Tender chicken meatballs simmered in a luxuriously creamy Tuscan sauce with gnocchi, spinach, and sundried tomatoes for a comforting one-pot meal.
Author:Maren Varden
Prep Time:15 minutes
Cook Time:3 hours 20 minutes
Total Time:3 hours 35 minutes
Yield:6 servings 1x
Category:Main Course
Method:Slow Cooker
Cuisine:Italian
Ingredients
Scale
Meatballs
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 sundried tomato oil
Sauce + Gnocchi
½ yellow onion (diced)
3 cloves garlic (minced)
¼ cup white wine
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
2 cups chicken broth
12 oz gnocchi
½ cup heavy cream
½ cup sundried tomatoes
2 cups spinach
½ cup Parmesan cheese
Instructions
Mix the Meatball Ingredients: Combine ground chicken, breadcrumbs, Parmesan cheese, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a bowl. Blend gently.
Shape and Sear: Roll into small meatballs and sear in sundried tomato oil over medium-high heat, about 3–4 minutes per side.
Transfer to Slow Cooker: Place browned meatballs in the cooker with onion, garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
Cook: Slow cook on High for 3 hours (or until meatballs reach 160°F internally).
Add Gnocchi & Cream: Stir in gnocchi, heavy cream, and sundried tomatoes. Cook for an additional 20 minutes or until gnocchi is tender.
Finish: Fold in spinach and remaining Parmesan. Let it rest briefly before serving.
Notes
Check Consistency: If sauce is too thick, add extra broth. If it’s too thin, let it simmer uncovered.
Searing is Optional: Browning adds flavor but can be skipped for quicker prep.
Use Fresh Spinach: Stir it in right before serving so it wilts without getting mushy.