Name: Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Italian
Ingredients: 1 lb ground chicken; ¾ cup breadcrumbs; ½ cup grated Parmesan cheese; 3 cloves garlic, minced; 1 egg; 2 tsp Italian seasoning; 1 tsp onion powder; 1 tsp salt; ½ tsp pepper; 2 Tbsp sun-dried tomato oil; ½ yellow onion, diced; 3 cloves garlic, minced; ¼ cup white wine (cooking wine or fresh); 1 tsp Italian seasoning; 1 tsp salt; ½ tsp pepper; 2 cups chicken broth; 12 oz shelf stable gnocchi; ½ cup heavy cream; ½ cup sun-dried tomatoes; 2 cups fresh spinach; ½ cup grated Parmesan cheese

There’s something so comforting about a rich, creamy pasta dish that practically makes the whole kitchen smell like a cozy Italian trattoria. I’m excited to share my Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe—it’s an effortless meal packed with flavor, perfect for winding down after a busy day.

A white oval slow cooker filled with a creamy dish showing three layers: a light orange creamy sauce base, browned round meatballs scattered throughout, and yellow gnocchi mixed in. Bright green spinach leaves and bright red sun-dried tomatoes are spread evenly on top, adding bursts of color. A wooden spoon rests on the right side inside the cooker, slightly stirring the dish. The slow cooker is set on a white marbled surface with a wooden board in the background holding two small clear bowls, one with grated cheese and one with fresh spinach leaves. A small white bowl with red pepper flakes sits near a white plate holding metal forks in the upper left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Top Tip
How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my all-time favorites because it takes traditional Italian flavors and simplifies them with the magic of a slow cooker. What I love is how hands-off it is, letting you get dinner on the table without stress but with all the rich, comforting taste that feels special.

Flavor Packed: The blend of sundried tomatoes, Parmesan, and Italian seasoning creates a vibrant, rich sauce that’s a total crowd-pleaser.
Set It & Forget It: Thanks to slow cooker magic, you can brown the meatballs, toss everything in, and forget the fuss while it cooks.
Comfort Food Made Healthy: Using ground chicken keeps it lighter but just as satisfying as traditional meatball recipes.
One-Pot Wonder: The gnocchi cooks right in the slow cooker with the meatballs and sauce—minimal pots, maximum flavor.

This close-up image shows a creamy dish with 3 main layers: round browned meatballs with a slightly rough texture spread evenly throughout, oval yellow gnocchi pieces with a smooth surface nestled between the meatballs, and bright green wilted spinach leaves peeking out in different spots. The creamy sauce is light tan and thick, coating all the ingredients evenly and showing small black pepper specks. Bright red pieces of sun-dried tomatoes add contrast, scattered on top of and between the other layers. The entire dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part to build that delicious, comforting dish. Plus, some small tips can help you shop smart and know what to look out for when you’re grabbing these items or choosing substitutions.

Flat lay of fresh ground chicken in a small mound, a small bowl of plain breadcrumbs, a small pile of grated Parmesan cheese, three whole uncracked garlic cloves, one whole brown egg, a few dried green Italian seasoning leaves, a small heap of onion powder, a pinch of coarse salt, a pinch of black pepper, a small white ceramic bowl filled with sun-dried tomato oil, half a fresh yellow onion diced into small pieces, a small white ceramic bowl of white cooking wine, two cups fresh baby spinach leaves, a small white ceramic bowl of heavy cream, a small pile of sun-dried tomatoes, a white ceramic bowl of chicken broth, 12 oz fresh gnocchi dumplings, all arranged symmetrically and naturally fresh on a simple white ceramic background, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Ground chicken: I use ground chicken for its lean profile and tender texture. You can also swap with ground turkey or beef if you want a heartier bite.
Breadcrumbs: Plain breadcrumbs work fine, but Italian-seasoned breadcrumbs can save you a step. Just be cautious about adding extra seasoning if you use those.
Parmesan cheese: Freshly grated Parmesan gives the sauce amazing depth—don’t skip it or go pre-grated labeled “parmesan-style” if you want the best flavor!
Garlic cloves: Freshly minced garlic always beats jarred. It makes a huge difference in flavor, so take the time—it’s worth it.
Sun-dried tomato oil: This oil isn’t just for the sear; it adds a nice tang and richness to the meatballs. If you don’t have it, olive oil is a good substitute.
Yellow onion: Adds sweetness and body to the sauce; no need to pre-cook since it’ll slowly soften in the slow cooker.
White wine: This brings brightness and acidity to balance the creamy sauce. Cooking wine works, but a dry white wine from the fridge is even better.
Chicken broth: Essential for building that flavorful base for the sauce and keeping those meatballs moist.
Shelf stable gnocchi: I love how gnocchi cooks directly in the slow cooker, soaking up all the sauce flavors. Fresh or frozen works too, just adjust cook time slightly.
Heavy cream: Added toward the end so it blends smoothly without curdling, giving the sauce a silky finish.
Spinach: Optional but highly recommended! Tossing in fresh spinach adds a pop of color and nutritious greens that wilt beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe my own with little twists here and there—feel free to do the same! Personalizing a dish is part of the fun, and it makes it even more special for your table.

