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meatballs in a bowl
Yuliia StsepelevaYuliia Stsepeleva

Crockpot Chicken Meatball Stew

A slow-cooked chicken meatball stew with mushrooms, zucchini, and tomato passata.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lbs chicken mince 10% of fat
  • 1 onion chopped finely
  • 1/2 lb mushrooms chopped
  • 1 medium zucchini sliced half circles
  • 1 egg
  • 3 tbsp grated Parmesan
  • 1/2 cup panko
  • 1/2 tsp salt
  • 1/2 tsp chicken seasoning
  • 2 tbsp frying oil divided
  • 1 can tomato passata

Method
 

  1. In a deep bowl, mix chicken mince, chopped onion, egg, Parmesan, panko, salt, and chicken seasoning well.
  2. With wet hands or an ice cream scoop, form approx. 1.5 inch meatballs. Fry in 1 tbsp oil over medium heat for about 5-6 mins; set aside.
  3. In another tbsp oil, fry mushrooms and zucchini over low heat for 4-5 mins, stirring.
  4. Add passata to the crockpot, then meatballs, mushrooms, and zucchini. Mix gently. Cover and cook for 3 hours on high or 4 hours on medium.
  5. Serve hot with salad or fresh greens.

Notes

Don't add any water because zucchini gives a lot of water. Don't open the lid too often, because the heat goes out and it takes longer. Good with pasta, mashed potatoes, rice or crusty bread. Keep leftovers in a fridge up to 3-4 days.
Total time: 3 hours 20 minutes to 4 hours 20 minutes.