Crockpot 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
Scale
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.