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+ servings

Slow Cooker Chicken Parmesan Meatball Subs

Servings: 5


  • 1 lb ground chicken
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup Panko Breadcrumbs
  • 1 egg
  • 1 tablespoon heavy cream or milk
  • 2 teaspoons Italian seasoning
  • 3 cloves minced garlic
  • 2-3 tablespoons olive oil
  • 24 ounce jar marinara sauce
  • 8 ounces mozzarella cheese sliced
  • 5 hoagie buns
  • fresh basil chopped, for topping


  • In a large bowl, combine chicken, cheese, breadcrumbs, egg, cream/milk, Italian seasoning, and garlic. Mix until just combined. Don't overmix.
  • Shape into approximately 1-inch meatballs. You should have about 15 meatballs, give or take a couple.
  • In a skillet, heat olive oil over high heat.
  • Once oil is hot, add meatballs, spacing at least 1" apart. You will probably have to do this in batches (it took me two batches).
  • Cook for 1 minute, until slightly golden, then flip and cook the other side for another minute. You only really need to do this on two sides.
  • Place browned meatballs in slow cooker.
  • Top with marinara sauce then cook on high for 2-3 hours or low for 6 hours.
  • Once meatballs are finished cooking, preheat broiler.
  • Place 2-3 meatballs onto each hoagie bun, depending on the size of your buns and your meatballs, then top with mozzarella cheese slices.
  • Place under broiler for 2-3 minutes, until cheese is golden.
  • Sprinkle with fresh basil.
  • Serve immediately, and enjoy!