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Prep Time:25 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 55 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 55 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:2 hrs 55 mins
Total Time:
2 hrs 55 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil2cupschopped yellow onions (from 1 onion)5garlic cloves, minced (about 5 teaspoons)1 ½teaspoonskosher salt½teaspoonblack pepper4cupsunsalted chicken stock1cupchopped carrots (from 1 carrot)1cupchopped zucchini (from 1 zucchini)4ouncesgreen beans, trimmed and cut into 1 1/2-inch pieces (about 1 cup)½cupthinly sliced celery (from 1 celery stalk)1(14.5 ounce) canno-salt-added diced tomatoes1poundground chicken⅓cupwhole-wheat panko (Japanese-style bread crumbs)2 ½tablespoonschopped fresh flat-leaf parsley2teaspoonschopped fresh oregano
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
2cupschopped yellow onions (from 1 onion)
5garlic cloves, minced (about 5 teaspoons)
1 ½teaspoonskosher salt
½teaspoonblack pepper
4cupsunsalted chicken stock
1cupchopped carrots (from 1 carrot)
1cupchopped zucchini (from 1 zucchini)
4ouncesgreen beans, trimmed and cut into 1 1/2-inch pieces (about 1 cup)
½cupthinly sliced celery (from 1 celery stalk)
1(14.5 ounce) canno-salt-added diced tomatoes
1poundground chicken
⅓cupwhole-wheat panko (Japanese-style bread crumbs)
2 ½tablespoonschopped fresh flat-leaf parsley
2teaspoonschopped fresh oregano
DirectionsHeat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.Add the chicken, panko, 1/2 tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved 1/2 cup onion mixture in the bowl; stir gently with a fork to combine. Shape the chicken mixture into 18 (1 1/4-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls, and serve hot.TipsMulticooker Directions: In Step 1, transfer the remaining onion mixture to the inner pot of a 6-quart multicooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot. In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [More] until the meatballs are done and the vegetables are tender, about 3 hours. Finish Step 2.Originally appeared: Everyday Slow Cooker
Directions
Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.Add the chicken, panko, 1/2 tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved 1/2 cup onion mixture in the bowl; stir gently with a fork to combine. Shape the chicken mixture into 18 (1 1/4-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls, and serve hot.TipsMulticooker Directions: In Step 1, transfer the remaining onion mixture to the inner pot of a 6-quart multicooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot. In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [More] until the meatballs are done and the vegetables are tender, about 3 hours. Finish Step 2.
Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.
Add the chicken, panko, 1/2 tablespoon of the parsley, and 1 teaspoon of the oregano to the reserved 1/2 cup onion mixture in the bowl; stir gently with a fork to combine. Shape the chicken mixture into 18 (1 1/4-inch) meatballs. Carefully submerge the meatballs into the chicken stock mixture in the slow cooker without stirring. Cover and cook on HIGH until the meatballs are done and the vegetables are tender, about 2 hours and 30 minutes. Stir in the remaining 2 tablespoons parsley and 1 teaspoon oregano. Ladle the soup into bowls, and serve hot.
Tips
Multicooker Directions: In Step 1, transfer the remaining onion mixture to the inner pot of a 6-quart multicooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the pot. In Step 2, carefully submerge the meatballs in the chicken stock mixture in the pot without stirring. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [More] until the meatballs are done and the vegetables are tender, about 3 hours. Finish Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)210Calories3gFat16gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
