Slow cooker comfort with a bright Tuscan twist—this Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe pairs tender, seasoned chicken meatballs with a creamy, sun-dried tomato–and–spinach sauce and quick-cooking shelf-stable gnocchi. It’s the kind of weeknight dinner that feels indulgent but is mostly hands-off: prep, brown, dump, and let the slow cooker do the work. If you enjoy easy slow-cooker chicken dinners with big flavor, you might also like this slow-cooker brown sugar garlic chicken for another set-and-forget option.
Why you’ll love this dish
This recipe hits a lot of checkboxes: low-effort, family-friendly, and full of comforting Italian flavors without a fussy stovetop sauce. The meatballs are made from lean ground chicken, so they’re lighter than beef or pork but still juicy when you don’t overwork the mix. A splash of cream and sun-dried tomatoes gives the sauce classic Tuscan richness and depth, while fresh spinach brightens and stretches the dish.
“My picky eaters asked for seconds—and one asked for thirds. Creamy, tangy, and perfectly soft gnocchi. A new weeknight favorite.”
Perfect occasions: cozy family dinners, easy dinner parties, or a simple, make-ahead meal for busy nights.
How this recipe comes together
Quick overview so you know what to expect:
- Mix ground chicken with breadcrumbs, egg, Parmesan, and seasonings.
- Form bite-size meatballs and optionally brown them briefly for better flavor and color.
- Combine chicken broth, heavy cream, herbs, and chopped sun-dried tomatoes into a creamy base.
- Slow-cook meatballs in that sauce on LOW for 4–5 hours until tender.
- Stir in spinach, then add shelf-stable gnocchi and cook until the gnocchi are tender (about 20–25 minutes).
- Finish with extra Parmesan and fresh basil if desired.
Total time: about 4.5–5.5 hours (mostly unattended). Active prep time: ~15–20 minutes.
What you’ll need
- 1 lb ground chicken
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 large egg
- 2 tbsp Parmesan, grated (plus extra for serving)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 1½ cups chicken broth
- 1 cup heavy cream (substitute half-and-half for a lighter sauce—expect a thinner finish)
- ½ cup sun-dried tomatoes, chopped (packed in oil or dry-packed rehydrated)
- 2 cups fresh spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes (optional for heat)
- 1 lb shelf-stable gnocchi
- Extra Parmesan and fresh basil for serving
Ingredient notes: shelf-stable gnocchi cooks well in the slow cooker—if you use fresh or refrigerated gnocchi, reduce cooker time and watch carefully. If your sun-dried tomatoes are very salty (oil-packed), adjust salt in the sauce.
Step-by-step instructions
- Combine the meatball mix: In a bowl, mix ground chicken, breadcrumbs, egg, 2 tbsp grated Parmesan, Italian seasoning, garlic powder, onion powder, and a good pinch of salt and pepper. Don’t overmix—stir just until combined.
- Shape meatballs: Form into small, 1–1½ inch meatballs (one or two bites each). This size cooks evenly in the slow cooker.
- Optional browning: Heat a tablespoon of oil in a skillet over medium-high heat. Brown meatballs quickly on all sides (no need to cook through). Browning adds color and flavor but skip it to save time.
- Place in slow cooker: Arrange meatballs gently in a single layer in the slow cooker.
- Make the sauce: Whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, dried basil, dried oregano, chili flakes (if using), and a pinch of salt and pepper. Pour over the meatballs.
- Slow cook: Cover and cook on LOW for 4–5 hours, until meatballs are cooked through and tender. Internal temperature for ground chicken should reach 165°F (74°C).
- Add spinach: Stir in the fresh spinach and let it wilt into the sauce for 3–5 minutes.
- Add gnocchi: Pour in the shelf-stable gnocchi and cook on LOW for another 20–25 minutes, or until gnocchi are tender. Taste and adjust seasoning.
- Serve: Spoon meatballs and gnocchi into bowls. Finish with extra Parmesan and a little fresh basil for aroma.
Best ways to enjoy it
- Plate with a wedge of crusty bread to mop up the sauce.
- Serve over a bed of lightly dressed arugula or alongside roasted vegetables for added texture.
- For wine pairings, try a medium-bodied white like Pinot Grigio or a light red such as Chianti.
- Garnish ideas: lemon zest for brightness, crushed red pepper for heat, or a drizzle of good olive oil.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within two hours of cooking. Keeps 3–4 days.
- Freezing: You can freeze cooked meatballs (without gnocchi) in the sauce for up to 2–3 months. Cream can separate after freezing—reheat gently and stir in a splash of fresh cream if the sauce looks grainy. Freezing gnocchi is not recommended; it becomes gummy.
