Ingredients:

  • 1 lb ground chicken thighs
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 14.5 oz canned diced tomatoes, uncooked
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 2 cups fresh spinach or kale, chopped

Instructions:

  1. In a large bowl, combine the ground chicken thighs, panko, beaten egg, parsley, 2 cloves of minced garlic, oregano, salt, and pepper. Mix by hand until just combined.
  2. Roll the meatball mixture into 1-inch spheres.
  3. Place the diced onions, carrots, and celery at the bottom of the slow cooker.
  4. Pour the chicken broth and diced tomatoes over the vegetables.
  5. Gently nestle the meatballs on top of the liquid, ensuring they are submerged but not crowded.
  6. Add the bay leaf and Italian seasoning, and add the remaining 2 cloves of minced garlic.
  7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until meatballs reach an internal temperature of 165°F.
  8. In the final 15 minutes of cooking, stir in the fresh spinach or kale until wilted.