Slow Cooker Chicken Meatballs with Creamy Zucchini Orzo
This comforting dinner pairs tender chicken meatballs with a silky, veggie packed orzo that the whole family will love.
recipesbynani.comThere is something so cozy about a meal that comes together in the slow cooker. These chicken meatballs turn out juicy and full of flavor, making them a perfect staple for busy weeknights when you want a home cooked dinner without standing over the stove all night.
My favorite thing about this recipe is how the zucchini melts right into the cheesy orzo. It is a fantastic way to sneak in some extra greens while enjoying a bowl of pure comfort food that feels like a big hug.
🧺 Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 jar of your favorite marinara sauce
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1 medium zucchini, grated
- 1/2 cup heavy cream
- Salt and black pepper to taste
👩🍳Instructions
- 1
In a large bowl, gently mix the ground chicken, breadcrumbs, parmesan, egg, garlic, and oregano until combined.
- 2
Shape the mixture into small, bite sized meatballs and place them into the bottom of your slow cooker.
- 3
Pour the marinara sauce over the meatballs and cook on low for 3 hours.
- 4
About 30 minutes before serving, stir the dry orzo, chicken broth, and grated zucchini into the slow cooker.
- 5
Continue cooking on high until the orzo is tender and most of the liquid is absorbed.
- 6
Stir in the heavy cream and season with salt and pepper before serving warm.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the sauce gets a little thick after chilling, just add a splash of broth or water when you reheat it on the stove to bring the creaminess back.
Made this recipe? Let us know how it went.
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