- Reheating: Reheat on the stovetop over low heat, stirring frequently, until warmed evenly. Add a splash of broth or cream if the sauce has thickened. Microwave in a covered container, stirring halfway through to avoid cold spots. Always reheat to at least 165°F (74°C).
Pro chef tips
- Size matters: Small meatballs cook more reliably in the slow cooker and give better sauce-to-meatball ratio.
- Browning step: If you have the time, brown the meatballs in a skillet to develop a deeper flavor—don’t skip if you want restaurant-style color.
- Sauce thickness: If the sauce is too thin at the end, remove the lid and cook on HIGH for 10–15 minutes to reduce. To thicken faster, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in, then simmer until thickened.
- Temperature check: Use an instant-read thermometer—ground poultry must reach 165°F (74°C).
- Make-ahead: You can form and freeze raw meatballs on a tray, then transfer to a bag. Thaw in the fridge overnight before browning and slow cooking.
- For another easy make-ahead, family-friendly slow cooker option, see our slow cooker chicken burrito bowls for inspiration.
Creative twists
- Spicy Tuscan: Increase chili flakes, add sliced pepperoncini, or stir in a spoonful of harissa.
- Cheesy melt: Stir in ½–1 cup shredded mozzarella at the end and let it melt into the sauce for an ultra-cheesy finish.
- Gluten-free: Use gluten-free breadcrumbs and certified gluten-free shelf-stable gnocchi.
- Swap the protein: Use ground turkey, pork, or a 50/50 mix for different textures and flavors.
- Vegetarian option: Make chickpea or lentil “meatballs” and use vegetable broth in place of chicken broth.
Common questions
Q: Can I skip browning the meatballs?
A: Yes. Browning is optional—skip it to save time. Flavor and color will be better if you brown them first, but the slow cooker will still yield tender meatballs.
Q: Will the heavy cream curdle in the slow cooker?
A: Heavy cream is stable at slow-cooker temperatures, but very prolonged high heat can separate dairy. Cook on LOW and add cream at the start as written. If you’re concerned, stir in cream during the last hour.
Q: How do I know when the gnocchi are done?
A: Shelf-stable gnocchi usually become pillowy and tender after 20–25 minutes in the slow cooker. Test one—if it’s soft all the way through and not gummy, it’s ready.
Q: Can I make this in an Instant Pot instead?
A: Yes—with adjustments. Brown meatballs using Sauté, then pressure cook meatballs and sauce for 8–10 minutes (depending on size), followed by a quick release. Add spinach and gnocchi after pressure cooking and use Sauté for 5–8 minutes until tender.
Q: Is this safe to freeze with cream?
A: You can freeze it, but the texture may change. For best results, freeze meatballs and sauce without cream, or freeze the meatballs alone. Thaw and add fresh cream when reheating.
Enjoy a cozy bowl of Tuscan-flavored comfort that’s perfect for busy nights and relaxed weekends alike.
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Ingredients
For the Meatballs
- 1 lb ground chicken Choose lean ground chicken for best results.
- ½ cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1 large egg For binding the meat mixture.
- 2 tbsp Parmesan, grated Plus extra for serving.
- 1 tsp Italian seasoning For flavor.
- 1 tsp garlic powder Adds garlic flavor.
- ½ tsp onion powder
- Salt and pepper To taste.
For the Sauce
- 1½ cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- ½ cup sun-dried tomatoes, chopped Packed in oil or dry-packed and rehydrated.
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes Optional for heat.
For Serving
- 1 lb shelf-stable gnocchi Cooks well in the slow cooker.
- 2 cups fresh spinach
- Extra Parmesan For serving.
- Fresh basil For serving.
Instructions
Preparation
- In a bowl, mix ground chicken, breadcrumbs, egg, 2 tbsp grated Parmesan, Italian seasoning, garlic powder, onion powder, and a good pinch of salt and pepper.
- Form into small, 1–1½ inch meatballs.
- Optional: Brown meatballs in a skillet with oil for better flavor and color.
- Arrange meatballs in a single layer in the slow cooker.
Making the Sauce
- Whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, dried basil, dried oregano, chili flakes (if using), and a pinch of salt and pepper.
- Pour the sauce over the meatballs.
Cooking
- Cover and cook on LOW for 4–5 hours, until meatballs are cooked through and tender.
- Stir in fresh spinach and let it wilt into the sauce for 3–5 minutes.
- Add shelf-stable gnocchi and cook on LOW for an additional 20–25 minutes until gnocchi are tender.
Serving
- Spoon meatballs and gnocchi into bowls and finish with extra Parmesan and fresh basil.