Slow Cooker Tuscan Chicken Meatballs
Juicy chicken meatballs simmered in a creamy sauce, served over pillowy gnocchi for a comforting weeknight meal.
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.
Notes
Great for busy weeknights and meal prep. If the sauce is too thin, uncover for the last 20–30 minutes to reduce or use cornstarch to thicken.