Slow Cooker Chicken Meatballs with Asiago Cream Gravy
If 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!
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.
I 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.
Serve it up with any number of veggie sides for a perfect winters night meal.
Slow Cooker Chicken Meatballs with Asiago Cream Gravy
Ingredients
For Meatballs:
- 1 pound ground chicken
- 1/2 cup old fashioned oats
- 1 tablespoon milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 8 oz sliced mushrooms
- 2 tablespoons butter
For gravy:
- 2 1/2 cups chicken broth
- 1 tablespoon corn starch
- 1/2 cup heavy cream
- 1/2 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
Nutrition
If I use ground beef – what spice would I use instead of Thyme? Isn’t thyme a compliment to chicken not beef?
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.
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!
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!
Can you make meatballs ahead of time and freeze?
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.
This is our new favorite! So good!!
Awesome, Danni! I’m so glad you enjoyed it!
Looks delish, but is there a substitute I can use for the heavy cream? Thanks 🙂
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.
do I have to use the oatmeal?
you could sub bread crumbs, I just prefer the texture of the meatballs when I use oats.
This looks like another winner!
Thanks!!