These tender Crockpot Chicken and Stuffing Meatballs turn the familiar flavors of a chicken and stuffing dinner into an easy, family-friendly comfort meal. Ground chicken and seasoned stuffing mix make the meatballs incredibly flavorful, while a rich chicken gravy keeps every bite moist and delicious.
Serve these slow cooker chicken meatballs over creamy mashed potatoes with green beans or roasted carrots for a cozy dinner that tastes like Thanksgiving without all the work.
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Why You’ll Love This Recipe
- Easy to prepare with simple grocery-store ingredients
- Packed with savory chicken, sage, and stuffing flavor
- Perfect for serving over mashed potatoes
- Great for busy weeknights, Sunday dinner, or holiday leftovers
- Can be assembled ahead of time
- Makes plenty of creamy gravy for spooning over everything
What Are Chicken and Stuffing Meatballs?
Chicken and stuffing meatballs are made by combining ground chicken with dry seasoned stuffing mix instead of traditional breadcrumbs. The stuffing adds texture and plenty of savory poultry seasoning, including familiar flavors such as sage, onion, celery, and thyme.
The meatballs are briefly baked to help them hold their shape and then finished in the Crockpot with creamy chicken gravy. The result is a tender meatball dinner that combines chicken, stuffing, and gravy in every bite.
Ingredients
For the chicken meatballs
- 2 pounds ground chicken
- 1 (6-ounce) box chicken-flavored stuffing mix
- 2 large eggs
- ½ cup chicken broth
- ½ cup finely diced yellow onion
- 1 teaspoon garlic powder
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Nonstick cooking spray
For the gravy
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1½ cups low-sodium chicken broth, divided
- 1 (0.87-ounce) packet chicken gravy mix
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch, optional
- 2 tablespoons cold water, optional
How to Make Chicken and Stuffing Meatballs in the Crockpot
1. Crush the stuffing mix
Place the dry stuffing mix in a food processor and pulse several times until it resembles coarse breadcrumbs. You can also place it in a zip-top bag and crush it with a rolling pin.
The crumbs do not need to be completely fine. Leaving a few small pieces gives the meatballs more stuffing texture.
2. Prepare the meatball mixture
Add the crushed stuffing mix and ½ cup chicken broth to a large mixing bowl. Stir and let it sit for about five minutes so the stuffing can soften.
Add the ground chicken, eggs, diced onion, garlic powder, sage, thyme, black pepper, and parsley. Gently mix everything together until just combined.
Avoid overworking the mixture because that can make chicken meatballs dense or rubbery.
3. Shape the meatballs
Preheat the oven to 400°F and lightly coat a parchment-lined baking sheet with nonstick cooking spray.
Use a medium cookie scoop to portion the mixture into approximately 24 meatballs. Gently roll each portion and arrange the meatballs on the prepared baking sheet.
If the mixture sticks to your hands, lightly wet them before rolling.
4. Bake the meatballs
Bake the meatballs for 12–15 minutes. They do not need to be completely cooked through at this point. Baking firms the outside so the meatballs hold their shape in the slow cooker.
5. Mix the gravy
Whisk together the cream of chicken soup, 1 cup chicken broth, gravy mix, poultry seasoning, and black pepper in the Crockpot.
6. Slow cook
Place the browned meatballs in the gravy and gently turn them to coat. Cover and cook on LOW for 2–3 hours or until the center of the meatballs reaches 165°F.
Ground chicken is lean, so avoid cooking the meatballs longer than necessary.
7. Adjust the gravy
If the gravy is thicker than you prefer, stir in the remaining chicken broth a little at a time.
For thicker gravy, whisk together the cornstarch and cold water. Stir the slurry into the hot gravy, cover, and cook on HIGH for another 10–15 minutes.
Garnish with fresh parsley and serve warm.
The Secret to Tender Chicken Meatballs
Ground chicken can become dry when it is overmixed or overcooked. For the most tender meatballs, gently fold the mixture together just until the ingredients are evenly distributed.
