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- 1 pound ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 clove garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil leaves for garnish You can use gluten-free breadcrumbs if needed. They work just as well. For a lighter dish, try low-fat ground chicken. This will keep your meatballs tasty without extra fat. You can use fresh herbs for a stronger flavor. However, dried herbs are fine too if that's what you have. Fresh herbs add bright flavors to the meatballs. Parsley gives a nice pop and freshness. Cheese plays a big role in keeping the meatballs moist. Parmesan adds a rich taste, while mozzarella makes them gooey and fun to eat. To begin, gather all your ingredients. In a large bowl, mix the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, Italian seasoning, salt, and black pepper. Use your hands to combine everything. You want a nice blend with no dry spots. Next, form the mixture into meatballs. Each meatball should be about 1 inch wide. This recipe makes around 16 meatballs. Now, pour half of the marinara sauce into the bottom of your slow cooker. This will keep the meatballs moist. Carefully place the meatballs on top of the sauce in a single layer. Pour the rest of the marinara sauce over the meatballs. Cover the slow cooker with its lid. Cook on low for about 4 hours. If you are short on time, set it to high for 2 hours. The meatballs should be cooked through and tender when done. During the last 15 minutes, sprinkle the shredded mozzarella cheese on top of the meatballs. This will melt and create a nice cheesy layer. Once the cooking time is up, remove the lid and garnish with fresh basil leaves. This adds a pop of color and freshness. Enjoy your homemade chicken Parmesan meatballs! To keep your meatballs moist, use ground chicken with some fat. Fat adds flavor and helps them stay juicy. Mix the meat gently; over-mixing can make them tough. For the best slow cooker settings, I prefer low heat. Cook on low for four hours. This slow method lets the flavors blend well. If you're short on time, cook on high for two hours. Spaghetti and garlic bread are perfect sides. Serve the meatballs over a bed of spaghetti. This adds a nice touch to the dish. For plating, drizzle extra marinara sauce over the meatballs. Sprinkle more parsley and grated Parmesan on top. This makes the dish look inviting and tasty. Try adding a pinch of red pepper flakes. This gives a nice kick to the meatballs. You can also mix in some fresh herbs like thyme or oregano. To customize the marinara sauce, add garlic or onion for extra flavor. A splash of red wine can deepen the sauce's taste. Experiment with these ideas to create your perfect dish! {{image_2}} You can switch up the meat in this dish. Try ground turkey or beef for different flavors. Each option adds a unique taste to your meatballs. If you want a veggie twist, consider using plant-based meat. Many brands offer great alternatives that taste amazing. The sauce is key to making these meatballs shine. You can use different marinara sauces to find your favorite. Some brands offer spicy or herby options. You can also add veggies to the sauce. Chopped bell peppers or mushrooms can boost the flavor and nutrients. Not everyone has a slow cooker. If you have an Instant Pot, use it! Just adjust the cooking time to suit the method. You can also bake the meatballs in the oven. Place them on a baking sheet with sauce and cheese for a quicker option. Either way, you'll enjoy a tasty meal! To store your cooked meatballs, let them cool first. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. For long-term storage, freezing is a great option. Use a freezer-safe bag or container. Label it with the date. The meatballs can last up to three months in the freezer. You can reheat meatballs using a microwave or an oven. For the microwave, place them on a plate with a splash of marinara sauce. Heat for about one to two minutes. Stir halfway to ensure even heating. If using the oven, preheat it to 350°F. Place the meatballs in a baking dish, cover with foil, and heat for about 15 minutes. This keeps them moist and tasty. In the fridge, cooked meatballs last about three days. In the freezer, they can stay good for up to three months. Always check for signs of spoilage. If the meatballs smell off or have a strange color, it’s best to throw them away. Keeping an eye on these signs helps you enjoy your delicious meals safely. You can cook chicken meatballs on low for 4 hours or on high for 2 hours. The time varies based on your slow cooker. If your slow cooker runs hot, check for doneness sooner. Use a meat thermometer to ensure the meatballs reach 165°F. This way, you know they are safe to eat. Yes, you can make these meatballs ahead of time. Prepare the meatball mixture and form the meatballs. You can store them in the fridge for up to 24 hours before cooking. This saves you time on busy days. For longer storage, freeze the formed meatballs. Just remember to thaw them before cooking. To freeze these meatballs, follow these steps: - Lay the uncooked meatballs on a baking sheet. - Place the sheet in the freezer for about 1 hour. - Once they are firm, transfer the meatballs to a zip-top bag. - Remove as much air as you can before sealing. - Label the bag with the date and type. - Freeze for up to 3 months. This method helps keep them from sticking together. When ready to cook, thaw them in the fridge overnight. You now know the key ingredients to create tasty chicken meatballs in a slow cooker. Use fresh herbs and quality cheese to boost flavor and texture. The step-by-step guide helps you mix, cook, and serve perfectly. Don't forget the tips on storing and reheating to keep them delicious. Feel free to try variations and substitutions that fit your taste. Enjoy making these meal options for yourself or your loved ones, and savor the process of cooking delicious food.

Slow Cooker Chicken Parmesan Meatballs

Savor the deliciousness of Slow Cooker Chicken Parmesan Meatballs with this easy recipe that makes mealtime a breeze. Made with ground chicken, Parmesan cheese, and marinara sauce, these tender meatballs are perfect for a cozy family dinner. Follow our simple steps and let your slow cooker do the work. Click to discover how to create this mouthwatering dish that will impress everyone around your table!
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Ingredients
  

1 pound ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, Italian seasoning, salt, and black pepper. Mix until it's all well incorporated.

    Form the mixture into meatballs, roughly 1 inch in diameter. You should yield about 16 meatballs.

      In the bottom of your slow cooker, pour half of the marinara sauce to cover the base.

        Carefully place the chicken meatballs on top of the sauce in a single layer. Pour the remaining marinara sauce over the meatballs.

          Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are cooked through and tender.

            During the last 15 minutes of cooking, sprinkle the shredded mozzarella cheese on top of the meatballs. Re-cover and let it melt.

              Once done, garnish with fresh basil leaves before serving.

                Prep Time, Total Time, Servings: 15 minutes | 4 hours 15 minutes | 4 servings

                  - Presentation Tips: Serve the meatballs on a plate drizzled with extra marinara sauce, adorned with a sprinkle of additional parsley and freshly grated Parmesan for an inviting look. Serve with a side of spaghetti or garlic bread to complete the meal. Enjoy!