them alongside roasted vegetables like broccoli or green beans, or serve them on a fresh garden salad. You can also turn them into sliders by placing them on small rolls with some coleslaw on top, which is perfect for game day or casual get-togethers. For a fun twist, serve them with sweet potato fries or mac and cheese on the side – both options pair really well with the barbecue flavor.

Storage Instructions

Keep Fresh: These tasty chicken meatballs will stay good in the fridge for up to 4 days when stored in an airtight container with their sauce. They make great leftovers for quick lunches or easy dinners during the week – just pair them with your favorite sides!

Freeze: Got extras? These meatballs freeze really well! Let them cool completely, then place them in a freezer-safe container or bag with their sauce and freeze for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Warm Up: When you’re ready to enjoy your frozen meatballs, thaw them overnight in the fridge. Then warm them up in your crockpot on low for 1-2 hours, or in the microwave for a few minutes until they’re heated through. Give them a gentle stir now and then to make sure they heat evenly.

Preparation Time	15-20 minutes
Cooking Time	70-120 minutes
Total Time	85-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1600
• Protein: 100-110 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 pound minced chicken
• 1 large egg
• 1 tablespoon olive oil
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1/3 cup parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon italian herbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups barbecue sauce

Step 1: Preheat the Oven and Prepare the Baking Sheet

Begin by preheating your oven to 425°F (220°C).

While the oven heats, line a baking sheet with aluminum foil or parchment paper.

Lightly spray the lined sheet with nonstick spray to ensure easy removal of the meatballs later.

Set it aside for now.

Step 2: Mix the Meatball Ingredients

In a large bowl, gently combine the chicken with the egg, a bit of oil, mustard, breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Mix all these ingredients together until they are well combined, forming a cohesive mixture.

Be gentle to maintain the mixture’s integrity.

Step 3: Shape and Bake the Meatballs

Using your hands or a small cookie scoop, form the mixture into firm 1-inch meatballs.

Place each meatball on the prepared baking sheet, ensuring there’s a little space between each one to allow for even cooking.

Bake in the preheated oven for 10-12 minutes until the meatballs are cooked through.

Step 4: Transfer and Slow Cook with BBQ Sauce

Once the meatballs are baked, transfer them carefully to the insert of a crockpot.

Pour BBQ sauce over the meatballs, stirring gently to coat them evenly.

Set the crockpot to cook on low heat for 1-2 hours until the meatballs are thoroughly warmed through and the flavors meld together nicely.

Step 5: Serve and Enjoy

Once the meatballs are ready, serve them hot as an appetizer or a main dish.

They can be enjoyed on their own, or you may pair them with rice or pasta for a hearty meal.

Enjoy this delicious and effortless dish!