Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a creamy, comforting dish made with sun-dried tomatoes, spinach, garlic, and Parmesan. Let the slow cooker do the work, and enjoy a creamy, dreamy Italian-inspired dish.
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!
Nutrition
Calories: 913kcalCarbohydrates: 68gProtein: 53gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 387mgSodium: 1010mgPotassium: 1847mgFiber: 8gSugar: 2g
Nutrition Facts
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Amount per Serving
Calories
913
% Daily Value*
Fat
46
g
71
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
387
mg
129
%
Sodium
1010
mg
44
%
Potassium
1847
mg
53
%
Carbohydrates
68
g
23
%
Fiber
8
g
33
%
Sugar
2
g
2
%
Protein
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
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