Slow Cooker Honey Chipotle Meatballs
Addicting! These slow cooker honey chipotle meatballs are made with chicken and are so easy to put together! Just 10 simple ingredients and these come together in a flash! You can make them even quicker if you swap out the homemade meatballs for the remade frozen ones!
Servings: 12 -14 appetizer size servings
Ingredients
meatballs:
- 2 pounds ground chicken or turkey
- 1 cup Italian breadcrumbs or panko
- 2 large eggs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon EACH: garlic powder AND onion powder
- 1 1/2 teaspoon salt + 1/2 teaspoon pepper
sauce:
- 1 13-ounce jar cherry preserves
- 1 18-ounce bottle honey chipotle barbecue sauce
- ½ teaspoon EACH: red pepper flakes AND garlic powder
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line two baking sheets with parchment or foil; set aside.
- MIX: In a large bowl, add the eggs, panko, seasonings and combine, then add the meat and mix. Using a 1 tablespoon measuring scoop, measure and roll out the meatballs, about 50-60. Place on baking sheets and bake for 9 minutes.
- SLOW COOKER: In a large measuring cup, whisk together the ingredients for the sauce. Spray the insert of a 3-quart slow cooker (or larger) with nonstick cooking spray. Pour in one-third of the sauce. Place the meatballs in the slow cooker. And cover with the remaining sauce. Cover and cook on low for 2 hours. Stir gently after the first hour. Sprinkle with chopped green onions or parsley before serving if desired.
