Yummy Chicken Parm Meatballs Made Easy in a Slow Cooker with Marinara and Parmesan

Name: Yummy Chicken Parm Meatballs Made Easy in a Slow Cooker with Marinara and Parmesan
Total time: 450 min
Ingredients: 900 g (2 pounds) ground chicken—dark meat works best; 1 teaspoon dried oregano; 3 big garlic cloves, chopped finely; Chopped parsley or basil, about a third cup—plus extra for tossing on top; Salt, 1 tablespoon; Splash in half a cup of panko (breadcrumbs); Half a cup yellow onion, diced up; 1/2 teaspoon black pepper, fresh cracked; 2 eggs, large; Parmesan cheese, finely shredded, 1/3 cup plus a bit more for serving; Shredded mozzarella cheese, about 2 cups (200 g), use if you feel like it; About 1.2 liters total of marinara—2 jars, between 680–710 g each (split for use)

ioanacooks.com

Tender chicken meatballs hang out in marinara with loads of Parmesan and Italian herbs, making weeknight dinners easy and cozy.

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Cooking tools:

Slow cooker
Mixing bowl
Whisk
Fork
Measuring spoon
Spoon

Ingredients

900 g (2 pounds) ground chicken—dark meat works best
1 teaspoon dried oregano
3 big garlic cloves, chopped finely
Chopped parsley or basil, about a third cup—plus extra for tossing on top
Salt, 1 tablespoon
Splash in half a cup of panko (breadcrumbs)
Half a cup yellow onion, diced up
1/2 teaspoon black pepper, fresh cracked
2 eggs, large
Parmesan cheese, finely shredded, 1/3 cup plus a bit more for serving
Shredded mozzarella cheese, about 2 cups (200 g), use if you feel like it
About 1.2 liters total of marinara—2 jars, between 680–710 g each (split for use)