Grab your toothpicks because it’s time to party with my Crockpot BBQ chicken meatballs! I slow-cook juicy, tender chicken meatballs in tangy BBQ sauce for an appetizer that’s as easy as it is crowd-pleasing. Whether you’re hosting a game day spread, a holiday get-together, or a casual potluck, these slow cooker chicken meatballs are guaranteed to disappear fast.
Top Reader Review
I used chicken thighs that I put through my meat grinder with chicken sausages. Amazing
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Crockpot Chicken Meatballs with BBQ Sauce
Throwing homemade meatballs and a simple sauce into the Crockpot is the easiest way to get a party appetizer ready for any occasion! I make my meatballs with ground chicken, Parmesan cheese, and flavorful seasonings, then bake them to lock in moisture before they hit the slow cooker. Once they’re nestled into a pool of sweet and tangy BBQ sauce, my Crockpot works its magic, keeping the meatballs warm, saucy, and ready for guests to grab and go!
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Don’t Skip Par-Baking!
Par-baking locks in juices and forms a light crust, keeping your chicken meatballs tender and helping them hold their shape in the Crockpot. This ensures they stay perfect for parties, even if left on warm for hours.
Crockpot BBQ Chicken Meatballs Recipe
Equipment
- 5- or 6-Qt. Crockpot
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, or until warmed through.2 cups BBQ sauce
Notes
- Don’t overmix the meatball mixture, or they will turn out dense and dry.
- Pre-baking the meatballs locks in juices and helps them hold their shape in the sauce.
- To cook entirely in the Crockpot: cover meatballs with sauce and cook LOW 2-4 hrs or HIGH 1-2 hrs. Sauce may thin; remove meatballs and simmer the sauce on HIGH to thicken.
- For that classic, slightly sweet cocktail meatball flavor, add ½ cup of grape jelly in with the BBQ sauce.
- Frozen meatballs work in a pinch (HIGH 2-4 hrs, LOW 4-8 hrs), but homemade tastes best.
- Properly cooked meatballs should reach 165°F internally.
- Keep warm in the crockpot for up to 3 hours.
- Serve with toothpicks for parties, over rice for dinner, or in sliders with buns.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make BBQ Chicken Meatballs in a Slow Cooker Step by Step
Prep: Gather the list of ingredients for this Crockpot chicken meatballs recipe. Preheat your oven to 425°F, line a baking sheet with aluminum foil or parchment paper, and spray lightly with nonstick spray. Set aside.
Mix the Meat: 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. Take care not to overmix the meat, or your meatballs will turn out dry and tough.
Form the Meatballs: Divide the meatballs mixture, and form it into firm 1-inch meatballs. I like to use a cookie scoop to get evenly-sized meatballs. Place the meatballs on the prepared baking sheet. I was able to make 20 meatballs with my mixture; you may get more or less depending on the size you make them.
Bake the Meatballs: Bake your chicken meatballs in the preheated oven for 10-12 minutes, or until just browning on the outside. The meatballs do not need to be fully cooked through at this point (though they can be). We are just aiming to firm them up so they don’t fall apart and dissolve into the sauce in the Crockpot.
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, or until cooked through to 165°F and saucy.
How to Store, Freeze, 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.
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