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Crockpot Chicken Marsala with Mushrooms

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Meatballs
  • 1 ½ pounds (680 g) ground beef (or a mix of beef and pork)
  • 1 cup breadcrumbs
  • ½ cup milk
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional for a smoky flavor)
  • 2 tablespoons fresh parsley, chopped (optional)
  • For the Barbecue Sauce
  • 1 ½ cups barbecue sauce (your favorite brand or homemade)
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)

Instructions
 

  • Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and smoked paprika. Mix gently with your hands until well combined, but do not overwork the mixture.
  • Shape the Meatballs: Roll the mixture into 1 to 1 ½-inch balls. You should get about 30–35 meatballs.
  • Pre-Brown the Meatballs (Optional but Recommended): Heat a skillet over medium-high heat with a bit of oil and brown the meatballs on all sides. This step locks in flavor and helps the meatballs hold their shape.
  • Prepare the Sauce: In a separate bowl, whisk together barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard.
  • Layer in Slow Cooker: Pour a thin layer of sauce on the bottom of the slow cooker. Add the meatballs, then pour the remaining sauce over them. Gently stir to coat.
  • Cook: Low: 6 hours,High: 3–4 hour,Stir occasionally if possible to ensure even coating.
  • Serve: Once done, the sauce will be thick and glossy, and the meatballs will be tender and flavorful.