The softened stuffing and eggs provide moisture and structure. Briefly baking the meatballs also helps them hold together without requiring hours of cooking in the Crockpot.
What to Serve with Chicken and Stuffing Meatballs
These creamy chicken meatballs are especially good served over something that can catch all that gravy. Try them with:
For a Thanksgiving-inspired dinner, serve the meatballs with mashed potatoes, green beans, and a spoonful of cranberry sauce.
PrintCrockpot Chicken and Stuffing Meatballs with Gravy
Tender chicken and stuffing meatballs are baked until lightly browned and then finished in the Crockpot with rich chicken gravy. Serve them over mashed potatoes with green beans and cranberry sauce for an easy comfort-food dinner.
- Prep Time: 25 minutes
- Cook Time: 2 HOURS 30 MINUTES
- Total Time: 2 hours 55 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Stuffing Meatballs
- 2 pounds ground chicken
- 1 (6-ounce) box chicken-flavored stuffing mix, coarsely crushed
- ½ cup low-sodium chicken broth
- 2 large eggs
- ½ cup finely diced yellow onion
- 1 teaspoon garlic powder
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 2 tablespoons finely chopped fresh parsley
- Nonstick cooking spray
Chicken Gravy
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1½ cups low-sodium chicken broth, divided
- 1 (0.87-ounce) packet chicken gravy mix
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch, optional
- 2 tablespoons cold water, optional
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly coat it with nonstick cooking spray.
- Place the dry stuffing mix in a food processor and pulse until it resembles coarse breadcrumbs. Alternatively, place it in a zip-top bag and crush it with a rolling pin.
- Add the crushed stuffing mix and ½ cup chicken broth to a large mixing bowl. Stir and let the mixture stand for 5 minutes to soften.
- Add the ground chicken, eggs, diced onion, garlic powder, sage, thyme, black pepper, and parsley.
- Gently combine the ingredients with clean hands or a fork. Stop mixing as soon as the ingredients are evenly incorporated.
- Use a medium cookie scoop to portion the mixture into approximately 24 meatballs. Gently shape them and arrange them on the prepared baking sheet.
- Bake for 12–15 minutes, until the meatballs are lightly browned and firm enough to hold their shape. They will finish cooking in the slow cooker.
- Whisk the cream of chicken soup, 1 cup chicken broth, chicken gravy mix, poultry seasoning, and black pepper together in a 6-quart slow cooker.
- Transfer the meatballs to the slow cooker and gently turn them in the gravy.
- Cover and cook on LOW for 2–3 hours, or until the meatballs reach an internal temperature of 165°F.
- Check the consistency of the gravy. If it is too thick, stir in some or all of the remaining ½ cup chicken broth.
- For thicker gravy, whisk the cornstarch and cold water together until smooth. Stir the slurry into the gravy, cover, and cook on HIGH for 10–15 minutes.
- Garnish with chopped parsley. Serve over mashed potatoes with green beans and cranberry sauce, if desired.
Notes
- Use low-sodium chicken broth because the stuffing mix, condensed soup, and gravy mix already contain salt.
- Do not overwork the meatball mixture. Gentle mixing produces more tender chicken meatballs.
- Lightly wet your hands if the mixture sticks while shaping.
- Baking the meatballs before slow cooking helps them hold their shape and adds flavor.
- Ground turkey can be substituted for ground chicken.
- Slow cookers vary. Begin checking the meatballs after 2 hours and cook until they reach 165°F.
- Avoid leaving the meatballs in the slow cooker all day because lean ground chicken can dry out.
- Refrigerate leftovers with the gravy in an airtight container for up to 3 days.
- Freeze cooled meatballs and gravy for up to 2 months.
Suggested Serving
Serve four meatballs per person over creamy mashed potatoes. Spoon the chicken gravy over the top and add green beans and whole-berry cranberry sauce on the side.
