Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Introduction

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish that requires minimal hands-on time. Tender chicken meatballs simmer in a creamy sun-dried tomato sauce with soft gnocchi and fresh spinach, making it a perfect meal for cozy evenings.

Ingredients

• 1 pound lean ground chicken
• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup fresh baby spinach, chopped
• ¼ cup sun-dried tomatoes, minced
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cups chicken broth
• ½ cup sun-dried tomatoes, drained and patted dry, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup heavy cream
• ½ cup Parmesan cheese, shredded
• 6 ounces dried gnocchi
• 1 tablespoon cornstarch
• 6 ounces fresh baby spinach, chopped
• Salt, to taste

Instructions

1. Step 1: In a mixing bowl, combine the ground chicken, egg, panko bread crumbs, chopped baby spinach, minced sun-dried tomatoes, grated Parmesan, minced garlic, Italian seasoning, and salt. Stir well with a wooden spoon or use your hands to mix evenly.
2. Step 2: Use a medium cookie scoop to form 18 meatballs and roll them gently with your hands to shape.
3. Step 3: Heat a heavy-bottomed skillet over medium heat and drizzle in the olive oil. When hot, add the meatballs in batches, browning each side for a couple of minutes. The goal is to brown the outsides; they will finish cooking in the slow cooker.
4. Step 4: Transfer the browned meatballs to the slow cooker.
5. Step 5: Pour in the chicken broth and add the chopped sun-dried tomatoes, garlic powder, and onion powder over the meatballs. Cover and cook on low for 3 hours.
6. Step 6: After 3 hours, turn the slow cooker to high. Stir in the heavy cream, shredded Parmesan, and dried gnocchi.
7. Step 7: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the slow cooker and stir gently to combine, ensuring the gnocchi is mostly submerged in the sauce.
8. Step 8: Cover and cook on high for 20 minutes, or until the gnocchi becomes tender.
9. Step 9: Stir in the chopped fresh spinach, cover, and let it wilt in the hot sauce for about 2 minutes.
10. Step 10: Taste and adjust the seasoning with salt before serving.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the meatball mixture for a mild heat.
• Feel free to replace chicken with ground turkey for a different taste.
• You can swap dried gnocchi for fresh gnocchi, adjusting the cooking time accordingly.
• If you prefer a thicker sauce, add a bit more cornstarch slurry and cook until your desired consistency is reached.
• For a dairy-free version, substitute heavy cream with coconut milk and omit the Parmesan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs and sauce?

Yes, you can freeze the cooked meatballs and sauce separately or together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I use if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or omit them altogether. The dish will still have great flavor from the Italian seasoning and Parmesan cheese.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

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★★★★★

4.5 from 64 reviews

• Author: Mariam
• Total Time: 4 hours
• Yield: 4 servings 1x

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Description

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe combines tender, lean ground chicken meatballs infused with sun-dried tomatoes, spinach, and Italian seasoning, simmered in a rich and creamy Tuscan-style sauce. The addition of pillowy gnocchi and fresh spinach makes for a comforting, hearty meal that cooks effortlessly in a slow cooker, perfect for busy days or cozy dinners.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 pound lean ground chicken
• 1 large egg
• ¼ cup panko bread crumbs
• ¼ cup fresh baby spinach, chopped
• ¼ cup sun-dried tomatoes, minced
• ¼ cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1 teaspoon salt
• 1 tablespoon olive oil

Sauce and Gnocchi

• 2 cups chicken broth
• ½ cup sun-dried tomatoes, drained and patted dry, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup heavy cream
• ½ cup Parmesan cheese, shredded
• 6 ounces dried gnocchi
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 6 ounces fresh baby spinach, chopped
• Salt, to taste

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Instructions

1. Prepare the Meatball Mixture: In a mixing bowl, combine the ground chicken, egg, panko bread crumbs, chopped fresh spinach, minced sun-dried tomatoes, grated parmesan cheese, minced garlic, Italian seasoning, and salt. Stir well using a wooden spoon or your hands to ensure all ingredients are evenly mixed.
2. Form Meatballs: Use a medium cookie scoop to portion the mixture into 18 equal-sized balls. Roll each scoop between your hands to form smooth meatballs.
3. Brown the Meatballs: Heat a heavy bottomed skillet over medium heat and add the olive oil. Once hot, add the meatballs in batches, avoiding overcrowding. Brown each side for a couple of minutes to develop a golden crust. The chicken does not need to be cooked through at this stage as they will finish cooking in the slow cooker.
4. Transfer to Slow Cooker: Place the browned meatballs carefully into the slow cooker, spreading them evenly.
5. Prepare and Add Sauce Mixture: Pour the chicken broth over the meatballs, then add the chopped sun-dried tomatoes, garlic powder, and onion powder. Cover the slow cooker with the lid.
6. Cook Meatballs: Cook on low heat for 3 hours to allow flavors to meld and meatballs to cook completely. After 3 hours, switch the slow cooker to high heat.
7. Add Cream, Cheese, and Gnocchi: Stir in the heavy cream, shredded Parmesan cheese, and dried gnocchi.
8. Thicken Sauce: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Pour this mixture into the slow cooker and gently stir to combine. Make sure the gnocchi is mostly submerged in the liquid for even cooking.
9. Cook Gnocchi: Cover and cook on high for 20 minutes, or until the gnocchi is tender and the sauce has thickened.
10. Add Fresh Spinach: Stir in the chopped fresh spinach, then cover the slow cooker for 2 minutes to allow the spinach to wilt.
11. Season and Serve: Taste the sauce and adjust salt as needed before serving the creamy Tuscan chicken meatballs with gnocchi hot.

Notes

• For best texture, avoid overcrowding the skillet when browning meatballs to ensure even searing.
• Panko breadcrumbs help keep the meatballs tender; if gluten-free bread crumbs are needed, substitute accordingly.
• If sun-dried tomatoes are oil-packed, be sure to drain and pat dry to avoid excess oiliness.
• The gnocchi can be swapped for gluten-free or potato gnocchi depending on preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Adding fresh spinach at the end helps retain its vibrant color and nutrients.

• Prep Time: 20 minutes
• Cook Time: 3 hours 40 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Tuscan, Italian

Keywords: slow cooker chicken meatballs, Tuscan chicken meatballs, gnocchi recipe, creamy chicken meatballs, easy slow cooker meals, Italian slow cooker recipe