Ingredients:

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves
  • 2 tbsp freshly grated parmesan

Instructions:

  1. In a large mixing bowl, whisk together the egg, parmesan, breadcrumbs, garlic powder, dried oregano, salt, and black pepper.
  2. Add the ground chicken to the bowl and gently mix until just combined; roll the mixture into 18-20 golf-ball-sized spheres.
  3. Pour the marinara sauce into the bottom of the slow cooker, spreading it into an even layer.
  4. Gently nestle the chicken meatballs into the sauce, ensuring they are not overcrowded.
  5. Cover and cook on LOW for 4 hours or HIGH for 2 hours until the meatballs reach an internal temperature of 165°F (74°C).
  6. Sprinkle the shredded mozzarella and extra parmesan over the top of the meatballs.
  7. Replace the lid for an additional 15–20 minutes until the cheese is fully melted.
  8. Garnish with torn fresh basil immediately before serving.