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Slow Cooker Salisbury Chicken Meatballs in a crockpot with thick savory onion-brown gravy and fresh parsley garnish

Slow Cooker Salisbury Chicken Meatballs

Frozen chicken meatballs simmered in a rich savory onion-brown gravy in the slow cooker. A hearty chicken comfort food dinner with only 5 minutes of prep and minimal cleanup.
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Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs frozen chicken meatballs fully cooked preferred; no browning required
  • 2 cups reduced-sodium chicken broth
  • 1 packet brown gravy mix chicken or turkey gravy mix also works
  • 1 packet onion soup mix
  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp cornstarch for slurry
  • 2 tbsp cold water must be cold for slurry to work correctly
  • nonstick cooking spray for slow cooker insert
  • fresh parsley chopped, optional garnish

Equipment

  • Slow cooker or crockpot
  • Medium mixing bowl
  • Whisk
  • Small bowl for cornstarch slurry

Method
 

  1. Spray the inside of the slow cooker insert with nonstick cooking spray.
  2. Pour frozen chicken meatballs directly into the slow cooker. No thawing required.
  3. In a medium bowl, whisk together the chicken broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully smooth with no dry lumps.
  4. Pour the sauce over the chicken meatballs and stir gently to coat. Place the lid on the slow cooker and cook on LOW for 4 to 5 hours. Do not lift the lid during cooking.
  5. About 10 minutes before serving, combine cornstarch and cold water in a small bowl. Stir until completely smooth with no white streaks.
  6. Stir the cornstarch slurry slowly into the slow cooker. Replace the lid and cook on LOW for another 10 minutes until the gravy is thick and silky. Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles.

Notes

Use fully cooked frozen chicken meatballs for the easiest prep. Use reduced-sodium chicken broth to control saltiness. Whisk sauce fully smooth before adding to meatballs. Cold water is essential for the cornstarch slurry. Do not lift the slow cooker lid during the main cook time. Can cook on HIGH for 2 to 3 hours if needed. If using homemade raw chicken meatballs, cook to 165 degrees F in a skillet first before adding to the slow cooker. Freezes well for up to 3 months. Add a splash of chicken broth when reheating if gravy is too thick.