Slow Cooker Chicken Meatball Stew Recipes
SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE
These slow cooker meatballs are Italian style but with a twist, ground chicken instead of beef. Serve over pasta of your choice or use the meatballs and sauce to make a sub. Leftover sauce freezes well.
Provided by Bren
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
- Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
- Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 27.9 g, Cholesterol 121.1 mg, Fat 13.4 g, Fiber 6.6 g, Protein 37.5 g, SaturatedFat 3.6 g, Sodium 1559.4 mg, Sugar 0.9 g
SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
SLOW COOKER MEATBALL STEW
Easy and tasty recipe. Original came from the Pillsbury SlowCooker Book. I've slightly modified it to suit our tastes. This isn't overly hot but has some nice bit of spice flavour. For added kick, you could add one tsp of dried chili peppers. **May9, 2008 - it appears not all slowcookers are the same so I have made a small adjustment with the addition of water to the recipe. My cooker doesn't require this but it appears to be a minority! So give it a whirl and then adjust recipe to suit yours.
Provided by Debi9400
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- ***VERY IMPORTANT - Layer all ingredients into the slow cooker in order shown on the ingredient list!
- Cover; cook on LOW setting for 8-10 hours.
- Stir gently before serving.
Nutrition Facts : Calories 154.9, Fat 2, SaturatedFat 0.8, Cholesterol 1.7, Sodium 605.7, Carbohydrate 30.1, Fiber 6, Sugar 8.4, Protein 7.3
SLOW COOKER CHICKEN BRUNSWICK STEW
This stew is sweet, tangy, and delicious. It is from my Husbands Grandma who lives in Fairfax, Virginia. Don't be scared off by the long list of ingredients, it is super easy to put together. It is very addictive. Great on a cold winter day!
Provided by Munchkin Mama
Categories Stew
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
- Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
- A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.
KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER
For this recipe I use frozen chicken tenders or chicken breasts (yes, frozen) in my slow cooker. This is a good recipe to substitute beans, veggies, etc. and make it the way you want. This will make 10 "healthy" servings (thats 1/2 a chicken breast) so judge your servings on your families appitite.
Provided by Annacia
Categories Stew
Time 4h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place frozen chicken breasts or tenders in bottom of slow cooker.
- Add remaining ingredients except cream cheese.
- Cook on high for 4-5 hours (less if chicken isn't frozen).
- At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
- You can leave all the liquid if you want a soup.
- Add cream cheese, cook on warm setting for 30 minutes, then stir.
- This can be served over rice or wrapped in flour tortillas.
- One healthy serving is 1/2 a breast or 2 large chicken tenders.
SLOW-COOKER MEATBALL STEW
This recipe was a lifesaver when I worked full time and needed a dinner that we all would enjoy when we got home. It is perfect to let your young ones help prepare. They can chop, peel, mix and pour. It doesn't matter if the veggies are all different sizes-your children will still devour this fun and tasty stew. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.
Nutrition Facts : Calories 449 calories, Fat 26g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 1322mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 4g fiber), Protein 16g protein.
SLOW-COOKED MEATBALL STEW
I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. -Iris Schultz, Miamisburg, Ohio
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.
Nutrition Facts : Calories 291 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1400mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.
SLOW-COOKER MEATBALL STEW
Layer veggies and purchased meatballs in the slow cooker, turn on and go!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 6
Number Of Ingredients 8
Steps:
- In 4- to 5-quart slow cooker, layer all ingredients in order listed.
- Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 1/2 Cups, Sodium 980 mg, Sugar 8 g, TransFat 1/2 g
SLOW COOKER CHICKEN MEATBALL STEW
This slow cooker chicken meatball stew is quick and super easy! Serve over any pasta or noodles!
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h45m
Yield 6
Number Of Ingredients 17
Steps:
- Place carrots in the bottom of a slow cooker, then place meatballs on top.
- Combine diced tomatoes with juice, tomato paste, chicken broth, red wine, onion, garlic, olive oil, sugar, oregano, basil, garlic powder, seasoned salt, cayenne pepper, and black pepper in a bowl; pour over meatballs and carrots in the slow cooker.
- Cover and cook on Low for 4 to 6 hours. Add thawed Italian vegetables, cover, and cook on High until vegetables are done, about 30 minutes.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 32.2 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 6.8 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 724.5 mg, Sugar 9.7 g
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
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