Slow Cooker Tuscan Chicken Meatballs with Gnocchi is the kind of recipe that takes comfort food to the next level. Imagine a hearty Italian feast, where chicken meatballs simmer in a rich, creamy tomato sauce infused with aromatic herbs.
The rich flavors of this dish pair wonderfully with a light and refreshing Chinese Chicken Salad, with its bright lemon and olive oil dressing. It’s like walking through the sun-dappled streets of Athens, tasting vibrant veggies fresh from the garden.
For a well-rounded meal, serve with a Vesper, bringing a touch of balance and adventure to your plate. This pairing adds a fun, global flair that elevates the whole meal. As you dive into making this recipe, remember that the slow cooker is your secret weapon.
What’s So Great About This Dish!
- Convenience is king: The slow cooker does all the heavy lifting, making it perfect for busy weeknights or a laid-back weekend dinner.
- Global inspiration with local ingredients: I’ve taken a classic Italian recipe and made it my own with easy-to-find ingredients, perfect for home cooks.
- A customizable flavor profile: I’ve switched up the herbs and even tried different sauces over time. It’s the perfect dish to play with and make your own.
- Tastes like a fancy dinner, but it’s effortless: The meal is rich, creamy, and satisfying with a minimal time investment.
Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting, flavorful dish featuring tender chicken meatballs simmered in a creamy, garlicky broth with sun-dried tomatoes and spinach. The slow cooker enhances the richness while gnocchi soaks up the sauce, creating a satisfying, restaurant-worthy meal with minimal effort.
Equipment
- Large mixing bowl
- Skillet
- Slow cooker
- Wooden spoon
- Plate
- Measuring cups and spoons
Ingredients
Sauce and Gnocchi
- ⅓ cup white wine
- ¼ cup yellow onion, diced
- 1 lb dried gnocchi
- 4 cloves garlic, minced
- 2 cups chicken broth, low-sodium
- ⅓ cup heavy cream
- ¼ cup parmesan, more as needed
- ⅓ cup sun-dried tomatoes in oil, chopped
- 3 cups baby spinach, ripped
- ½ tsp salt and pepper, more salt to taste if needed
Chicken Meatballs
- 2 tsp soy sauce , or tamari
- 1 lb ground chicken
- 2 tsp sun-dried tomato oil
- ⅓ cup breadcrumbs
- 1 tsp paprika
- 1½ tsp dried Italian seasoning blend
- ½ tsp black pepper
- 1½ tsp garlic powder
Step 1: In a large bowl, mix the meatball ingredients well using a spoon or your hands.
Step 2: Form 1-inch meatballs and place them on a plate.
Step 3: Heat a skillet over medium heat, add sun-dried tomato oil, and brown the meatballs for 3–4 minutes on each side until golden.
Step 4: Transfer the browned meatballs to the slow cooker, then add chopped onions, garlic, wine, and broth.
Step 5: Set the slow cooker on high and cook for about 2.5 hours.
Step 6: Add gnocchi, sun-dried tomatoes, cream, and spinach, then continue cooking for another 20 minutes.
Step 7: Stir in parmesan cheese and serve, garnished with extra parmesan if desired.
Step 8 (Stovetop method): After browning the meatballs, add onions to the pan and cook for 5 minutes.
Step 9: Stir in garlic and wine, letting it simmer for 2 minutes.
Step 10: Pour in the broth and add gnocchi, cooking for another 10–15 minutes while turning the meatballs often.
Step 11: Stir in spinach, cream, and sun-dried tomatoes, bringing everything to a gentle simmer before adding parmesan.
Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe
Equipment
- Large mixing bowl
- Skillet
- Slow cooker
- Wooden spoon
- Plate
- Measuring cups and spoons
Ingredients
Sauce and Gnocchi
- ⅓ cup white wine
- ¼ cup yellow onion, diced
- 1 lb dried gnocchi
- 4 cloves garlic, minced
- 2 cups chicken broth, low-sodium
- ⅓ cup heavy cream
- ¼ cup parmesan, more as needed
- ⅓ cup sun-dried tomatoes in oil, chopped
- 3 cup baby spinach, ripped
- ½ tsp salt and pepper, more salt to taste if needed
Chicken Meatballs
- 2 tsp soy sauce , or tamari
- 1 lbs ground chicken
- 2 tsp sun dried tomato oil
- ⅓ cup breadcrumbs
- 1 tsp paprika
- 1½ tsp dried Italian seasoning blend
- ½ tsp black pepper
- 1½ tsp garlic powder
Instructions
- In a large bowl, mix the meatball ingredients well using a spoon or hands.
- Then form 1-inch meatballs and place them on a plate.
- Heat a skillet over medium heat, add sun-dried tomato oil, and brown the meatballs for 3-4 minutes on each side until golden.
- Transfer them to the slow cooker, then add chopped onions, garlic, wine, and broth.
- Set the slow cooker on high and cook for about 2.5 hours.
- Add gnocchi, sun-dried tomatoes, cream, and spinach, then continue cooking for another 20 minutes.
- Stir in parmesan cheese and serve, garnished with extra parmesan if desired.
- For a stovetop method, after browning the meatballs, add onions to the pan and cook for 5 minutes before stirring in garlic and wine.
- Let simmer for 2 minutes, then pour in the broth and add gnocchi, cooking for another 10-15 minutes while turning the meatballs often.
- Stir in spinach, cream, and sun-dried tomatoes, bringing everything to a gentle simmer before adding parmesan.
- Serve warm with extra parmesan for garnish.
Notes
- This dish can be made in either the slow cooker or on the stovetop, with both methods included in the recipe. While both work well, the skillet version is often preferred for its quicker cooking time.
- Save money by making your own ground chicken—simply blend 1 lb of boneless, skinless chicken breasts in a food processor. For convenience, you can add all the meatball ingredients directly into the processor after grinding.
- Avoid overcooking the meatballs, as they will continue to cook in the broth and sauce. Using a digital thermometer ensures they reach the proper temperature without drying out.
| Nutrition | Value |
| Calories | 572kcal |
| Carbohydrates | 57g |
| Fibre | 5g |
| Fat | 23g |
| Protein | 34g |
| Cholesterol | 165g |
