If you’re looking for a comforting, flavorful meal that practically makes itself, I’m so excited to share my Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe with you. This dish is pure magic—a tender bite of herby chicken meatballs swimming in a rich, creamy Tuscan sauce with pillowy gnocchi that’s just downright irresistible. I love this recipe because it’s perfect for busy days when you want something hearty but without standing over a hot stove.
When I first tried this, I was amazed at how the slow cooker gently infused the meatballs with the garlicky, sun-dried tomato goodness that makes Tuscan dishes so special. Whether you’re gathering around the dinner table with family or craving a cozy solo night in, this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is absolutely worth trying — it’s easy, forgiving, and super satisfying.
Why You’ll Love This Recipe
- Hands-off Cooking: Once the meatballs are browned and in the slow cooker, you can walk away and come back to a delicious meal.
- Flavor-packed Ingredients: The combination of sun-dried tomatoes, garlic, and creamy Parmesan brings amazing depth without fuss.
- Comforting and Filling: Gnocchi makes every bite super satisfying and so much more special than regular pasta.
- Flexible Preparation: You can choose slow cooker or stovetop methods depending on your time and mood.
Ingredients You’ll Need
The ingredients for this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe come together beautifully, making sure you get that classic Tuscan richness with a backyard-friendly touch. Most of these staples are pantry-friendly too, which I always appreciate for last-minute dinners.
- Ground chicken: I prefer making my own ground chicken from chicken breasts; it’s fresh and way more affordable.
- Breadcrumbs: Helps bind the meatballs to keep them tender but firm.
- Soy sauce or tamari: Adds umami depth—tamari works great for gluten-free
- Dried Italian seasoning blend: Your shortcut to that herby Tuscan vibe.
- Garlic powder: Boosts the flavor without raw garlic intensity.
- Black pepper & paprika: Adds warmth and subtle smoky notes I love.
- Egg: Keeps those meatballs together without being heavy.
- Sun-dried tomato oil: The secret behind that subtle tomato undertone, plus great for browning meatballs.
- Yellow onion & garlic: Classic aromatics that create the base for the sauce.
- White wine: Optional, but it adds a lovely depth and acidity.
- Chicken broth: Keeps everything moist while enriching the sauce.
- Dried gnocchi: Look for shelf-stable packages—super easy to store and cook.
- Sun-dried tomatoes in oil: Chopped, they add bursts of intense flavor throughout.
- Heavy cream: For that velvety luscious sauce texture.
- Baby spinach: Adds freshness and a gorgeous pop of color.
- Parmesan cheese: The finishing touch that brings everything together.
Variations
I love to tweak this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe depending on what’s in my fridge or my cravings. Honestly, it’s so forgiving that you can easily swap ingredients or add your favorites and still end up with a winner.
- Make it lighter: I sometimes swap heavy cream for 2% milk; it’s less rich but keeps the creaminess I want without the extra fat.
- Spicy Kick: Throw in some red pepper flakes if you like a little heat—I love that subtle burn weaving with the tomato flavors.
- Protein Swap: Occasionally I use turkey instead of chicken, and it’s just as delicious and tender.
- Veggie Boost: I’ve added mushrooms or roasted red peppers to the sauce for a veggie twist—try what you love!
How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Step 1: Mix and Shape Your Meatballs
Start by mixing ground chicken with breadcrumbs, soy sauce, Italian seasoning, garlic powder, black pepper, paprika, and egg. I like to use my hands here—a bit messy but you can really feel the consistency. Form the mixture into 1-inch meatballs and place them on a plate, ready for browning. This part is key—don’t overwork the meat; you want tender, not tough meatballs.
Step 2: Brown the Meatballs in Sun-dried Tomato Oil
Heat sun-dried tomato oil over medium heat in a skillet. Brown the meatballs for about 3-4 minutes per side, just enough to get a nice golden crust. This step adds flavor and helps the meatballs hold together in the slow cooker. Be careful not to crowd the pan; you may need to do this in batches to get an even sear.
Step 3: Slow Cooker Time – Building the Sauce
Transfer those browned meatballs to your slow cooker. Toss in diced yellow onions, minced garlic, white wine (if you’re using), and chicken broth. Set your slow cooker to HIGH and cook everything for about 2.5 hours. During this time, the sauce develops deep, rich flavors and the chicken becomes melt-in-your-mouth tender.
Step 4: Add Gnocchi & Final Ingredients
After 2.5 hours, stir in the dried gnocchi, chopped sun-dried tomatoes, heavy cream, and ripped baby spinach. Continue cooking for another 20 minutes so the gnocchi cooks through and the sauce thickens slightly. Finish by mixing in fresh Parmesan cheese. The sauce will be creamy and slightly tangy, with the perfect comforting texture.
