Asian Crock Cooker Chicken Meatballs

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 servings


  • 2 medium onions sliced
  • 1 medium fennel bulb sliced
  • 1 1/2 pounds ground chicken
  • 1 cup riced cauliflower florets
  • 2 tablespoons coconut oil
  • 1/4 cup shredded pineapple
  • 2 tablespoons coconut aminos or use low sodium soy sauce
  • 2 cloves garlic minced
  • 1/2 tablespoon Sriracha hot sauce
  • 1/2 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon whole grain mustard
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup low sodium chicken broth or use bone broth


  • Place sliced onions and fennel in a single layer in a large crock cooker.
  • In a large bowl, combine next 12 ingredients (ground chicken through black salt and pepper; form mixture into medium-sized meatballs then place them on top of the onions and fennel in the crock cooker; pour the broth over the top.
  • Cover and cook on HIGH for 2 to 3 hours or until meatballs are cooked through and onions are very soft.
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