Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Introduction

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful meal perfect for busy days. Tender chicken meatballs simmer in a creamy, sun-dried tomato sauce with tender gnocchi and fresh spinach, offering a delicious and easy-to-make dinner.

Ingredients

• 1 pound lean ground chicken
• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup fresh baby spinach, chopped
• ¼ cup sun-dried tomatoes, minced
• ¼ cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cups chicken broth
• ½ cup sun-dried tomatoes, drained, patted dry, and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup heavy cream
• ½ cup Parmesan cheese, shredded
• 6 ounces dried gnocchi
• 1 tablespoon cornstarch
• 6 ounces fresh baby spinach, chopped
• Salt, to taste

Instructions

1. Step 1: In a mixing bowl, combine ground chicken, egg, panko bread crumbs, chopped baby spinach, minced sun-dried tomatoes, grated parmesan, minced garlic, Italian seasoning, and salt. Stir well with a wooden spoon or use your hands until fully mixed.
2. Step 2: Use a medium cookie scoop or spoon to portion out the mixture into 18 meatballs. Roll each into a smooth ball with your hands.
3. Step 3: Heat olive oil in a heavy-bottomed skillet over medium heat. When hot, add the meatballs in batches to avoid overcrowding. Brown them on each side for a couple of minutes without cooking through. This seals in the juices.
4. Step 4: Transfer the browned meatballs to the slow cooker.
5. Step 5: Pour chicken broth into the slow cooker, then add the chopped sun-dried tomatoes, garlic powder, and onion powder on top of the meatballs. Cover and cook on low for 3 hours.
6. Step 6: After 3 hours, switch the slow cooker to high. Stir in the heavy cream, shredded Parmesan, and dried gnocchi.
7. Step 7: In a small bowl, whisk cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the slow cooker and gently stir to combine, making sure gnocchi is mostly submerged.
8. Step 8: Cover and cook on high for 20 minutes, or until the gnocchi is tender.
9. Step 9: Add the chopped fresh spinach to the slow cooker, stir it into the sauce, then cover and let wilt for 2 minutes.
10. Step 10: Taste the sauce and season with salt as needed. Serve warm and enjoy.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the meatball mixture or sauce.
• Substitute kale for spinach if desired, adding it at the same time for wilting.
• If you prefer, swap dried gnocchi for fresh gnocchi to reduce cooking time; adjust accordingly.
• Use low-sodium chicken broth to better control the salt level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking and ensure even warming. Avoid microwaving directly to keep meatballs tender and sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can brown the meatballs on the stove, then simmer them in a covered pot with the broth and seasonings for 30-40 minutes over low heat. Add gnocchi and cream afterward and cook until tender.

What type of gnocchi works best for this dish?

Dried gnocchi works well for slow cooking because it holds its shape and absorbs the sauce nicely. Fresh gnocchi can be used but cooks more quickly, so watch closely to avoid overcooking.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

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4.9 from 127 reviews

These Slow Cooker Tuscan Chicken Meatballs with Gnocchi offer a comforting and flavorful meal featuring tender chicken meatballs simmered in a creamy Tuscan-inspired sauce loaded with sun-dried tomatoes and spinach. Perfectly cooked gnocchi is added at the end for a hearty, one-pot dinner that’s easy to prepare and full of rich Italian flavors.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound lean ground chicken
• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup fresh baby spinach, chopped
• ¼ cup sun-dried tomatoes, minced
• ¼ cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1 teaspoon salt
• 1 tablespoon olive oil

Sauce and Gnocchi

• 2 cups chicken broth
• ½ cup sun-dried tomatoes, drained, patted dry and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup heavy cream
• ½ cup Parmesan cheese, shredded
• 6 ounces dried gnocchi
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 6 ounces fresh baby spinach, chopped
• Salt, to taste

Instructions

1. Make the Meatball Mixture: In a mixing bowl, combine the ground chicken, egg, panko bread crumbs, chopped baby spinach, minced sun-dried tomatoes, grated parmesan cheese, minced garlic, Italian seasoning, and salt. Mix well using a wooden spoon or your hands until evenly combined.
2. Shape the Meatballs: Use a medium cookie scoop to portion the mixture into 18 equal balls. Roll them gently with your hands to form uniform meatballs.
3. Brown the Meatballs: Heat a heavy-bottomed skillet over medium heat and drizzle with olive oil. Once hot, add the meatballs in batches to avoid crowding and cook for a couple of minutes on each side until browned. The meatballs do not need to be cooked through at this stage since they will finish cooking in the slow cooker.
4. Transfer to Slow Cooker: Place the browned meatballs into the slow cooker evenly.
5. Prepare the Sauce: Pour chicken broth over the meatballs along with the chopped sun-dried tomatoes, garlic powder, and onion powder. Cover the slow cooker.
6. Slow Cook: Cook on low for 3 hours to allow flavors to meld and meatballs to cook through. Then switch the slow cooker to high.
7. Add Cream and Gnocchi: Stir in the heavy cream and shredded Parmesan cheese. Add the dried gnocchi to the slow cooker, making sure it is mostly submerged in the sauce.
8. Thicken Sauce: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Add this slurry into the slow cooker and gently stir to combine.
9. Cook Gnocchi: Cover and cook on high for 20 minutes or until the gnocchi is tender and the sauce has thickened slightly.
10. Add Spinach: Stir in the fresh chopped spinach and cover the slow cooker for 2 minutes to allow the spinach to wilt.
11. Season and Serve: Taste the sauce and adjust the seasoning with salt as needed before serving the dish hot.

Notes

• For best results, use lean ground chicken to keep meatballs tender but not dry.
• Browning the meatballs before adding them to the slow cooker adds flavor but is optional if short on time.
• You can substitute fresh spinach with frozen, but fresh provides better texture and flavor.
• If preferred, use gluten-free panko and bread crumbs to make this recipe gluten-free.
• The gnocchi can overcook quickly; monitor the last 10 minutes to avoid gumminess.

Keywords: Tuscan chicken meatballs, slow cooker chicken meatballs, gnocchi recipe, creamy Italian chicken, easy slow cooker dinner, sun-dried tomato chicken