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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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Slow Cooker Chicken Parmesan Meatballs

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!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 366kcal
Author Jennifer Draper

Equipment

Ingredients

  • 1/4 cup panko breadcrumbs
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 pound ground chicken
  • 1 egg
  • 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

Instructions

  • Mix panko breadcrumbs with milk, then let sit for 5 minutes
  • Mix soaked panko with remaining ingredients (except pasta sauce, mozzarella cheese, and shredded Parmesan) in a bowl just until evenly combined
  • Form meat into golf-ball-sized rounds and place in a single layer in slow cooker (this should make about 8 meatballs)
  • Cook on high for 4 hours or low for 8 hours
  • During last 60 minutes of cooking, pour in pasta sauce, top each meatball with a little slice of mozzarella and a sprinkle of shredded Parmesan, and keep on high setting until melted and heated through

Notes

  • Store leftover meatballs with sauce in an airtight container in the fridge for 3-4 days.
  • Freeze cooked meatballs (with or without sauce) for up to 3 months; thaw overnight in the fridge before reheating.
  • Reheat on the stovetop by simmering gently in sauce until heated through, or microwave in 1-minute intervals, covered, with extra sauce. Additionally, reheat in the oven at 350 ℉ covered with foil, until warmed through.
  • Soak the panko breadcrumbs with milk first to prevent dryness.
  • Avoid overmixing the meat and handle just enough to combine ingredients.
  • Optional: Sear the meatballs in a skillet before slow cooking to add flavor and help them hold their shape.
  • Use an ice cream scoop or a similar tool for uniformly sized meatballs.
  • To double the recipe, layer carefully in a 6-quart slow cooker or use an 8-quart slow cooker for larger batches.
  • Cook until meatballs reach 165 ℉ internally.
  • Add mozzarella and Parmesan during the last hour so they melt perfectly without overcooking.

Nutrition

Calories: 366kcal | Carbohydrates: 16g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1633mg | Potassium: 1198mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 12mg | Calcium: 304mg | Iron: 3mg