Description

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting, flavorful dish featuring tender chicken meatballs simmered in a savory Tuscan sauce with spinach, sun-dried tomatoes, and creamy Parmesan, all served over soft gnocchi. This recipe offers the flexibility to cook in a slow cooker for effortless preparation or on the stovetop for a quicker meal.

Ingredients

Units Scale

Chicken Meatballs

1 lb ground chicken (preferably homemade from boneless skinless chicken breasts)
1/3 cup breadcrumbs
2 tsp soy sauce or tamari
1 1/2 tsp dried Italian seasoning blend
1 1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp paprika
1 egg
2 tsp sun dried tomato oil for cooking the meatballs

Tuscan Sauce & Gnocchi

1/4 cup yellow onion, diced
4 cloves garlic, minced
1/3 cup white wine (optional for flavor)
2 cups low sodium chicken broth
1 lb dried gnocchi (17.5 oz shelf stable)
1/3 cup sun dried tomatoes in oil, chopped (plus more for topping if desired)
1/3 cup heavy cream
1/2 tsp salt & pepper (more salt to taste if needed)
3 cups baby spinach, ripped
1/4 cup Parmesan cheese (more as needed)

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Instructions

Prepare Meatballs: In a large bowl, thoroughly mix ground chicken, breadcrumbs, soy sauce, Italian seasoning, garlic powder, black pepper, paprika, and egg using a spoon or your hands. Form the mixture into 1-inch meatballs and place them on a plate.
Brown Meatballs: Heat sun-dried tomato oil in a skillet over medium heat. Add the meatballs and brown them on all sides for about 3-4 minutes per side until golden. This seals in flavors and creates a nice texture.
Slow Cooker Cooking: Transfer the browned meatballs to a slow cooker. Add diced onions, minced garlic, white wine (if using), and chicken broth. Cover and cook on high for about 2.5 hours to allow the flavors to meld and meatballs to cook through.
Add Gnocchi and Finish Sauce: After 2.5 hours, stir in dried gnocchi, chopped sun-dried tomatoes, heavy cream, and baby spinach. Cook for an additional 20 minutes until the gnocchi is tender and spinach wilted.
Finish with Parmesan: Stir in Parmesan cheese until melted and incorporated. Adjust seasoning with salt and pepper as needed. Serve hot with extra Parmesan as garnish if desired.
Alternative Stovetop Method: After browning the meatballs, add diced onions to the skillet and cook with meatballs for 5 more minutes. Add minced garlic and white wine, simmer for 2 minutes. Pour in chicken broth, add gnocchi, and simmer for 10-15 minutes, turning meatballs occasionally to cook through.
Complete Sauce on Stovetop: Stir in baby spinach, heavy cream, and chopped sun-dried tomatoes. Bring to a gentle simmer, mix in Parmesan cheese, and serve warm garnished with extra Parmesan.

Notes

This dish can be prepared either in a slow cooker or on the stovetop; both methods yield delicious results.
For a more budget-friendly option, grind your own chicken breasts in a food processor instead of buying pre-ground chicken.
Use a digital thermometer to ensure meatballs are fully cooked without overcooking, as they continue cooking in the sauce.
To reduce fat, substitute heavy cream with 2% milk for a lighter version, though with slightly less richness.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1.5 cups
Calories: 572
Sugar: 2g
Sodium: 1252mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0.1g
Carbohydrates: 57g
Fiber: 5g
Protein: 34g
Cholesterol: 165mg