Grab your toothpicks because it’s time to party with these crockpot BBQ chicken meatballs! I slow-cooked juicy chicken meatballs with tangy BBQ sauce to create an easy and flavorful one-bite snack! These from-scratch crockpot chicken meatballs are always the star of any potluck or party!
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.
What’s in This Crockpot Chicken Meatballs Recipe?
- Ground Chicken: Creates a light and tender meatball.
- Egg: Helps bind the meatballs together.
- Dijon Mustard: Adds a touch of tanginess.
- Breadcrumbs: While Panko breadcrumbs are my favorite in this easy meatball recipe, replace them with your favorite kind of breadcrumbs or whatever you have on hand.
- Parmesan Cheese: Adds a salty and umami flavor.
- Seasonings: Garlic powder, onion powder, Italian seasoning, salt, and pepper enhance the BBQ flavor.
- BBQ Sauce: Use your favorite kind of store-bought or homemade BBQ sauce. For a little kick, choose a spicy BBQ sauce.
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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.
Notes and Tips
- To make gluten-free: Use gluten-free bread crumbs and make sure the BBQ sauce and mustard are certified gluten-free.
- To make ahead: Follow the recipe through step 4. Freeze cooked meatballs in an airtight container for up to 2 months. When ready to serve, transfer the frozen meatballs to the crockpot and continue with step 4. Add an extra hour to the slow cooking time.
Top Reader Review
“I used chicken thighs that I put through my meat grinder with chicken sausages. Amazing” -Debi Monroe
Crockpot BBQ Chicken Meatballs Recipe
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ cup Panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups BBQ sauce
Instructions
- 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 the chicken, egg, oil, mustard, breadcrumbs, Parmesan, garlic and onion powders, Italian seasoning, salt, and pepper.1 pound ground chicken, 1 large egg, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, ½ cup Panko breadcrumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Form into firm 1-inch meatballs. Place meatballs on prepared baking sheet.
- Bake for 10-12 minutes.
- Transfer the meatballs to the crockpot insert. Pour the BBQ sauce over the meatballs and stir to coat. Cook on low for 1-2 hours until warmed through.2 cups BBQ sauce
Notes
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.
I used chicken thighs that I put through my meat grinder with chicken sausages. Amazing
Thanks for sharing!