A creamy, comforting dinner that practically cooks itself: slow cooker Tuscan chicken meatballs are juicy chicken meatballs simmered in a silky cream-and-broth sauce, finished with pillowy gnocchi. It’s the kind of weeknight meal that feeds a family without fuss, yet feels special enough for guests. If you like set-and-forget dinners with bold flavors and minimal hands-on time, you might also enjoy this take on slow cooker brown sugar garlic chicken for another easy weeknight winner.
Why you’ll love this dish
This recipe hits several sweet spots: it’s low-effort, high-comfort, and delivers classic Tuscan flavors—garlic, Parmesan, and Italian seasoning—without a long ingredient list. Using ground chicken keeps the meatballs light, while the cream and Parmesan make the sauce rich enough to spoon over gnocchi or crusty bread.
"A perfect set-it-and-forget-it dinner: tender meatballs with a decadent cream sauce that tastes like it took hours." — home cook review
Perfect occasions: busy weeknights, casual dinner parties, or meal prep for a family. It’s also kid-friendly (mild flavors) and budget-conscious if you buy chicken in bulk.
Step-by-step overview
Before you start: mix the meatball ingredients, form small to medium meatballs, layer them in the slow cooker, pour a simple cream-and-broth sauce over the top, and cook on low for 4–5 hours. Add cooked gnocchi in the final 30 minutes so it absorbs sauce but stays tender. The whole process is straightforward and great for multitasking—prep takes roughly 15–20 minutes.
What you’ll need
- 1 pound ground chicken (dark-and-white mix keeps meatballs juicier)
- 1 cup breadcrumbs (use panko for a lighter texture; gluten-free crumbs work too)
- 1/2 cup grated Parmesan cheese (freshly grated gives best flavor)
- 1 egg (binds the meatballs)
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium recommended)
- 2 cups cooked gnocchi (fresh or frozen, warmed)
- Fresh parsley for garnish
Substitution notes: swap ground turkey for chicken if preferred; use Greek yogurt or a flax-egg as a binder in a pinch (texture will differ). For a dairy-free version, substitute coconut cream and a nutritional yeast + salt mix for Parmesan, but the flavor shifts away from traditional Tuscan.
Step-by-step instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Mix gently—overworking the meat makes meatballs dense.
- Form the mixture into meatballs about 1 to 1 1/4 inches in diameter. Aim for uniform size so they cook evenly.
- Arrange the meatballs in a single layer (or slightly stacked) in the slow cooker. They can touch—don’t worry about perfect spacing.
- In a separate bowl, whisk together the heavy cream and chicken broth until smooth. Pour the mixture over the meatballs, coating them.
- Cover and cook on low for 4–5 hours. The meatballs are done when the internal temperature reaches 165°F (74°C) and they’re no longer pink in the center. Use an instant-read thermometer to check a couple of meatballs.
- About 30 minutes before serving, stir in the cooked gnocchi so it warms through and soaks up some sauce. If the sauce is too thin, remove the lid and cook uncovered for the last 20–30 minutes to reduce; for a quick thickener, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce, then cook another 5–10 minutes.
- Serve hot, garnished with chopped fresh parsley and extra grated Parmesan if desired.
Food safety tip: always verify the center of meatballs reaches 165°F. If reheating leftovers, bring to at least 165°F before serving.
Best ways to enjoy it
Serve these meatballs spooned over the gnocchi from the cooker for a one-pot meal, or plate the meatballs over mashed potatoes or buttered pasta for a different texture. Crisp a green salad with lemon vinaigrette to cut through the richness, or roast broccoli and serve alongside for extra veggies.
For a playful family meal, set out grated Parm, chili flakes, and crusty bread so everyone can customize. For another slow-cooker dinner that’s great for busy nights, consider pairing this menu rotation with slow cooker chicken burrito bowls; they’re a convenient way to vary weeknight flavors.
Storage and reheating tips
- Refrigerator: Cool to room temperature within two hours, then store in an airtight container for up to 3–4 days.
- Freezing: Freeze meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: gnocchi texturally changes after freezing—freeze separately if possible.
