Slow Cooker Chicken Meatballs

• 1- 1/2 jar (24 Oz. Jar) Your Favorite Marinara Sauce
• 3 cloves Garlic, Minced
• 13 whole Red Onion, Chopped
• 3 leaves Fresh Basil
• 1 pound Ground Chicken
• 2 Tablespoons Montreal Steak Seasoning
• 1/2 teaspoons Crushed Red Pepper
• 1 whole Egg
• 1 Tablespoon Olive Oil
• 1/2 cups Breadcrumbs
• 1/2 cups Shredded Parmesan Cheese

1. Pour the marinara sauce into your slow cooker and set it on low.
2. Mince the garlic, chop the onion, and chiffonade the basil.
3. In a large mixing bowl, combine the garlic, onion, basil, chicken, steak seasoning, red pepper, egg, olive oil, breadcrumbs, and cheese.
4. Mix well with a spoon or your hands (hands work best!
5. ).
6. Form chicken mixture into 1.5 inch balls.
7. I get about 9 or 10 meatballs out of this.
8. Drop meatballs into the sauce and use a spoon to make sure each ball has sauce covering it.
9. Cover and let cook on low for about 5 hours or until meatballs show no pink on the inside.
10. Serve on a roll, over pasta, or whatever you want!
11. Note: I never measure my ingredients for this recipe and change them up frequently so feel free to add/subtract ingredients and amounts as you like.
12. My measurements here are approximations.
13. This is not a fussy recipe and will taste delicious no matter what.

favorite marinara sauce, garlic, red onion, fresh basil, chicken, red pepper, egg, olive oil, breadcrumbs, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-meatballs/ (may not work)