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Creamy Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Chicken meatballs simmering with gnocchi, sun-dried tomatoes, and parsley in a creamy sauce in a slow cooker.

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Tender chicken meatballs simmered in a luxuriously creamy Tuscan sauce with gnocchi, spinach, and sundried tomatoes for a comforting one-pot meal.

Ingredients

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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

    1. Mix the Meatball Ingredients: Combine ground chicken, breadcrumbs, Parmesan cheese, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a bowl. Blend gently.
    2. Shape and Sear: Roll into small meatballs and sear in sundried tomato oil over medium-high heat, about 3–4 minutes per side.
    3. Transfer to Slow Cooker: Place browned meatballs in the cooker with onion, garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
    4. Cook: Slow cook on High for 3 hours (or until meatballs reach 160°F internally).
    5. Add Gnocchi & Cream: Stir in gnocchi, heavy cream, and sundried tomatoes. Cook for an additional 20 minutes or until gnocchi is tender.
    6. 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.

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