Slow Cooker Chicken Apple Butter Meatballs
This cozy slow-cooker dish pairs tender chicken meatballs with a rich, warmly-spiced apple butter sauce to create the perfect fall dinner or crowd-pleasing appetizer. Best of all, it’s incredibly easy to make—just mix, shape, and let the slow cooker do all the work for a delicious, low-effort meal.
Ingredients
- Granny Smith apple (0.17 units)
- ground chicken (1 pound)
- panko (0.5 cup)
- egg (1 units)
- kosher salt (1.5 teaspoon)
- fresh thyme (1 teaspoon)
- poultry seasoning (0.75 teaspoon)
- black pepper (0.5 teaspoon)
- apple butter (1.5 cups)
- chicken stock (1 cup)
- Worcestershire sauce (1 teaspoon)
- chicken bouillon granules (0.75 teaspoon)
- unsalted butter (2 tablespoons)
- decorative toothpicks (0 units)
Instructions
- Gather all ingredients.
- Peel apple; discard peels. Grate apple on the largest holes of a box grater to yield 2/3 cup. Place grated apple in a large bowl.
- Add chicken, panko, egg, salt, thyme, poultry seasoning, and black pepper to bowl with grated apples. Mix until just combined. Shape into 18 balls (about 2 tablespoons each).
- Stir together apple butter, chicken stock, Worcestershire, and chicken bouillon in a 6-quart slow cooker bowl. Place meatballs in sauce mixture.
- Cover and cook until meatballs are cooked through and sauce thickens enough to coat the meatballs, about 2 hours on HIGH or 4 hours on LOW, stirring halfway through. Stir in butter until melted and season with additional salt to taste.
- Transfer meatballs and sauce to a platter; insert each meatball with a toothpick and garnish with chopped thyme.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 566
- fat: 21 g
- sats: 8 g
- carbs: 62 g
- fibre: 3 g
- protein: 32 g
- salt: 0 g