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Slow Cooker Swedish Chicken Meatballs

These tasty Swedish meatballs make a great appetizer for your next holiday party. Set them up ahead of time and focus on other party prep while the slow cooker goes to work.

Serves 6
Ready in 290 mins
Prep time 15 mins
Cooking time 275 mins
400 calories per serving


> 1 lb ground chicken
> 1/2 medium onion, chopped
> 1 large egg, lightly beaten
> 1/2 cup panko bread crumbs
> 1/2 cup Parmesan cheese
> 1 tsp poultry seasoning
> 1 1/4 cups low-sodium beef broth
> 1 (10.5 oz) can condensed cream of mushroom soup
> 1/2 cup half & half
> 2 tbsp cornstarch
> 1 tbsp Worcestershire sauce
> 1 tsp garlic powder
> 1/4 tsp nutmeg
> 1/2 cup sour cream
> 2 tbsp chopped parsley

To Serve (Optional):

> Mashed potatoes
> Egg noodles


Preheat oven to 400°F with a rack in center position. Line a large baking sheet with parchment. In a medium bowl, combine ground chicken, onion, egg, bread crumbs, Parmesan and poultry seasoning. Mix to combine. Form meat mixture into 1" balls. Arrange meatballs on prepared baking sheet. Bake 20 to 25 minutes, until golden brown and fully cooked.
Meanwhile, in a 6-qt. slow cooker, whisk together broth, cream of mushroom, half & half, cornstarch, Worcestershire sauce, garlic powder and nutmeg. Season with salt and pepper. Whisk until smooth.
Transfer cooked meatballs to slow cooker. Cover and cook until meatballs are hot and sauce has thickened, 4 hours on low or 2 hours on high.
Stir sour cream into the sauce and season with salt and pepper to taste. Sprinkle with chopped parsley.


Serve with mashed potatoes or egg noodles to turn this hearty appetizer into a meal.

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