Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Introduction
Slow-Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish that combines tender chicken meatballs with soft gnocchi and a creamy spinach sauce. Perfect for a hands-off meal, this recipe lets your slow cooker do most of the work while you relax.
Ingredients
- 1 lb. ground chicken or turkey
- 1 cup panko breadcrumbs
- 1 large egg
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1 cup drained oil-packed sun-dried tomatoes
- 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided, plus more for serving
- 1/2 small yellow onion
- 4 garlic cloves
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 package gnocchi
- 3 cups packed baby spinach leaves
- 1/2 cup heavy cream
Instructions
- Step 1: In a medium bowl, use your hands to combine the ground chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, half of the sun-dried tomatoes (about 1/2 cup), and half of the Parmesan (about 3/8 cup). Shape the mixture into 18 meatballs, each about 1 inch in diameter.
- Step 2: Place the onion, garlic, chicken broth, white wine, and the oil from the sun-dried tomatoes into the slow cooker. Season with a pinch of salt, then gently nestle the meatballs into the liquid. Cover and cook on High for about 4 hours, until the meatballs are fully cooked through.
- Step 3: When the meatballs are done, preheat your oven broiler and arrange a rack in the upper third of the oven. Using a slotted spoon, transfer the meatballs to a foil-lined baking sheet.
- Step 4: Add the gnocchi and the remaining sun-dried tomatoes to the slow cooker, stirring gently to combine. Cover and continue cooking on High for about 20 minutes, or until the gnocchi is tender.
- Step 5: While the gnocchi cooks, broil the meatballs in the oven. Watch closely and turn them halfway through the 6 to 8 minutes until they’re golden brown in spots.
- Step 6: Stir the baby spinach, heavy cream, and remaining 1/4 cup Parmesan into the slow cooker. Return the browned meatballs to the slow cooker and cover. Cook for an additional 5 minutes, until the spinach has wilted and the sauce is creamy.
- Step 7: Serve the gnocchi and meatballs in bowls, topping with extra Parmesan as desired. Enjoy warm.
Tips & Variations
- For a richer flavor, substitute white wine with chicken broth if preferred.
- Use turkey instead of chicken for a leaner option without sacrificing taste.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Fresh Parmesan gives the best texture, but pre-grated works in a pinch.
- If you want a thicker sauce, cook the slow cooker mixture uncovered for the last 10 minutes.
Storage
Store leftover meatballs and gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance and refrigerate them until ready to cook. This helps save time on the day you want to serve the dish.
Can I freeze this dish?
It’s best to freeze the meatballs separately before cooking. Once cooked and combined with gnocchi and sauce, freezing may affect the texture, especially the spinach and cream. If freezing cooked meatballs, thaw gently and reheat fully before serving.
PrintSlow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Slow-Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs simmered in a savory tomato and wine broth, combined with pillowy gnocchi, fresh baby spinach, and creamy Parmesan sauce. This easy, hands-off recipe uses a slow cooker to meld Italian-inspired flavors into a hearty, satisfying meal perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Meatballs
- 1 lb. ground chicken or turkey
- 1 cup panko breadcrumbs
- 1 large egg
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 cup drained oil-packed sun-dried tomatoes (divided)
- 1 1/2 oz Parmesan, finely grated (about 3/4 cup), divided
Broth & Slow Cooker Base
- 1/2 small yellow onion
- 4 garlic cloves
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Reserved tomato oil from sun-dried tomatoes
- Salt, to taste
Additional Ingredients
- 1 package gnocchi
- 3 cups packed baby spinach leaves
- 1/2 cup heavy cream
Instructions
- Prepare the meatball mixture: In a medium bowl, use your hands to combine ground chicken or turkey, panko breadcrumbs, egg, Italian seasoning, kosher salt, black pepper, garlic powder, half (1/2 cup) of the drained sun-dried tomatoes, and half (3/4 cup) of the grated Parmesan. Mix until just combined, then shape into 18 meatballs about 1 inch in diameter.
- Assemble Slow Cooker base and cook meatballs: In the slow cooker, add diced yellow onion, minced garlic cloves, low-sodium chicken broth, dry white wine, and the reserved oil from the sun-dried tomatoes. Season lightly with salt. Gently nestle meatballs into the liquid mixture. Cover with the lid and cook on High for approximately 4 hours, or until meatballs are fully cooked through.
- Prepare meatballs for broiling: Position a rack in the upper third of your oven and preheat the broiler. Using a slotted spoon, carefully transfer the cooked meatballs onto a foil-lined baking sheet to prepare for broiling.
- Cook gnocchi in slow cooker: Add the gnocchi and the remaining 1/2 cup of sun-dried tomatoes into the slow cooker with the broth. Stir gently to combine all ingredients. Cover again and continue cooking on High until the gnocchi becomes tender, about 20 minutes.
- Broil meatballs: Place the baking sheet under the preheated broiler. Broil the meatballs, watching closely and turning them once halfway through, until they develop golden brown spots, about 6 to 8 minutes. This step enhances flavor and texture.
- Finish the sauce and combine: Stir packed baby spinach, heavy cream, and 1/4 cup of grated Parmesan into the slow cooker with the gnocchi. Return the broiled meatballs back into the slow cooker. Cover and cook an additional 5 minutes, or until the spinach has wilted and the sauce is heated through.
- Serve: Divide the gnocchi and meatballs among serving bowls. Top each bowl with extra grated Parmesan cheese for garnish and added richness. Serve immediately hot for a comforting Tuscan-inspired meal.
Notes
- You can substitute ground turkey for chicken if preferred.
- White wine adds depth but can be replaced with extra chicken broth for a non-alcoholic version.
- Broiling the meatballs after slow cooking gives a nice golden exterior and extra flavor.
- If frozen gnocchi is used, adjust cooking time in slow cooker slightly to ensure tenderness.
- Make sure to drain sun-dried tomatoes well to avoid excess oil diluting the sauce.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on stovetop or microwave.
Keywords: slow cooker chicken meatballs, Tuscan chicken meatballs, gnocchi recipe, slow cooker gnocchi, creamy spinach sauce, easy Italian slow cooker meal
