Here’s a slow cooker recipe for your next busy weeknight! Put it together in the morning and forget about it.
Sauce:
¼ cup sriracha sauce
½ cup apricot preserves
½ cup honey
1 cup chicken broth
Salt and pepper to taste
Meatballs:
2 lbs ground chicken
½ cup breadcrumbs
1 egg
Cornstarch slurry
1 Tablespoon cornstarch
1 Tablespoon cold water
Directions:
- Combine chicken, breadcrumbs, and egg in a large bowl. Roll into meatballs about 1” in diameter
- Place meatballs in the bottom of a crockpot
- In a microwave safe bowl, heat 1 cup of chicken broth. Whisk in remaining ingredients. Pour over the meatballs and cover.
- Set the slow cooker to low for a minimum of 4 hours
- Just before serving, make a cornstarch slurry in a small bowl. Add it to the slow cooker and stir until thick
Makes 8 servings
Exchanges: 3 Protein, 2 Starch
Customize it!
- Try using buffalo sauce instead of sriracha sauce
- Substitute peach jam or orange marmalade instead of apricot preserves
- Serve with rice and sauteed snap peas, red peppers, broccoli, and onion
- Make it a finger food by serving with toothpicks