Slow Cooker Chicken Meatballs with Asiago Cream Gravy

Step 1

Add all meatball ingredients except for mushrooms and butter into a small bowl

Step 2

Work together with hands until combined but don't overwork or your meatballs will get tough

Step 3

In large skillet over medium high heat melt butter

Step 4

Carefully add meatballs and cook for about 2 minutes on each side until lightly browned

Step 5

Transfer to slow cooker and add mushrooms

Step 6

Whisk together broth and cornstarch

Step 7

Pour over meatballs

Step 8

Cover and cook on high for 2-3 hours or low for 4-6 until meatballs are fully cooked through

Step 9

Remove meatballs and stir in cream and cheese (adding more of either to taste if desired)

Step 10

Return meatballs to gravy in crock and let simmer another 30 minutes on high for gravy to thicken slightly

Step 11

Garnish with fresh thyme and parsley if desired