Crockpot Chicken Meatballs with Asiago Cream Gravy

By paulmartinjr

Ingredients

• 1 /2 cup old fashioned oats
• 1 /2 teaspoon salt
• 1 /2 teaspoon thyme
• 1 /2 teaspoon garlic powder
• 1 /8 teaspoon pepper
• 1 /2 cup heavy cream
• 1 /2 cup shredded asiago cheese
• For Meatballs: 1 pound ground chicken 1/2 cup old fashioned oats 1 tablespoon milk 1 egg 1/2 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon garlic powder 1/8 teaspoon pepper 8 oz sliced mushrooms 2 tablespoons butter
• For gravy: 2 1/2 cups chicken broth 1 tablespoon corn starch 1/2 cup heavy cream 1/2 cup shredded asiago cheese

Details

Adapted from slowcookergourmet.net

Preparation

Step 1

Add all meatball ingredients except for mushrooms and butter into a small bowlWork together with hands until combined but don't overwork or your meatballs will get toughIn large skillet over medium high heat melt butterCarefully add meatballs and cook for about 2 minutes on each side until lightly brownedTransfer to slow cooker and add mushroomsWhisk together broth and cornstarchPour over meatballsCover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked throughRemove meatballs and stir in cream and cheese (adding more of either to taste if desired)Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightlyGarnish with fresh thyme and parsley if desired