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A bowl of pearl couscous mixed with red bell peppers, topped with Greek meatballs and crumbled feta cheese, with a silver spoon resting in the bowl.
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Crockpot Greek Meatballs and Couscous with Feta

Crockpot Greek meatballs with pearl couscous that cooks right in the slow cooker. Frozen chicken meatballs, garlic broth, red peppers, and melty feta on top.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner
Cuisine: Greek
Keyword: crockpot Greek meatballs, frozen meatballs in crockpot, Greek chicken meatballs
Servings: 6 servings
Calories: 595kcal
Author: Ansley Beutler

Equipment

1 crockpot

Ingredients

  • 24 oz frozen chicken meatballs I used AmyLu
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 3 cups hicken broth low sodium c
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon sea salt
  • 3 cups pearl couscous dry
  • 2 lemons juiced
  • ½ cup jarred roasted red pepper strips
  • Crumbled feta cheese for serving
US Customary - Metric

Instructions

  • Add the frozen meatballs, garlic, olive oil, chicken broth, Italian seasoning, and sea salt to the crockpot. Cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours, until the meatballs are tender and heated through.
    24 oz frozen chicken meatballs, 3 cloves garlic, 1 Tbsp olive oil, 3 cups hicken broth, 1 tsp Italian seasoning, ¼ tsp sea salt
  • Stir in the pearl couscous, lemon juice, and roasted red peppers. Cover and cook on HIGH for 15 – 20 minutes, until the couscous has absorbed the liquid.
    3 cups pearl couscous, ½ cup jarred roasted red pepper strips, 2 lemons
  • Spoon into bowls and top with crumbled feta while the couscous is hot.
    Crumbled feta cheese

Nutrition

Calories: 595kcal | Carbohydrates: 72g | Protein: 33g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 110mg | Sodium: 1082mg | Potassium: 173mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 114mg | Iron: 4mg