Slow Cooker Chicken Apple Butter Meatballs
Ingreadient
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1 small Granny Smith apple (about 6 ounces)
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1 pound ground chicken
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1/2 cup panko (Japanese-style breadcrumbs)
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1 large egg, beaten
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1 1/2 teaspoons kosher salt, plus more to taste
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1 teaspoon chopped fresh thyme, plus more for garnish
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3/4 teaspoon poultry seasoning
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1/2 teaspoon black pepper
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1 1/2 cups apple butter (such as White House®)
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1 cup chicken stock
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1 teaspoon Worcestershire sauce
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3/4 teaspoon chicken bouillon granules
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2 tablespoons unsalted butter
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decorative toothpicks
Direction
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Gather all ingredients.
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Peel apple; discard peels. Grate apple on the largest holes of a box grater to yield 2/3 cup. Place grated apple in a large bowl.
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Add chicken, panko, egg, salt, thyme, poultry seasoning, and black pepper to bowl with grated apples. Mix until just combined. Shape into 18 balls (about 2 tablespoons each).
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Stir together apple butter, chicken stock, Worcestershire, and chicken bouillon in a 6-quart slow cooker bowl. Place meatballs in sauce mixture.
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Cover and cook until meatballs are cooked through and sauce thickens enough to coat the meatballs, about 2 hours on HIGH or 4 hours on LOW, stirring halfway through. Stir in butter until melted and season with additional salt to taste.
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Transfer meatballs and sauce to a platter; insert each meatball with a toothpick and garnish with chopped thyme.
