Can I make these into Slow Cooker Chicken Parm Meatballs Sandwiches?

Absolutely—and you should! Pile the meatballs on toasted hoagie rolls, top with melty cheese, and broil for a minute if you're feeling fancy. Add a little basil and you've got a diner-worthy sandwich at home.

Can I use ground turkey instead of chicken?

Yes, though ground chicken (especially dark meat) is more moist and flavorful. Turkey works in a pinch—just make sure it’s not too lean.

How do I store leftovers?

Store any extra meatballs and sauce in an airtight container in the fridge for up to 4 days. They also freeze beautifully for up to 3 months. Just thaw and reheat for instant comfort food.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs or even crushed crackers. It’s all about binding and texture.

Slow Cooker Chicken Parm Meatballs: 5 Delicious Comfort Fixes

Description

These Slow Cooker Chicken Parm Meatballs are a cheesy, comforting, set-it-and-forget-it dinner winner. Made with ground chicken, herbs, and Parmesan, they simmer low and slow in marinara until tender and flavorful. Perfect for serving over pasta or tucked into hoagie rolls for irresistible meatball sandwiches!

Ingredients

Scale

2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
2 large eggs
½ cup panko breadcrumbs
⅓ cup finely grated Parmesan cheese, plus more for serving
½ cup minced yellow onion
⅓ cup coarsely chopped fresh parsley or basil leaves, plus more for serving
3 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
2 pounds ground chicken, preferably dark meat
2 cups shredded part-skim mozzarella cheese (optional)

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Instructions

Pour half of the marinara sauce into the bottom of a 6-quart or larger slow cooker and set aside.
In a large mixing bowl, whisk the eggs. Add panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper. Stir until well combined.
Add ground chicken and gently mix with clean hands until evenly incorporated. Do not overmix.
Fill a small bowl with water. Wet your hands to prevent sticking and roll the mixture into 1½-inch meatballs (about 2 tablespoons each).
Place the formed meatballs in the slow cooker directly into the sauce (you’ll have about 1½ layers).
Pour the remaining marinara sauce evenly over the top of the meatballs.
Cover and cook on LOW for 6 to 8 hours, until the meatballs are cooked through.
If desired, sprinkle shredded mozzarella over the meatballs during the last 15 minutes of cooking. Cover to melt.
Garnish with more fresh parsley or basil and Parmesan before serving.

Notes

Ground turkey can be substituted for ground chicken, though dark meat chicken yields the best flavor and texture.
These meatballs freeze beautifully—perfect for meal prep.
Serve over pasta, in toasted sub rolls for Slow Cooker Chicken Parm Meatballs Sandwiches, or with a side of crusty bread.
For extra heat, add a pinch of red pepper flakes to the meatball mix or marinara.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of recipe (approx. 4-5 meatballs)
Calories: 380 kcal
Sugar: 6 g
Sodium: 1250 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 145 mg