Slow Cooker Tuscan Chicken Meatballs With Gnocchi
Tender chicken meatballs simmered in a creamy, herb-scented Tuscan sauce with sun-dried tomatoes and spinach, served with pillowy gnocchi for a comforting weeknight meal.
Ingredients
For the Meatballs
- 1 lb ground chicken Use lean ground chicken for better texture.
- ½ cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 1 large egg
- 2 tbsp Parmesan Grated, for the meatballs; extra for serving.
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- to taste Salt and pepper
For the Sauce
- 1 ½ cups chicken broth Low-sodium recommended.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- ½ cup sun-dried tomatoes, chopped
- 2 cups spinach Fresh, will wilt in the sauce.
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes (optional) For heat.
For the Pasta
- 1 lb shelf-stable gnocchi Substitute small gluten-free pasta if needed.
For Serving
- to taste Extra Parmesan For serving.
Instructions
Preparing the Meatballs
- In a medium bowl, mix the ground chicken with breadcrumbs, egg, Parmesan, Italian seasoning, garlic powder, onion powder, and salt and pepper to taste.
- Ensure the mixture is evenly combined and slightly tacky to hold together when formed.
Shaping the Meatballs
- Shape the mixture into small meatballs. Lightly brown them in a skillet over medium heat for extra flavor.
Assembling in the Slow Cooker
- Place the browned meatballs gently into the slow cooker.
- Whisk together chicken broth, heavy cream, sun-dried tomatoes, dried basil, dried oregano, and chili flakes, then pour over the meatballs.
Slow Cooking
- Cover and cook on LOW for 4–5 hours until meatballs are cooked through and flavors have melded.
Final Steps
- Stir in spinach and let it wilt into the sauce. Add gnocchi and cook for another 20–25 minutes until tender.
- Adjust seasoning with salt and pepper as needed, and add extra Parmesan before serving.
Notes
This recipe is versatile and can easily be scaled or adapted with ingredient swaps. For a lighter version, use half-and-half and whole-wheat breadcrumbs.