Ingredients:

  • 1.5 lb ground chicken thighs
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 28 oz crushed tomatoes
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a large bowl, combine the ground chicken thighs, Panko, beaten egg, Parmesan, minced garlic, oregano, salt, and pepper. Gently combine the mixture using your hands or a spatula, taking care not to overwork the meat.
  2. Roll the mixture into 1-inch balls, creating approximately 18-24 meatballs.
  3. In the slow cooker, stir together crushed tomatoes, olive oil, diced onion, minced garlic, tomato paste, basil, and red pepper flakes until the sauce is smooth.
  4. Gently nestle the meatballs into the sauce, ensuring they are not overcrowded, and spoon a bit of sauce over the top of each meatball.
  5. Cover and cook on Low for 6 hours or High for 3 hours.