These Slow Cooker Tuscan Chicken Meatballs with Gnocchi are an easy weeknight dinner that delivers big on taste. Juicy chicken meatballs simmer in a creamy, sun-dried tomato & wine sauce with baby spinach and pillowy gnocchi for the ultimate comfort food experience.
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I fall back on my slow cooker so often for easy dinners. Delicious slow cooker recipes transform simple ingredients into a rich, flavorful meal with minimal effort. This recipe is no exception. You can whip up the homemade chicken meatballs in just a couple of minutes and the rest you simply dump in and forget it! The pillowy gnocchi soaking up the sauce is over-the-top delicious comfort food!
I love to make everything from scratch as much as possible. It's the best way to control the quality of ingredients. But there are some things I'm totally fine buying packaged, and pasta and gnocchi are two of those things. While homemade gnocchi is surprisingly easy and foolproof to make, it does add at least an hour of prep time to this recipe. If you have the time and enjoy the process, fresh gnocchi can elevate the dish with an ultra-light, pillowy texture. I linked a fantastic recipe from The Clever Carrot. However, there are some fantastic store-bought options that work beautifully in this dish, saving time without sacrificing flavor or texture. Look for high-quality, shelf-stable, or refrigerated gnocchi for the best results. I've listed some great options below in the ingredients section.
Looking for more slow cooker or one-pot meal ideas? Try Sloppy Joe Casserole with Easy Cheddar Biscuit Top, Southwest Ground Beef & Sweet Potato Hash, or Slow Cooker Chicago Italian Beef Sandwiches.
Why You’ll Love This Recipe
- Effortless Meal Prep – The slow cooker does most of the work, making this a stress-free dinner option.
- Rich, Creamy Flavor – A velvety sauce infused with garlic, sun-dried tomatoes, and white wine coats the meatballs and gnocchi beautifully.
- Family-Friendly – Kids and adults alike will love the comforting flavors of this dish.
- Satisfying – Lean chicken meatballs, hearty gnocchi, and spinach make this a well-balanced meal that feels decadent.
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Ingredients for Slow Cooker Tuscan Chicken MEatballs with Gnocchi
Key Tuscan Chicken Meatball Ingredients
- Ground Chicken – A lean, mild protein that absorbs the rich flavors of the sauce while staying tender. Ground turkey also works here.
- Breadcrumbs – Panko, Italian-style or gluten-free.
- Parmesan Cheese – Adds a savory, nutty depth and enhances the umami flavors of the dish.
- Egg – Helps hold the meatballs together for a perfect texture.
- Garlic cloves – Fresh garlic gives the meatballs and sauce a robust, aromatic flavor. Substitute garlic powder if preferred.
- Italian Seasoning – A blend of dried herbs that enhances the overall flavor with classic Italian notes.
Key Cream Sauce Ingredients
- Oil-Packed Sun-Dried Tomatoes – chop them small and reserve some of the oil for searing the meatballs. Sun-dried tomatoes are a powerhouse ingredient that adds a deep, concentrated burst of umami flavor to any dish. They complement creamy and savory ingredients beautifully, adding a touch of acidity that balances out rich flavors. In this recipe, they infuse the sauce with a vibrant, slightly smoky tomato flavor that pairs perfectly with the garlic, white wine, and Parmesan.
- Dry White Wine – Pinot Grigio or Sauvignon Blanc, adds acidity and complexity to the sauce. Substitute additional chicken or vegetable stock in place of the wine.
- Chicken Broth – Or vegetable broth, providing a flavorful base that keeps the sauce light and savory.
- Heavy Cream – Creates a luxurious, velvety texture that coats the meatballs and gnocchi beautifully.
- Seasonings – dried basil, red pepper flakes (optional, for heat), salt & black pepper
- Baby Spinach – Adds a fresh, slightly earthy contrast to the creamy sauce while boosting the dish’s nutritional value.
- Potato Gnocchi – Soft, pillowy dumplings that soak up the flavors of the sauce, making the dish hearty and satisfying. Here are some recommended brands:
- Parmesan Cheese & Parmesan Rind (*optional) – The cheese adds a final layer of rich, salty goodness, while the rind melts into the sauce, enhancing its depth. I freeze parmesan rinds when I use up a wedge. Remove the rind if it doesn't all melt left before serving.
- Fresh Basil (for garnish) – Brings a bright, aromatic freshness that complements the creamy, savory flavors of the dish.
See the recipe card below for quantities.
Step by Step Instructions
- Step 1: Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs.
- Step 2: Optional recommended step, Sear Meatballs: Heat a tablespoon of the sun-dried tomato oil from the jar (or a tablespoon of olive oil) in a skillet over medium-high heat or in a slow cooker with a sear function and sear the meatballs for 2-3 minutes until golden brown on all sides. This adds extra flavor but is not required.
- Step 3: Assemble the Sauce Ingredients: Transfer the browned meatballs to the slow cooker. Add the sun-dried tomatoes, minced garlic, white wine, chicken broth, dried basil, red pepper flakes (if using), salt, and black pepper. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the meatballs are fully cooked and tender.
