Here’s a slow cooker recipe for your next busy weeknight! Put it together in the morning and forget about it. 


¼ cup sriracha sauce

½ cup apricot preserves

½ cup honey

1 cup chicken broth

Salt and pepper to taste


2 lbs ground chicken

½ cup breadcrumbs

1 egg

Cornstarch slurry

1 Tablespoon cornstarch

1 Tablespoon cold water


  1. Combine chicken, breadcrumbs, and egg in a large bowl. Roll into meatballs about 1” in diameter
  2. Place meatballs in the bottom of a crockpot
  3. In a microwave safe bowl, heat 1 cup of chicken broth. Whisk in remaining ingredients. Pour over the meatballs and cover.
  4. Set the slow cooker to low for a minimum of 4 hours
  5. 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
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