Slow Cooker Chicken Parm Meatballs

Slow cooker chicken meatballs loaded with Parmesan cheese cooked right in marinara sauce.

Slow Cooker Chicken Parm Meatballs

INGREDIENTS
  1. 2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
  2. 2 large eggs
  3. 1/2 cup panko breadcrumbs
  4. 1/3 cup finely grated Parmesan cheese, plus more for serving
  5. 1/2 cup minced yellow onion
  6. 1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
  7. 3 cloves garlic, minced
  8. 1 tablespoon kosher salt
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon freshly ground black pepper
  11. 2 pounds ground chicken, preferably dark meat
  12. 2 cups shredded part-skim mozzarella cheese (optional)
INSTRUCTIONS
  • Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
  • Place the eggs in a large bowl and whisk with a fork to break them up. Add the panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper and stir to evenly moisten and combine. Add the ground chicken and, using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).