Crockpot Marry Me Chicken Meatballs
Creamy Crockpot Marry Me Chicken Meatballs are an easy slow cooker dinner made with tender chicken meatballs in a rich parmesan sun-dried tomato sauce. Serve them over egg noodles, rice, mashed potatoes, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: Tuscan Inspired
Ingredients
Scale
- 28 ounces frozen fully cooked chicken meatballs
- ½ cup chicken broth
- ½ cup chopped sun-dried tomatoes packed in oil
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ¼ cup chopped fresh basil, plus more for serving
Instructions
- Add the frozen chicken meatballs to the crockpot.
- Pour the chicken broth over the meatballs. Add the chopped sun-dried tomatoes, garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir gently to coat.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the meatballs are heated through.
- During the final 20 to 30 minutes of cooking, stir in the heavy cream, parmesan cheese, and fresh basil.
- Cover and cook until the parmesan has melted and the sauce is creamy. Stir once more before serving.
- Garnish with extra basil and parmesan. Serve over egg noodles, pasta, rice, mashed potatoes, or with crusty bread.
Notes
- Use fully cooked frozen chicken meatballs. Turkey meatballs work well, too.
- Freshly grated parmesan melts smoother than pre-shredded parmesan.
- For a thicker sauce, leave the crockpot uncovered for the last 10 to 15 minutes of cook time.
- For spinach Marry Me Chicken Meatballs, stir in 2 cups fresh baby spinach with the cream and parmesan.