Go Back
+ servings
One white bowl with zucchini noodles, pasta sauce, and chicken zucchini meatballs with a fork in the background
Print Pin
5 from 1 vote

Slow Cooker Chicken Zucchini Meatballs

A meal prep staple, only 8 ingredients, and with hidden veggies in them, these Whole30 approved Slow Cooker Chicken Zucchini Meatballs make the easiest healthy dinner option without the fuss! Made in the crockpot and paleo, gluten, dairy free!
Course Appetizer, Main Course, Side Dish
Keyword Slow Cooker Chicken Zucchini Meatballs
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 -8 (~35 meatballs)
Calories 238kcal
Author Kelly



  • In a large mixing bowl, mix together chicken, shredded zucchini, onion, coconut flour, Italian seasoning, garlic powder, red pepper flakes, and salt and pepper until well combined. Using a tablespoon as a scoop, form into 1-1 1/2 inch-sized balls.
  • Pour 1/2 cup of the pasta sauce on the bottom of your slow cooker. Place meatballs on top. You will probably have to stack them on top of each other, which is fine. Pour the remaining sauce (1 1/2 cups) on top.
  • Set slow cooker on low for 6-8 hours or on high for 4 hours. Once done, carefully remove (some might be a little stuck to each other since they are stacked on top) and serve with zucchini noodles or pasta.
  • Enjoy!


*I used one pound 99% lean and one pound just ground chicken.


Serving: 5g | Calories: 238kcal | Carbohydrates: 8g | Protein: 27g | Fat: 10g | Fiber: 2g | Sugar: 3g