Crockpot BBQ chicken meatballs are one of my favorite party appetizers. Tender and flavorful on their own, I made these chicken meatballs even better by dousing them in BBQ sauce. Made with ground chicken, Parmesan cheese, spices, and more, there is so much to love about this simple meatball recipe.
How to Store and Reheat
Store leftover crockpot chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
How to Make Crockpot BBQ Chicken Meatballs Step by Step
Mix the Meat: Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper and spray lightly with nonstick spray. Set aside. In a large bowl, gently combine 1 pound of ground chicken, 1 large egg, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, ½ cup of Panko breadcrumbs, ⅓ cup of grated Parmesan cheese, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Form the Meatballs: Form into firm 1-inch meatballs. Place the meatballs on the prepared baking sheet. Bake the Meatballs: Bake for 10-12 minutes. Slow Cook the Meatballs: Transfer the meatballs to the crockpot insert. Pour 2 cups of BBQ sauce over the meatballs and stir to coat. Cook on low for 1-2 hours until warmed through.
More Chicken Meatball Recipes We Love
Chicken Enchilada Meatballs Buffalo Chicken Meatballs Greek Chicken Meatballs Chicken Parmesan Meatballs Curry Chicken Meatballs Italian Baked Chicken Meatballs Asian Chicken Meatballs Thai Chicken Meatballs
