Slow Cooker Chicken Meatballs with Mushroom Gravy

Slow Cooker Chicken Meatballs with Mushroom Gravy


For Meatballs:
500 grams Chicken Mince
1/2 cup Rolled Oats
1 tbsp Milk
1 Egg
1/2 tsp Salt
1/2 tsp Thyme
1/2 tsp Garlic Powder
0.125 tsp Pepper
200 grams Mushrooms sliced
2 tbsp Butter
 For Gravy: 
2 1/2 cups Chicken Stock
1 tbsp Cornflour
1/2 cup Heavy Cream
1/2 cup Cheddar Cheese shredded


  1. All all meatball ingredients except for mushrooms and butter into a small bowl .
  2. Work together with hands until combined but don’t overwork or your meatballs will get tough.
  3. In large skillet over medium high heat melt butter.
  4. Carefully add meatballs and cook for about 2 minutes on each side until lightly browned.
  5. Transfer to slow cooker and add mushrooms.
  6. Whisk together broth and cornstarch.
  7. Pour over meatballs.
  8. Cover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked through.
  9. Remove meatballs and stir in cream and cheese (adding more of either to taste if desired).
  10. Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightly .
  11. Garnish with fresh thyme and parsley if desired.

   Chicken Meatballs with Gravy will not freeze well with the gravy, so best eaten fresh.
Cook in a slow cooker for 6 hours.

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