Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Indulge in these delicious slow cooker Tuscan chicken meatballs paired with creamy sun-dried tomato and spinach sauce, served with tender gnocchi for a comforting weeknight dinner.
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.
Notes
Store leftovers in an airtight container. Keeps 3–4 days in the fridge. Freezing cooked meatballs (without gnocchi) is possible for 2–3 months. Thaw prior to reheating.