- Reheating: Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce, or microwave in 30-second bursts, stirring between intervals until the center reaches 165°F.
Label containers with date to keep track of freshness.
Helpful cooking tips
- Size matters: smaller meatballs cook more reliably in the slow cooker; 1–1¼ inch balls hit the sweet spot.
- Don’t overmix: stir until ingredients just come together to keep the meatballs tender.
- Optional browning: searing meatballs briefly in a skillet before slow cooking adds color and depth, but it’s not necessary—this recipe is designed to be low-effort.
- Prevent broken sauce: adding the cream at the start works fine on low, but avoid high heat and long uncovered cooking to reduce risk of separation. If the sauce looks grainy, whisk in a splash of cream at the end to smooth it.
- Texture control for gnocchi: add cooked gnocchi near the end (30 minutes) so it doesn’t turn mushy.
Creative twists
- Sun-dried tomato & spinach: fold in 1/2 cup chopped sun-dried tomatoes and 2 cups fresh baby spinach in the last 15 minutes.
- Lighter version: substitute half-and-half for heavy cream and reduce cooking time slightly; finish with a tablespoon of butter for silkiness.
- Herb-forward: add 1 tablespoon chopped fresh basil and 1 teaspoon lemon zest for brightness.
- Gluten-free: use gluten-free breadcrumbs and serve with gluten-free gnocchi or polenta.
- Vegetarian alternative: make chickpea "meatballs" using mashed chickpeas, breadcrumbs, grated Parmesan (or nutritional yeast), and the same spices; reduce slow-cooker time and check texture frequently.
Common questions
Q: Can I use raw gnocchi instead of cooked?
A: Yes—if using raw (store-bought uncooked) gnocchi, add it about 20–25 minutes before serving so it cooks through without getting overly soft. If using frozen, thaw or add a bit earlier and check texture.
Q: Can I make these ahead and reheat for guests?
A: Absolutely. Prepare and cook the meatballs and sauce, then cool and refrigerate up to 3 days. Reheat gently on the stove and add gnocchi just before serving to maintain texture.
Q: Is it necessary to brown the meatballs first?
A: No. Browning adds flavor and a nicer color, but the slow cooker builds flavor well on its own. If short on time, skip searing.
Q: Can I reduce the cream to make this lighter?
A: You can substitute half-and-half or a mix of low-fat milk plus a tablespoon of butter for richness. The sauce will be lighter and slightly less silky.
Q: How do I thicken a thin sauce from the slow cooker?
A: Remove the lid and simmer on high for 20–30 minutes to reduce. For a quick fix, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot sauce; cook a few minutes until thickened.
If you’d like a printable version or adjustments for different diets, tell me which swap (gluten-free, dairy-free, or vegetarian) and I’ll tailor the ingredient amounts and steps.
Slow Cooker Tuscan Chicken Meatballs
Ingredients
For the Meatballs
- 1 pound ground chicken (dark-and-white mix keeps meatballs juicier) You can swap for ground turkey if preferred.
- 1 cup breadcrumbs (use panko for a lighter texture; gluten-free crumbs work too)
- 1/2 cup grated Parmesan cheese (freshly grated gives best flavor)
- 1 large egg Binds the meatballs.
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
For the Sauce and Serving
- 1 cup heavy cream For a dairy-free version, substitute coconut cream.
- 1 cup chicken broth (low-sodium recommended)
- 2 cups cooked gnocchi (fresh or frozen, warmed) Add gnocchi in the final 30 minutes.
- to taste Fresh parsley, for garnish Optional; adds freshness.
Instructions
Preparation
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Mix gently to avoid dense meatballs.
- Form the mixture into meatballs about 1 to 1 1/4 inches in diameter.
- Arrange the meatballs in a single layer in the slow cooker.
Cooking
- In a separate bowl, whisk together the heavy cream and chicken broth until smooth. Pour the mixture over the meatballs.
- Cover and cook on low for 4–5 hours or until the internal temperature reaches 165°F (74°C).
- About 30 minutes before serving, stir in the cooked gnocchi.
Serving
- Serve hot, garnished with chopped fresh parsley and extra grated Parmesan if desired.