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    Home » Recipes » Slow Cooker Recipes » Chicken Recipes » Slow Cooker Chicken Meatballs with Asiago Cream Gravy

    Published: Jan 7, 2015 · Modified: May 2, 2022 by Jennifer · This post may contain affiliate links

    Slow Cooker Chicken Meatballs with Asiago Cream Gravy

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    chicken meatballs in skillet with parsley on sideIf I eat these with Skinny Mashed Potatoes it qualifies them as healthy right? Okay, fine. But nonetheless they are still the perfect pair. These chicken meatballs are so tender and flavorful and the cream gravy with asiago cheese is amazing. Worth a little splurge even at this time of the year!

    chicken meatballs and mashed potatoes on white plate with fork

    Such a perfect comfort food meal for this cold blast we are having right now. Do you have snow where you are? We don't have more than a dusting but just the cold itself makes me want to permanently curl up under a blanket at home.

    chicken meatballs in skilletI browned these up with a little butter in the skillet and then left them to simmer in the slow cooker the rest of the day. The cheese and cream gets added at the end to make the most delicious gravy you've ever tasted.

    chicken meatballs in skilletServe it up with any number of veggie sides for a perfect winters night meal.

    chicken meatballs in skillet with parsley on side

    Slow Cooker Chicken Meatballs with Asiago Cream Gravy

    Jennifer Draper
    These Slow Cooker Chicken Meatballs with Asiago Cream Gravy are so tender and flavorful and the cream gravy with asiago cheese is amazing. Serve it up with any number of veggie sides for a perfect winters night meal!
    2.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 6 hrs
    Total Time 6 hrs 20 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 465 kcal

    Ingredients
      

    For Meatballs:

    • 1 pound ground chicken
    • ½ cup old fashioned oats
    • 1 tablespoon milk
    • 1 egg
    • ½ teaspoon salt
    • ½ teaspoon thyme
    • ½ teaspoon garlic powder
    • ⅛ teaspoon pepper
    • 8 oz sliced mushrooms
    • 2 tablespoons butter

    For gravy:

    • 2 ½ cups chicken broth
    • 1 tablespoon corn starch
    • ½ cup heavy cream
    • ½ cup shredded asiago cheese

    Instructions
     

    • Add all meatball ingredients except for mushrooms and butter into a small bowl
    • Work together with hands until combined but don't overwork or your meatballs will get tough
    • In large skillet over medium high heat melt butter
    • Carefully add meatballs and cook for about 2 minutes on each side until lightly browned
    • Transfer to slow cooker and add mushrooms
    • Whisk together broth and cornstarch
    • Pour over meatballs
    • Cover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked through
    • Remove meatballs and stir in cream and cheese (adding more of either to taste if desired)
    • Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightly
    • Garnish with fresh thyme and parsley if desired

    Notes

    I cooked these on low in my 5 quart slow cooker for 6 hours. I suggest using a larger slow cooker so that you don't have to stack these.

    Nutrition

    Calories: 465kcalCarbohydrates: 14gProtein: 32gFat: 31gSaturated Fat: 15gCholesterol: 203mgSodium: 685mgPotassium: 984mgFiber: 1gSugar: 1gVitamin A: 770IUVitamin C: 1.6mgCalcium: 196mgIron: 2.3mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

    chicken meatballs and mashed potatoes on white plate with fork

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    Reader Interactions

    Comments

    1. Maite says

      September 16, 2017 at 5:52 pm

      If I use ground beef - what spice would I use instead of Thyme? Isn't thyme a compliment to chicken not beef?

      Reply
      • Jennifer says

        September 17, 2017 at 10:13 am

        You could still use thyme but if you don't love the flavor I would keep it simple and just sub out for an Italian blend seasoning for a little more mild/generally pleasing flavor.

        Reply
    2. Judy E Thurston says

      March 28, 2017 at 5:19 pm

      5 stars
      Jennifer, Could i make the meatballs with ground sirloin, or frozen meatballs already made up? And could i use Panko bread crumbs instead of oatmeal? What would you recommend i put the meatball and gravy mixture over? It sounds like it would be a great meal i just don't know if i can afford to buy the stuff to make it? Please Reply back ASAP! Thanxs!

      Reply
      • Jennifer says

        April 01, 2017 at 8:39 am

        Hi Judy!! Yes, you could use ground beef or even ground turkey which tends to be the least expensive. Frozen premade should work too! I love to serve it over mashed potatoes, but egg noodles would be great too!

        Reply
    3. Robin Bradley says

      October 25, 2016 at 3:20 pm

      Can you make meatballs ahead of time and freeze?

      Reply
      • Jennifer says

        October 25, 2016 at 8:54 pm

        Hi Robin! Yes, absolutely! I suggest making them up and rolling the meatballs then placing them (raw) on a parchment lined cookie sheet. Place it all in the freezer for about an hour then transfer the meatballs to a freezer bag (this way they won't stick together or get smashed). Then thaw and continue with browning and remaining recipe.

        Reply
    4. Danni Marie says

      August 03, 2016 at 10:25 am

      This is our new favorite! So good!!

      Reply
      • Amy @ Slow Cooker Gourmet says

        August 03, 2016 at 10:27 pm

        Awesome, Danni! I'm so glad you enjoyed it!

        Reply
    5. Kelli says

      September 08, 2015 at 11:04 am

      Looks delish, but is there a substitute I can use for the heavy cream? Thanks 🙂

      Reply
      • Jennifer says

        September 08, 2015 at 12:14 pm

        Hi Kelli! Are you looking for a lower calorie sub or a dairy free sub? It won't be quite as creamy and your gravy may be a little thinner (maybe add more cornstarch) but I think half & half, whole milk, or cashew milk could be good subs for this recipe, although I haven't tested them yet.

        Reply
    6. Nette says

      January 27, 2015 at 12:04 pm

      do I have to use the oatmeal?

      Reply
      • Jennifer says

        January 27, 2015 at 12:34 pm

        you could sub bread crumbs, I just prefer the texture of the meatballs when I use oats.

        Reply
    7. KalynsKitchen says

      January 07, 2015 at 10:13 am

      This looks like another winner!

      Reply
      • Jennifer says

        January 08, 2015 at 11:01 am

        Thanks!!

        Reply

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