Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Introduction

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful meal that’s perfect for busy days. Tender chicken meatballs simmer in a creamy sun-dried tomato sauce alongside pillowy gnocchi and fresh spinach, making it an easy one-pot dinner the whole family will love.

Ingredients

• 1 pound lean ground chicken
• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup fresh baby spinach, chopped
• ¼ cup sun-dried tomatoes, minced
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cups chicken broth
• ½ cup sun-dried tomatoes, drained, patted dry, and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup heavy cream
• ½ cup Parmesan cheese, shredded
• 6 ounces dried gnocchi
• 1 tablespoon cornstarch
• 6 ounces fresh baby spinach, chopped
• Salt to taste

Instructions

1. Step 1: In a mixing bowl, combine the ground chicken, egg, panko bread crumbs, chopped spinach, minced sun-dried tomatoes, grated Parmesan, garlic, Italian seasoning, and salt. Stir well with a wooden spoon or use your hands until evenly mixed.
2. Step 2: Use a medium cookie scoop to portion the mixture into 18 meatballs. Roll each into a smooth ball with your hands.
3. Step 3: Heat the olive oil in a heavy-bottomed skillet over medium heat. Once hot, add the meatballs in batches, browning each side for a couple of minutes. The meatballs do not need to be cooked through at this stage.
4. Step 4: Transfer the browned meatballs to the slow cooker.
5. Step 5: Pour the chicken broth over the meatballs. Add the chopped sun-dried tomatoes, garlic powder, and onion powder. Cover and cook on low for 3 hours.
6. Step 6: After 3 hours, turn the slow cooker to high. Stir in the heavy cream, shredded Parmesan, and dried gnocchi.
7. Step 7: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the slow cooker and gently stir to combine, making sure the gnocchi is mostly submerged in the liquid.
8. Step 8: Cover and cook on high for 20 minutes or until the gnocchi is tender.
9. Step 9: Add the chopped fresh spinach to the slow cooker. Stir to mix it into the sauce, then cover and let it wilt for about 2 minutes.
10. Step 10: Taste the sauce and season with additional salt if needed before serving.

Tips & Variations

• For extra richness, add a splash of white wine to the sauce before slow cooking.
• Use gluten-free bread crumbs and gnocchi to make this dish gluten-free.
• Frozen meatballs can be browned and added directly to the slow cooker for convenience.
• Fresh herbs like basil or parsley added at the end brighten the flavor beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The sauce may thicken after refrigeration—add a splash of chicken broth or water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without a slow cooker?

Yes, you can cook the meatballs in a covered skillet over low heat with the sauce, simmering gently until the chicken is cooked through and the gnocchi is tender. This will take about 30-40 minutes.

Can I substitute ground chicken with another meat?

Absolutely. Ground turkey or lean ground pork can be used as alternatives. Adjust cooking times if needed, but the flavor combination will remain delicious.