- Step 4: Add the Finishing Ingredients: In the last 30 minutes of cooking, stir in the heavy cream, baby spinach, and gnocchi. Cover and cook until the gnocchi is tender and the spinach is wilted. If you've been cooking on a low setting, bump the slow cooker heat to high.
- Step 5: Serve and Enjoy: Give the sauce a final stir, taste, and adjust the seasoning if needed. Serve warm, garnished with Parmesan cheese and fresh basil. Enjoy this dish with crusty bread or a side salad!
Hint: Don't Overmix the Meatballs – Tender chicken meatballs are easy to achieve. Gently combine the ingredients to avoid dense, tough meatballs. A light hand keeps them tender and juicy.
Substitutions & Variations on Tuscan Chicken Meatballs with Gnocchi
- Make it Dairy-Free – Substitute coconut milk for heavy cream and use dairy-free Parmesan.
- Try Different Meats – Swap chicken for ground turkey or pork.
- Vegetarian Option – Replace meatballs with white beans or plant-based meat alternatives.
- Add More Veggies – Mushrooms, bell peppers, or zucchini work well in this dish.
Equipment
- Slow Cooker – The key to achieving tender, flavorful meatballs with minimal effort. I've linked the slow cooker I use. As an Amazon Associate, I earn from qualifying purchases.
- Medium Mixing Bowl – For combining and mixing the meatball ingredients thoroughly.
- Measuring Cups & Spoons – Essential for accurately portioning ingredients.
- Cutting Board & Knife – For chopping sun-dried tomatoes, garlic, and basil.
- Large Skillet – To sear the meatballs before adding them to the slow cooker, enhancing their texture and flavor. *Necessary only if the slow cooker doesn't have a searing function.
- Tongs – To handle the meatballs easily while browning them.
- Ladle – For serving the creamy sauce over the meatballs and gnocchi.
Storage Directions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The sauce and meatballs freeze well for up to 3 months. Freeze separately from gnocchi to maintain texture.
- Reheating: Warm on the stove over low heat, adding a splash of broth or cream if needed.
Top Tip
Don't add the gnocchi too soon! Stir in the gnocchi during the last 30 minutes of cooking to keep them from becoming too soft or mushy.
FAQ
Of course! Save yourself the step, if you prefer and use frozen meatballs.
You can use extra chicken broth with a splash of lemon juice for acidity.
Absolutely! Prepare the meatballs and sauce ingredients in advance, store in the fridge overnight, and start cooking the next day.
Increase the red pepper flakes or add a pinch of cayenne pepper for extra heat. Or add a finely minced Calabrian chili!
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Recipe
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Equipment
- Slow Cooker – The key to achieving tender, flavorful meatballs with minimal effort.
- Medium Mixing Bowl – For combining and mixing the meatball ingredients thoroughly.
- Measuring Cups & Spoons – Essential for accurately portioning ingredients.
- Cutting Board & Knife – For chopping sun-dried tomatoes, garlic, and basil.
- Large Skillet – To sear the meatballs before adding them to the slow cooker, enhancing their texture and flavor. *Necessary only if the slow cooker doesn't have a searing function.
- Tongs – To handle the meatballs easily while browning them.
- Ladle – For serving the creamy sauce over the meatballs and gnocchi.
Ingredients
For Chicken Meatballs
- 1 lb ground chicken or ground tukey
- ½ cup breadcrumbs Panko, Italian-style or Gluten-free
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun-dried tomato oil or olive oil for searing, optional
For Creamy Sauce
- 6.5 ounce jar oil-packed, sun-dried tomatoes chopped (reserve 1 tablesppon of oil for searing and discard the rest).
- 3 cloves garlic minced
- 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- parmesan rind *optional, place a piece of parmesan rind into the slow cooker to melt into the sauce as it cooks.
- 3 cups baby spinach
- 1 lb potato gnocchi
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Step 1: Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined, then roll into 1-inch meatballs.
- Step 2: Optional Recommended Step, Sear Meatballs: Heat a tablespoon of the sun-dried tomato oil from the jar (or olive oil) in a skillet over medium-high heat or in a slow cooker with a sear function and sear the meatballs for 2-3 minutes until golden brown on all sides. This adds extra flavor but is not required.
- Step 3: Assemble the Sauce Ingredients: Transfer the browned meatballs to the slow cooker. Add the sun-dried tomatoes, minced garlic, white wine, chicken broth, Parmesan rind (if using), dried basil, red pepper flakes (if using), salt, and black pepper. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the meatballs are fully cooked and tender.
- Step 4: Add the Finishing Ingredients: In the last 30 minutes of cooking, stir in the heavy cream, baby spinach, and gnocchi. Cover and cook until the gnocchi is tender and the spinach is wilted. If you've been cooking on a low setting, bump the slow cooker heat to high.
- Step 5: Serve and Enjoy: Remove parmesan rind if it didn't fully melt into the sauce. Give the sauce a final stir, taste, and adjust the seasoning if needed. Serve warm, garnished with extra Parmesan cheese and fresh basil. Enjoy this dish with crusty bread or a side salad!
Holly says
Yum! The tender meatballs paired with pillowy gnocchi, all packed with so much flavor. This is a new favorite at our house!