SLOW COOKER CHICKEN MEATBALLS WITH ASIAGO CREAM GRAVY

SLOW COOKER CHICKEN MEATBALLS WITH ASIAGO CREAM GRAVY

INGREDIENTS
For Meatballs:
  • 1 pound ground chicken
  • ½ cup old fashioned oats
  • 1 tablespoon milk
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 6-8 oz sliced mushrooms
  • 2 tablespoons butter
For gravy:
  • 2½ cups chicken broth
  • 1 tablespoon corn starch
  • ½ cup heavy cream
  • ½ cup shredded asiago cheese
INSTRUCTIONS
  1. All all meatball ingredients except for mushrooms and butter into a small bowl
  2. Work together with hands until combined but don’t overwork or your meatballs will get tough
  3. In large skillet over medium high heat melt butter
  4. Carefully add meatballs and cook for about 2 minutes on each side until lightly browned
  5. Transfer to slow cooker and add mushrooms
  6. Whisk together broth and cornstarch
  7. Pour over meatballs
  8. Cover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked through
  9. Remove meatballs and stir in cream and cheese (adding more of either to taste if desired)
  10. Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightly
  11. Garnish with fresh thyme and parsley if desired
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