Slow cooker chicken meatballs

Let your slow cooker do all the work with this recipe from Dr. Joey Shulman!



For the sauce:


  1. In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs. In a small sauté pan, heat olive oil over medium heat and add garlic. Sauté until garlic is golden, being very careful not to burn
  2. Pour crushed tomatoes into a crock-pot with bay leaf. Add garlic and oil. Drop meat balls into the sauce cover and set crock pot to low for 4-6 hours. When meatballs are ready, add fresh chopped basil and parsley. Serve with noodle of your choice (zucchini or spaghetti squash) or enjoy on their own.

1 serving = 4 meatballs