Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting, flavorful dish featuring tender chicken meatballs simmered in a creamy, garlicky broth with sun-dried tomatoes and spinach. The slow cooker enhances the richness while gnocchi soaks up the sauce, creating a satisfying, restaurant-worthy meal with minimal effort.4
Equipment
- Slow cooker
- Mixing bowl
- Measuring spoons
- Measuring cups
- Cutting board
- Chef’s knife
- Wooden spoon
- Small skillet (optional for browning)
Ingredients
For the Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp Parmesan
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Sauce
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes chopped
- 2 cups spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes optional
To Finish
- 1 lb shelf-stable gnocchi
- Extra Parmesan for serving
Instructions
- Mix the ground chicken with breadcrumbs, egg, Parmesan, and seasonings in a bowl.
- Shape the mixture into small meatballs, just enough for one or two bites.
- Lightly brown the meatballs in a skillet for extra flavor.
- Place them gently into the slow cooker.
- Whisk the broth, cream, herbs, and sun-dried tomatoes together.
- Pour this mixture over the meatballs in the cooker.
- Cover and cook on LOW for 4–5 hours until everything softens.
- Stir in the spinach and let it wilt into the sauce.
- Add the gnocchi and cook for 20–25 minutes more until tender.
- Taste for seasoning and add Parmesan before serving.
- ServingI spoon the meatballs and gnocchi into a bowl and finish with more Parmesan.A little fresh basil on top makes it smell even better.
