This is a true dump-and-go slow cooker dinner. These Crock Pot Marry Me Chicken Meatballs come together by tossing everything into the Crock Pot, pressing a button, and walking away...no browning, no prep work, no extra dishes!
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Prep Time 5 minutesmins
Cook Time 4 hourshrs
Total Time 4 hourshrs5 minutesmins
Course Main Course
Cuisine American
Servings 6
Calories 648kcal
Ingredients
22ozfrozen chicken meatballs
2teaspoonsalt
1teaspoonblack pepper
2teaspoonItalian seasoning
2teaspoonsmoked paprika
½teaspooncrushed red pepper flakes
1medium onion(finely diced)
2clovesgarlic(minced)
1cupheavy cream
8ozcream cheese
8.5ozjarred sun-dried tomatoes(oil drained)
2cupsfresh spinach
½cupfresh basil leaves(roughly chopped)
2cupsshredded parmesan cheese
Instructions
Combine all ingredients (except spinach, basil, and parmesan cheese) in a Crock Pot.
Cook on low for 3-4 hours, until sauce is smooth and creamy.
Thirty minutes before serving, stir in spinach, basil, and 1 cup of parmesan cheese. Reserve the other cup of cheese for sprinkling before serving.
Serve meatballs and sauce over pasta or rice.
Notes
Use fully cooked frozen chicken meatballs (no thawing or browning needed).
Heavy cream is recommended for a smooth sauce - avoid milk/half-and-half (can curdle).
Cube the cream cheese and nestle it into the sauce so it melts evenly.
Sauce may look thin at first - it thickens as it cooks and again when Parmesan is added.
For a thicker sauce, remove the lid for the last 20–30 minutes or add extra Parmesan.
Add spinach + basil near the end (about the last 30 minutes) so the spinach stays bright and doesn’t water down the sauce.
Taste before salting - meatballs and Parmesan vary in saltiness.
Serving tip: Toss pasta/rice with a little sauce first so it stays creamy.
To double: use a 6–7 quart slow cooker and stir once if you can.