Step 1

In a large mixing bowl, combine ground chicken, egg yolks, almond flour, and salt.

Step 2

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.

Step 3

Press a cube of provolone (14g per cube) into each meatball and reshape, if necessary.

Step 4

Add the tomatoes and chicken broth to the slow cooker; gently submerge the meatballs in the sauce.

Step 5

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.