Hearty Slow Cooker Chicken Parmesan Meatballs

Pour half of the marinara sauce into a 6-quart or larger slow cooker and set aside.

In a large bowl, whisk the eggs until well-beaten.

Add the panko breadcrumbs, Parmesan cheese, minced yellow onion, chopped fresh parsley, minced garlic, kosher salt, dried oregano, and freshly ground black pepper to the egg mixture. Stir until evenly combined.

Add the ground chicken to the mixture and gently combine using your hands, avoiding overmixing.

Moisten your hands with water to prevent sticking, then form the meat mixture into 1 1/2-inch meatballs, using about 2 tablespoons for each.

Place each formed meatball into the slow cooker, arranging them in the marinara sauce. You will have about 1 1/2 layers of meatballs.

Pour the remaining marinara sauce evenly over the meatballs in the slow cooker.

Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or until the meatballs are cooked through and the flavors meld.

In the last 15 minutes of cooking, sprinkle mozzarella cheese on top of the meatballs and cover the slow cooker to allow the cheese to melt.

Garnish with additional parsley and serve with grated Parmesan cheese on the side.