Make It Your Own
Add cranberries
Mix ½ cup of finely chopped dried cranberries into the chicken mixture for a sweet and savory holiday variation.
Add mushrooms
Sauté eight ounces of sliced mushrooms and add them to the gravy before cooking.
Use ground turkey
Ground turkey works well in place of ground chicken. Choose regular ground turkey rather than an extremely lean variety for the most tender results.
Add vegetables
Stir frozen peas into the Crockpot during the final 15 minutes of cooking.
Make the gravy richer
Stir ¼ cup of sour cream or heavy cream into the finished gravy just before serving. Do not allow the gravy to boil after adding sour cream.
Add a crispy stuffing topping
Sprinkle prepared stuffing over the meatballs before serving. Broil it separately on a baking sheet first if you want a crisp, golden topping.
Recipe Tips
- Use low-sodium chicken broth because stuffing mix, condensed soup, and gravy mix already contain salt.
- Crush the stuffing before adding it to the meatball mixture so the meatballs hold together properly.
- Do not add extra salt until you taste the finished gravy.
- Use a cookie scoop to keep the meatballs evenly sized.
- Bake the meatballs before placing them in the Crockpot so they do not fall apart.
- Always cook ground chicken to an internal temperature of 165°F.
- Keep the slow cooker covered as much as possible to maintain an even temperature.
- Avoid cooking the meatballs all day. Ground chicken can dry out during an extended cooking time.
Can You Prepare Them Ahead of Time?
Yes. Shape and bake the chicken meatballs up to one day in advance. Let them cool, place them in an airtight container, and refrigerate.
When you are ready to cook, prepare the gravy in the Crockpot, add the refrigerated meatballs, and cook on LOW for 2–3 hours.
You can also mix the gravy ingredients ahead of time and store them separately in the refrigerator.
Storing and Reheating
Store leftover chicken and stuffing meatballs with the gravy in an airtight container in the refrigerator for up to three days.
Reheat them gently in a covered saucepan over medium-low heat or in the microwave. Add a splash of chicken broth if the gravy becomes too thick.
Can You Freeze Chicken and Stuffing Meatballs?
Yes. Allow the cooked meatballs and gravy to cool completely before transferring them to a freezer-safe container. Freeze for up to two months.
Thaw overnight in the refrigerator and reheat gently. The creamy gravy may separate slightly after freezing, but stirring it well as it reheats should bring it back together.
Frequently Asked Questions
Can I put raw chicken meatballs directly into the Crockpot?
You can, but baking them first is strongly recommended. Browning helps the meatballs hold their shape and prevents excess fat and liquid from thinning the gravy.
Can I use prepared stuffing instead of dry stuffing mix?
Dry boxed stuffing mix works best because it absorbs moisture from the eggs, broth, and ground chicken. Prepared stuffing may make the mixture too soft.
What stuffing mix should I use?
Chicken-flavored or savory herb stuffing mix works especially well. Turkey or cornbread stuffing can also be used if you want a slightly different flavor.
Why are my chicken meatballs tough?
Chicken meatballs can become tough when the mixture is overworked or the meatballs are cooked too long. Mix gently and remove them from the heat once they reach 165°F.
Can I make this recipe without condensed soup?
Yes. Replace the condensed soup with approximately 1¼ cups of thick homemade chicken gravy. Reduce the added broth as needed so the sauce does not become too thin.
Can I double the recipe?
Yes, as long as your slow cooker is large enough to hold the meatballs without packing them too tightly. A doubled batch works best in a 7- or 8-quart slow cooker.
Final Thoughts
These Crockpot Chicken and Stuffing Meatballs with Gravy deliver all the cozy flavors of a homemade chicken and stuffing dinner in one easy meal. The savory stuffing keeps the chicken meatballs flavorful, while the creamy gravy makes them perfect for piling over a generous scoop of mashed potatoes.
It is an easy comfort-food dinner for fall, winter, busy weeknights, or any time you are craving Thanksgiving flavors without roasting an entire turkey.
