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chicken meatballs in bowl of spaghetti topped with marinara and cheese

Slow Cooker Chicken Parmesan Meatballs

Why go to the hassle and trouble of making classic chicken parmesan when you can make this kid friendly version instead! Slow Cooker Chicken Parmesan Meatballs are even better than the real thing.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 8 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 367.76kcal


  • 1/4 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground chicken
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon jarred minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon lemon pepper seasoning
  • 24 oz tomato basil pasta sauce
  • 2 oz Fresh mozzarella
  • 1/4 cup shredded parmesan


  • Mix panko with milk and let set 5 minutes
  • Mix soaked panko and remaining ingredients except pasta sauce, mozzarella cheese and shredded parmesan in bowl just until evenly mixed
  • Form meat into golf ball-sized rounds and place in single layer in slow cooker (about 8 meatballs)
  • Cook on high for 4 hours or low for 8 hours
  • During the last 60 minutes pour in pasta sauce and top each meatball with a little slice of cheese and shredded parmesan and heat on high until melted and heated through


  • don't over-mix the meat or you will end up with tough meatballs
  • feel free to swap ground beef or turkey if you can't find chicken
  • recipe can be doubled just be sure to use a 5 quart or larger slow cooker
  • meatballs can be made ahead and frozen prior to cooking.  Freeze in single layer on cookie sheet then transfer to bag for storage up to 3 months. Thaw before cooking.


Calories: 367.76kcal | Carbohydrates: 14.57g | Protein: 34.88g | Fat: 19.58g | Saturated Fat: 8.34g | Cholesterol: 167.32mg | Sodium: 1676.25mg | Potassium: 1217.19mg | Fiber: 2.86g | Sugar: 8.61g | Vitamin A: 1068.97IU | Vitamin C: 12.14mg | Calcium: 339.16mg | Iron: 3.27mg