Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs simmered in a creamy, garlicky tomato and spinach sauce, served with pillowy gnocchi. This easy recipe combines Italian seasonings, sun-dried tomatoes, and Parmesan cheese for an authentic taste that comes together effortlessly in a slow cooker, perfect for a hearty family dinner.
Ingredients
Scale
Meatball 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
Sauce + Gnocchi Ingredients
- 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
Instructions
- Mix Meatball Ingredients. In a medium mixing bowl, combine all meatball ingredients except the sun-dried tomato oil. Mix gently by hand or with a spoon until just combined to avoid tough meatballs.
- Shape Meatballs. Form the mixture into small meatballs approximately 1½ tablespoons each (about 35-40 total). Use a cookie scoop if desired for uniform size.
- Sear Meatballs. Heat sun-dried tomato oil in a medium pan over medium heat until warm. Sear the meatballs in batches until browned on both sides, about 3-4 minutes per side. They do not need to be fully cooked at this point.
- Combine Ingredients in Slow Cooker. Transfer seared meatballs to the slow cooker. Add diced yellow onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
- Cook Meatballs. Cover and cook on high slow cook setting for 20 minutes if using the Magnifique Clay Pot Oven, or 3 hours on a standard slow cooker, until meatballs reach an internal temperature of 160°F.
- Add Gnocchi and Cream. Once meatballs are cooked, add gnocchi, heavy cream, and sun-dried tomatoes to the slow cooker. Cover and cook on pasta setting for 10-20 minutes on Magnifique Clay Pot Oven, or another 20 minutes on slow cook setting with a standard slow cooker, until gnocchi is cooked through.
- Add Spinach and Parmesan. Stir in fresh spinach and grated Parmesan. Cook until spinach wilts, about 5 minutes.
- Rest and Thicken Sauce. Let the dish rest for 10-15 minutes to allow the sauce to thicken before serving.
- Serve. Serve in individual bowls topped with extra Parmesan cheese if desired. Enjoy your comforting Tuscan chicken meatballs with creamy gnocchi!
Notes
- You may substitute ground turkey or beef for ground chicken.
- Use Italian seasoned breadcrumbs or plain with added Italian seasoning.
- Fresh minced garlic imparts more flavor than jarred garlic.
- Save sun-dried tomato oil for searing for extra flavor or substitute with olive oil.
- Add yellow onion directly to slow cooker; no need to pre-cook.
- Use cooking wine or fresh white wine interchangeably.
- Add heavy cream near the end to prevent curdling.
- Frozen or fresh gnocchi can substitute shelf-stable gnocchi.
- Spinach is optional but adds color and nutrition.
- Do not overmix meatball mixture to avoid toughness.
- Deglaze searing pan with wine to add flavor to slow cooker.
- Add gnocchi only when directed to prevent mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
