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In a large mixing bowl, combine ground chicken, egg yolks, almond flour, and salt.
Shape the mixture into 20 meatballs, weighing 27.5g per piece. Adjust the size of the meatball to your liking if you prefer larger meatballs.
Press a cube of provolone (14g per cube) into each meatball and reshape, if necessary.
Add the tomatoes and chicken broth to the slow cooker; gently submerge the meatballs in the sauce.
Cook on high for 4 hours, medium for 6 hours, or low for 8 hours, taking care to gently stir the meatballs after 2 hours.