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Slow Cooker Chicken Meatballs with Asiago Cream Gravy

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 servings
Calories 465kcal

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
  • 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: 465kcal | Carbohydrates: 14g | Protein: 32g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 203mg | Sodium: 685mg | Potassium: 984mg | Fiber: 1g | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 1.6mg | Calcium: 196mg | Iron: 2.3mg