Slow Cooker Meatball Chili Sliders

These slow cooker meatball chili sliders are easy, hearty and so delicious!
Course Appetizer, Snack
Cuisine American
Keyword Chili, Meatball Chili Sliders, Meatballs
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 21 servings
Calories 237 kcal
Author Holly Sander


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4-5 minced garlic cloves
  • 1 bag Cooked Perfect Homestyle Meatballs (1/2 ounce size)
  • 15 ounces canned tomato sauce
  • 10 ounces canned diced tomatoes with chilies (mild, medium or hot to your preference)
  • 1 cup beef stock
  • 16 ounces dark kidney beans, drained
  • 16 ounces light kidney beans, drained
  • 1 large sweet pepper (yellow, orange or red)
  • 1 tablespoon Mexican Oregano
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Garnish with your favorite shredded cheese, sour cream, avocado, fresh tomatoes, green onions, and diced jalapenos.
  • 21 small sized hot dog buns


  1. Sauté the onion and garlic in olive oil for 5-6 minutes in a pan on the stove top, then add to the crockpot.
  2. Add the chili powder, cumin, smoked paprika, oregano, salt and pepper, tomato sauce, beef stock and tomatoes with chilies and stir.
  3. Next, add the light and dark kidney beans, chopped sweet pepper and the Cooked Perfect Homestyle frozen meatballs in crockpot and mix it all together.
  4. Set the slow cooker on high and cook for 3-4 hours (or on low for 6-7 hours) stirring a few times if possible. Serve meatball chili over top slit buns, dinner rolls or by the bowl with toppings.

Recipe Notes

I only needed to cook mine on high for 3 hours and my meatballs temped at 165 degrees, but I know all slow cookers do not heat the same.