Save a few steps on classic chicken Parmesan and make Slow Cooker Chicken Parmesan meatballs instead! This simple weeknight meal combines tasty Italian flavors with ground chicken and plenty of melty-delicious mozzarella and Parmesan cheese. Try your new family favorite that’s ready with minimal prep – just add pasta!

white dinner plate of meatballs over spaghetti with black fork on the side, on wooden cutting board, surrounded by placemat and portion of garlic toast

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What’s To Love About This Recipe

This easy recipe combines the comfort of classic chicken Parmesan with the ease of slow cooker meatballs.
Keep your hands free for dinner tonight! The slow cooker keeps the meatballs moist and flavorful while you get the pasta ready, or just sit back and wait to enjoy!
Chicken Parmesan meatballs use everyday ingredients you likely already have on hand. It’s simple to customize them with seasonings or your favorite jarred sauce. You can also double a batch for meal prep or storing in the freezer.
In the slow cooker, these meatballs stay juicy and tender, and the sauce and extra melted cheese make them irresistible! Plus, you’ll find that the recipe is very forgiving – it’s hard to overcook them.
This recipe is kid-friendly and versatile. Serve the meatballs for dinner with pasta or rice, a meatball sub sandwich, or even an appetizer.

Ingredients Needed

Panko breadcrumbs – Panko breadcrumbs are an easy filler for meatballs since they keep them moist and tender, and not overly heavy. Soak them in milk first to preserve moisture and help everything stick together well.
Milk – Use whole or 2% percent milk to combine with the breadcrumbs.
Grated Parmesan cheese – Grated Parmesan adds rich, savory flavor inside the meatballs and also aids in binding the ingredients together.
Ground chicken – Most packaged ground chicken will be a mix of dark and white meat for well-rounded flavor. Ground chicken is a tasty lean protein choice for meatballs, and you can also swap with turkey for another lean option.
Egg – Beaten egg helps bind the meat mixture together.
Seasonings – Combine jarred minced garlic, onion powder, and dried parsley for a classic Italian-inspired seasoning blend.
Kosher salt – Add a bit of Kosher salt to enhance the texture and flavor of the meatballs.
Lemon pepper seasoning – This touch of lemon brightens the flavor, but you can also swap it for plain black pepper.
Tomato basil pasta sauce – Get a high-quality jarred sauce or use tasty homemade marinara to pour over the meatballs in the final hour of cooking.
Fresh mozzarella – Look for a round of fresh mozzarella at the store (not the shredded kind), and slice circles to top off each meatball.
Shredded Parmesan – Use shredded Parmesan to get that melted cheese topping that’s essential to finishing off the meatball dish!

chicken parmesan meatballs ingredients to include glass bowls of ground chicken, grated and shredded parmesan cheese, pasta sauce, one egg, milk, Panko breadcrumbs, mozzarella cheese, minced garlic, and plate of seasonings

How To Make Chicken Parmesan Meatballs In The Slow Cooker

Mix panko breadcrumbs with milk, then let them sit for 5 minutes.

glass bowl with Panko breadcrumbs with milk, spoon on the side

Mix the soaked panko with the remaining ingredients (except pasta sauce, mozzarella cheese, and shredded Parmesan) in a bowl just until evenly combined.

Form the meat into golf-ball-sized rounds and place them in a single layer in the slow cooker. (This should make about 8 meatballs).

overhead view of black slow cooker with formed meatballs

Cook on high for 4 hours or low for 8 hours.
During the last 60 minutes of cooking, pour in the pasta sauce, top each meatball with a little slice of mozzarella and a sprinkle of shredded Parmesan, and keep on the high setting until melted and heated through.

overhead view of black slow cooker with meatballs covered by pasta sauce and mozzarella cheese

Pro Tips

I love using panko breadcrumbs in meatball recipes because they keep the texture lighter. Also, soaking the crumbs in milk first prevents the meatballs from being dry and crumbly.
Be careful not to overmix the meat; handle it just enough to combine for a tender texture.
Searing meatballs in a skillet before slow cooking adds flavor and helps them hold their shape, but this is an optional step for this recipe.
Use an ice cream scoop or a similar-sized utensil to portion the meat and keep the meatballs uniform in size.
You can double the recipe in a 6-quart slow cooker if you layer the meatballs carefully. For larger batches, use an 8-quart slow cooker to ensure even cooking.
The meatballs should reach 165 ℉ internally. They will be tender and cooked through after 4 hours on high or 8 hours on low.
Keep in mind that the meatballs will seem very soft when forming them, but they will turn out juicy and delicious!
Add mozzarella and Parmesan during the last hour so it melts perfectly without overcooking.

overhead view of black slow cooker with cooked meatballs

Recipe Substitutions and Variations

For an alternate protein, you can also try out this recipe by swapping ground turkey for ground chicken.
Frozen meatballs are a shortcut option but not recommended for this recipe in the slow cooker. If you use frozen meatballs, it is better to heat according to the package directions with sauce and top with cheese before serving.
To add a bit of spice, mix in red pepper flakes or a dash of cayenne pepper.
For a gluten-free option, use gluten-free panko breadcrumbs.
Use different premade sauces to change up the flavor. Swap tomato basil sauce for marinara, or use arrabbiata as a spicier option. Vodka sauce is another choice for a richer, creamier serving!

Oven-Baked Chicken Parmesan Meatballs

Prepare the meatballs by mixing as directed and forming into golf-ball-sized shapes.
Bake at 400 ℉ for 18-20 minutes.
Add sauce, slices of mozzarella, and shredded Parmesan cheese, then bake for a final 5 minutes to melt the cheeses.

Optional: Just before removing the meatballs from the oven, broil until browned and bubbly.

How To Serve Chicken Parmesan Meatballs

Juicy chicken Parmesan meatballs have a classic, Italian-inspired flavor that works no matter how you serve them. Try these pairings to find your favorite combo:

Over Pasta – This is the traditional serving with spaghetti or penne noodles. Top it off with a sprinkle of fresh basil and extra Parmesan if you like!
Sub Sandwich – Line up a generous serving of meatballs on a toasted hoagie roll with extra sauce and cheese. Add a fresh Caesar side salad or sliced tomatoes with a drizzle of balsamic vinegar.
Meatball Appetizer – Serve a delicious party appetizer by adding toothpicks to individual meatballs on a tray. Add a bowl of sauce for dipping on the side.
Over Rice or Polenta – For a hearty, comforting option, serve meatballs and an extra spoonful of sauce over warm rice or polenta. This hits the spot when you need something yummy and filling!
With Roasted Veggies – For a lighter take for low-carb meals, serve meatballs with a side of roasted veggies such as peppers, onions, broccoli, cauliflower, or squash. Add an extra sprinkle of Parmesan for flavor.

two white dinner plates of spaghetti and meatballs with black forks, with wooden bowl of grated parmesan cheese on side

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover meatballs with sauce in an airtight container in the fridge for 3-4 days.

Freezer

Freeze cooked meatballs (with or without the sauce) for up to 3 months. Thaw overnight in the fridge before reheating.

How To Best Reheat Leftovers

Stovetop – Simmer the meatballs gently in sauce until heated through.
Microwave – Reheat meatballs in 1-minute intervals, covered, with extra sauce to prevent drying out.
Oven – Place the meatballs in a baking dish with sauce, cover with foil, and bake at 350 ℉ until hot.