Variation: Sometimes I swap out the chicken for turkey or even a blend of chicken and Italian sausage to boost the savory notes. It’s just as delicious that way!
Dietary tweaks: Use gluten-free breadcrumbs and gnocchi for those sensitive to gluten—you might need to check cook times slightly but it works well overall.
Seasonal add-ins: In the fall, I throw in some roasted butternut squash cubes for a touch of sweetness and extra texture.

Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Mix and Shape the Meatballs

First, combine the ground chicken, breadcrumbs, Parmesan, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a bowl. I like to mix gently with my hands until everything comes together—overmixing can lead to tough meatballs, so just until combined.

Step 2: Brown the Meatballs

Heat the sundried tomato oil in a skillet over medium heat, then sear the meatballs until they're golden brown on all sides, about 3-4 minutes each side. Don’t worry about cooking them through just yet—we’ll finish that in the slow cooker. This step adds so much flavor and texture, so I don’t skip it.

Step 3: Slow Cook the Meatballs and Sauce

Transfer the seared meatballs to your slow cooker, then add diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. Give it a quick stir, cover, and cook on high for about 20 minutes if using a clay pot oven, or 3 hours on a regular slow cooker. You’re aiming for a juicy, cooked-through internal temperature of 160°F.

Step 4: Add in the Gnocchi and Finish the Sauce

Once the meatballs are cooked, add the gnocchi, heavy cream, and sundried tomatoes into the slow cooker. Cook on the pasta setting for about 10-20 minutes (or another 20 minutes on a standard slow cooker) until gnocchi is tender and heated through. Then stir in fresh spinach and Parmesan cheese, letting the spinach wilt gently before resting the dish for 10-15 minutes to thicken.

Top Tip

Over the years, I’ve learned a few things making this dish that really help everything come together perfectly. These tips have saved me from mushy gnocchi or dry meatballs more times than I can count!

Don’t Skip Browning: Taking the time to sear the meatballs seals in flavor and juices, and gives that lovely texture you want from meatballs.
Add Gnocchi Last: Adding gnocchi too early results in gooey, mushy gnocchi. Wait until the meatballs are cooked through before adding it.
Heavy Cream Timing: Adding cream too early causes it to separate. Adding it near the end keeps your sauce silky and rich.
Use a Meat Thermometer: To ensure perfectly safe meatballs without overcooking, I check that internal temp reaches 160°F. It’s a kitchen habit I swear by.

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Tuscan chicken meatballs - Serving Suggestion

Garnishes

For garnishes, I typically reach for extra grated Parmesan—because, why not?—and freshly chopped basil or flat-leaf parsley for a fresh, herbal aroma that brightens the whole dish. A drizzle of good quality olive oil on top just before serving adds a lovely silky sheen.

Side Dishes

A crisp green salad with a lemon vinaigrette pairs beautifully, cutting through the rich sauce. Garlic bread or warm focaccia make fantastic accompaniments to soak up every last bit of the Tuscan sauce.

Creative Ways to Present

For dinner parties, I like to serve the meatballs and gnocchi in rustic little bowls with a sprinkle of crushed red pepper flakes for a subtle kick and a few whole sundried tomato strips on top to make it look picture-perfect.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they keep well for up to 3 days. The flavors actually deepen overnight, making leftovers extra delicious.

Freezing

This dish freezes nicely too. Just separate the meatballs from the gnocchi sauce if possible, or freeze together in freezer-safe containers. It’s best to consume within 2 months for optimal flavor and texture.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking and drying out. Adding a splash of chicken broth or cream as it warms up helps restore the sauce’s creamy texture.

Frequently Asked Questions:

Can I make this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe in a regular slow cooker?

Absolutely! If you don’t have a Magnifique Clay Pot Oven, just cook the meatballs on the high setting for about 3 hours, and add the gnocchi and cream for the last 20 minutes of cooking.

Can I freeze the meatballs before cooking?

Yes! You can shape and freeze the raw meatballs on a baking sheet, then transfer them to a freezer bag. When you're ready to cook, sear them straight from the freezer and continue with the recipe.

What can I substitute for gnocchi if I don’t have any?

You can swap gnocchi with small pasta shapes like tortellini, mini shells, or even cooked rice for a different texture. Just adjust cooking times accordingly.

Can I use dried gnocchi or does it have to be fresh?

Shelf stable gnocchi works perfectly here, but fresh or frozen gnocchi will also work well. Just watch the cooking time—they usually take less time to cook than shelf-stable varieties.

Final Thoughts

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe has become my go-to for hassle-free weeknight dinners that still feel indulgent. It’s reliable, flavorful, and makes enough to share (or enjoy the next day). I can’t wait for you to try it and make it your own—you might just find yourself making it again and again like I do!