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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Transfer to Slow Cooker: Place the browned meatballs carefully into the slow cooker, spreading them evenly.
- 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.
- 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.
- Add Cream, Cheese, and Gnocchi: Stir in the heavy cream, shredded Parmesan cheese, and dried gnocchi.
- 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.
- Cook Gnocchi: Cover and cook on high for 20 minutes, or until the gnocchi is tender and the sauce has thickened.
- Add Fresh Spinach: Stir in the chopped fresh spinach, then cover the slow cooker for 2 minutes to allow the spinach to wilt.
- 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
