Slow Cooker Salisbury Chicken Meatballs are the kind of dinner that makes you look like you planned ahead, even when you absolutely did not. Frozen chicken meatballs, a rich savory onion-brown gravy, and your crockpot handle everything while you get on with your day.
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Ingredients for Slow Cooker Salisbury Chicken Meatballs
Almost everything for this recipe lives in the pantry or freezer, which is exactly why it works so well when you have nothing planned. I always keep a bag of frozen chicken meatballs stocked specifically for nights like this. Here is everything you need:
- 1 large bag frozen chicken meatballs (about 2 to 3 lbs) – I recommend fully cooked frozen chicken meatballs so no browning step is needed and the slow cooker can do its job from start to finish
- 2 cups reduced-sodium chicken broth – my preference is always reduced-sodium so the final gravy does not come out too salty from the dry mixes; I swap chicken broth for beef broth to keep this recipe fully chicken-based
- 1 packet brown gravy mix – pro tip: chicken or turkey gravy mix also works beautifully here if you want to keep every element of the dish chicken-focused
- 1 packet onion soup mix – in my experience, this single packet adds both the onion flavor and the seasoning depth that makes the gravy taste like it cooked for hours
- 2 tbsp ketchup – do not skip this; it adds a quiet sweetness that rounds out the savory gravy in a way that is hard to pinpoint but easy to notice
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch (for the slurry)
- 2 tbsp cold water (for the slurry, must be cold)
- Nonstick cooking spray
- Fresh parsley, chopped, for garnish (optional)
Step-by-Step Instructions
I recommend whisking the sauce together before you do anything else so it is ready to pour the moment the chicken meatballs go in. The whole prep really does take about 5 minutes and then the slow cooker takes it from there.
Step 1: Spray the inside of your slow cooker insert with nonstick cooking spray. This simple step prevents the gravy from sticking to the sides during the long cook and makes cleanup noticeably easier at the end.
Step 2: Pour the frozen chicken meatballs directly into the slow cooker. No thawing needed. Fully cooked frozen chicken meatballs heat through safely during the low-and-slow cook process.
Step 3: In a medium mixing bowl, whisk together the chicken broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until fully smooth with no dry lumps. Take an extra minute here. Dry mix that is not fully dissolved at the start will leave clumps in your finished gravy.
Step 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. Chicken meatballs are already fully cooked so they need slightly less time than raw beef would. Try not to lift the lid during cooking as each lift adds roughly 20 minutes to the total time.
Step 5: About 10 minutes before you are ready to serve, combine the cornstarch and cold water in a small bowl. Stir until completely smooth with no white streaks visible. The water must be cold. Warm water activates the cornstarch too early and causes clumping before it ever hits the gravy.
Step 6: Stir the cornstarch slurry slowly into the slow cooker. Replace the lid and continue cooking on LOW for another 10 minutes until the gravy reaches a silky, spoon-coating consistency. Garnish with fresh parsley and serve hot.
Best Sides to Serve with Slow Cooker Salisbury Chicken Meatballs
The rich onion gravy on these chicken meatballs is the star, so the best sides are ones that soak it up or balance the richness with something fresh and simple.
Creamy Mashed Potatoes: Fluffy mashed potatoes absorb the thick gravy in the most satisfying way and turn every bite into pure comfort food. This is the classic pairing and it works every single time. If you love cozy chicken and potato combinations, this Cheesy Chicken and Rice Casserole is another easy weeknight dinner worth bookmarking.
Egg Noodles: Wide egg noodles hold onto the thick gravy beautifully and give the meal a cozy, home-cooked feel that kids and adults both love. If noodle-based chicken dinners are your thing, this Creamy Chicken Mac and Cheese is another easy weeknight pasta worth keeping in your rotation.
Steamed Green Beans: A simple steamed green bean side adds color, crunch, and a clean freshness that cuts through the richness of the gravy. For a fast and satisfying chicken dinner built around green beans, this Easy Chicken Breast and Green Beans is a great option for another night in the week.
Roasted Broccoli: Roasted broccoli with olive oil and salt balances the richness of the chicken meatballs without getting lost on the plate. The slightly caramelized edges add a nice texture contrast to the soft, saucy meatballs.
Steamed Rice: Plain steamed white or brown rice soaks up the savory gravy beautifully and stretches the meal to feed a bigger crowd with no extra effort. For a bowl-style inspiration using chicken and rice, these Sticky Chicken Bowls are worth saving for another busy weeknight.
Crusty Bread: A thick slice of crusty bread is the simplest way to scoop up every last drop of gravy from the plate. No side dish gets more appreciation for less effort.
How to Store and Reheat Salisbury Chicken Meatballs
Store leftover chicken meatballs and gravy together in airtight containers in the refrigerator for up to 4 days. Keeping them stored together is important because the chicken meatballs stay moist and the gravy maintains its flavor when they rest together overnight.
To reheat, warm gently in the microwave in 60-second intervals, stirring between each round. You can also reheat on the stovetop over medium-low heat for about 5 minutes. If the gravy has thickened up too much in the fridge, just add a small splash of chicken broth and stir it in as it heats. It comes right back together.
These Slow Cooker Salisbury Chicken Meatballs freeze well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Pro tip: freeze in individual portion sizes so you can pull out exactly what you need without defrosting the entire batch every time.
Frequently Asked Questions
Can I cook this on HIGH instead of LOW to save time?
Yes. Cook on HIGH for 2 to 3 hours if you need dinner faster. Since the chicken meatballs are already fully cooked, they just need time to absorb the gravy flavor. LOW for 4 to 5 hours gives the richest result, but HIGH works when time is short.
Do the frozen chicken meatballs need to be thawed before going in?
No. Add them straight from the freezer. Since they are fully cooked, the slow cooker simply heats them through and infuses them with the gravy flavor during the cook time.
Can I use homemade raw chicken meatballs instead of frozen?
Yes, but one extra step is required. Brown the raw chicken meatballs in a skillet over medium-high heat until the internal temperature reaches 165 degrees F before adding them to the slow cooker. This ensures they are fully cooked through and hold their shape during the long simmer. Pre-cooked frozen meatballs do not need this step.
Slow Cooker Salisbury Chicken Meatballs
Ingredients
Equipment
Method
- Spray the inside of the slow cooker insert with nonstick cooking spray.
- Pour frozen chicken meatballs directly into the slow cooker. No thawing required.
- 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.
- 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.
- About 10 minutes before serving, combine cornstarch and cold water in a small bowl. Stir until completely smooth with no white streaks.
- 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.
