Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs cooked in a rich Italian-inspired sauce with sun-dried tomatoes, spinach, and creamy Parmesan. The dish is finished with soft gnocchi for a hearty and satisfying meal that comes together easily in a slow cooker.
Ingredients
Scale
Meatball Ingredients
- 1 lb ground chicken
- ¾ cup breadcrumbs
- ½ cup Parmesan Cheese, grated
- 3 cloves garlic, minced
- 1 egg
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp sun-dried tomato oil
Sauce + Gnocchi Ingredients
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup white wine (cooking or fresh)
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 2 cups chicken broth
- 12 oz shelf stable gnocchi
- ½ cup heavy cream
- ½ cup sun-dried tomatoes
- 2 cups spinach
- ½ cup Parmesan cheese, grated
Instructions
- Combine Meatball Ingredients: In a medium mixing bowl, mix ground chicken, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, onion powder, salt, and pepper until just combined.
- Form Meatballs: Shape the mixture into small meatballs about 1½ tablespoons each (about 35-40 meatballs).
- Sear Meatballs: Heat 2 tbsp sun-dried tomato oil in a medium pan over medium heat. Brown the meatballs on all sides for about 3-4 minutes per side, working in batches. They do not need to be fully cooked through.
- Add to Slow Cooker: Place seared meatballs in slow cooker along with diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
- Cook Meatballs: Cover and cook on HIGH for 20 minutes if using a Magnifique Clay Pot Oven, or 3 hours if using a standard slow cooker, until meatballs reach 160°F internally.
- Add Gnocchi and Cream: Stir in gnocchi, heavy cream, and sun-dried tomatoes. Cook on Pasta setting for 10-20 minutes in the Clay Pot Oven or on Slow Cook setting for another 20 minutes in a regular slow cooker until gnocchi is cooked through.
- Finish with Spinach and Parmesan: Add spinach and grated Parmesan cheese, stir until spinach wilts.
- Rest and Serve: Let the dish rest for 10-15 minutes to thicken sauce, then serve topped with additional Parmesan if desired.
Notes
- You can substitute ground turkey or beef for ground chicken.
- Use plain or Italian seasoned breadcrumbs; reduce added Italian seasoning if using Italian breadcrumbs.
- Freshly grated Parmesan adds richness and helps thicken the sauce.
- Fresh minced garlic is preferred for better flavor; jarred garlic can substitute (1 clove = 1 tsp jarred).
- Save sun-dried tomato oil to sear meatballs or use olive oil as alternative.
- Onion cooks in the slow cooker—no need to pre-cook.
- Both fresh or cooking white wine works for this recipe.
- Add heavy cream only after meatballs are cooked to prevent curdling.
- You can use frozen or fresh gnocchi as a substitute for shelf stable.
- Spinach adds color and nutrition but is optional.
- Do not overmix meatball mixture to keep them tender.
- Deglaze the searing pan with wine and add to slow cooker for extra flavor.
- Add gnocchi only when specified to avoid mushy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
