Slow-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
Scale
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
