Slow Cooker Chicken Meatballs with Creamy Zucchini Orzo
A comforting and easy meal that brings tender chicken meatballs and cheesy orzo together in one satisfying bowl.
dailyrecipesbook.comThere is nothing better than coming home to a meal that is already cooked and waiting for you. These chicken meatballs are so tender and flavorful, and they soak up all the goodness while cooking in the slow cooker.
The zucchini orzo adds a lovely freshness and creamy texture that balances everything out perfectly. It is a wonderful dish for busy weeknights when you want something homemade but simple to put together.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 medium zucchini, grated
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
Instructions
- 1
In a mixing bowl, combine the ground chicken, breadcrumbs, parmesan, egg, garlic, and Italian seasoning.
- 2
Shape the mixture into small, bite sized meatballs and place them into your slow cooker.
- 3
Pour the marinara sauce over the meatballs and cook on low for 3 hours.
- 4
After the meatballs are cooked, stir in the uncooked orzo, chicken broth, and grated zucchini.
- 5
Cover and cook on high for another 20 to 30 minutes until the orzo is tender and most of the liquid is absorbed.
- 6
Stir in the heavy cream and mozzarella cheese until melted and smooth before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much liquid while stored, just add a splash of broth or water when reheating on the stove.
Made this recipe? Let us know how it went.
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