Pro Tips for Making Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Don’t skip browning: It seals in juices and adds amazing flavor, even though it takes a little extra time.
- Use a digital thermometer: To ensure your chicken meatballs reach 165°F for both safety and perfect doneness.
- Add gnocchi last: They cook quickly and become mushy if left too long, so timing here makes all the difference.
- Store leftovers promptly: Helps keep the sauce bright and prevents gnocchi from soaking up too much liquid.
How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Garnishes
I always top mine with a fresh sprinkle of Parmesan and a few torn sun-dried tomatoes from the jar for that extra punch of flavor. A little cracked black pepper and a handful of fresh basil leaves or chopped parsley also brighten up each plate beautifully. It’s those simple garnishes that make it look like you slaved all afternoon when you really didn’t!
Side Dishes
This recipe is such a complete meal, but I like to serve it alongside a crisp green salad with lemon vinaigrette or some garlic roasted asparagus. It brings balance and freshness to the creamy richness of the meatballs and gnocchi. If you want something heartier, crusty bread is perfect for soaking up all that fabulous sauce.
Creative Ways to Present
For dinner parties, I’ve served this in individual oven-safe ramekins topped with extra cheese and broiled for a couple of minutes to get a bubbly crust. It’s fancy but surprisingly easy — and your guests will definitely be impressed!
Make Ahead and Storage
Storing Leftovers
After the meal, I store leftovers in airtight containers in the fridge, and they usually last for up to 4 days. The meatballs soak up more sauce over time, which actually makes them even tastier the next day — just be mindful that the gnocchi can get a bit softer.
Freezing
I’ve frozen cooked meatballs before but without the gnocchi — gnocchi doesn’t freeze super well. For freezing, wrap individual portions tightly and thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
For the best texture, I reheat leftovers on the stovetop over low heat with a splash of broth to loosen the sauce. Microwaving is quick too, but I recommend stirring halfway through to avoid hot spots or overcooked gnocchi.
FAQs
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Can I make this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe in advance?
Absolutely! You can prep the meatball mixture and shape the meatballs a day ahead, then keep them refrigerated until you’re ready to brown and cook. The sauce components can also be prepped in advance. Just combine everything in the slow cooker when you’re ready to start cooking.
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Can I use store-bought meatballs instead of making my own?
You can, but making them yourself lets you control the seasoning and texture, which really elevates the dish. If you use store-bought, look for plain chicken meatballs to avoid conflicting flavors and add the seasonings and sauce as described.
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Is the white wine necessary in the recipe?
The white wine is optional but highly recommended if you have it. It adds acidity and depth, making the sauce brighter and more complex. You can skip it for a non-alcoholic version and the dish will still taste great.
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How do I know when the chicken meatballs are fully cooked?
The safest and most reliable way is to use a digital thermometer—when the internal temperature reaches 165°F (74°C), they’re perfectly cooked. Avoid overcooking to keep them juicy and tender.
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Can I make this recipe on the stovetop instead of using a slow cooker?
Yes! The recipe includes stovetop instructions that take about 35-40 minutes total. It’s great for quicker meal prep and just as delicious, especially when you’re short on time.
Final Thoughts
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe has become one of my go-to dishes when I want something cozy, flavorful, and hands-off. The combination of tender meatballs, creamy sauce, and soft gnocchi is pure comfort food that always gets rave reviews from my family. I’m confident you’ll enjoy making and eating this dish as much as I do—give it a try, and treat yourself to a little Tuscan-inspired love in your own kitchen!
Print
Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs simmered in a creamy Tuscan sauce with sun-dried tomatoes, spinach, and parmesan cheese, served alongside soft gnocchi. This recipe offers flexibility as it can be prepared in either a slow cooker for convenience or a skillet on the stovetop for a quicker meal.
Ingredients
Chicken Meatballs
- 1 lb ground chicken (see notes)
- 1/3 cup breadcrumbs
- 2 tsp soy sauce or tamari
- 1 1/2 tsp dried Italian seasoning blend
- 1 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 egg
- 2 tsp sun dried tomato oil (for cooking meatballs)
Tuscan Sauce & Gnocchi
- 1/4 cup yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup white wine (optional for flavor, can be skipped)
- 2 cups low sodium chicken broth
- 1 lb dried gnocchi (17.5 oz shelf stable)
- 1/3 cup sun dried tomatoes in oil, chopped (more for topping if desired)
- 1/3 cup heavy cream
- 1/2 tsp salt & 1/2 tsp black pepper (more salt to taste if needed)
- 3 cups baby spinach, ripped
- 1/4 cup parmesan cheese (more as needed for garnish)
Instructions
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, soy sauce, Italian seasoning, garlic powder, black pepper, paprika, and egg. Mix well with a spoon or your hands until evenly combined. Form into 1-inch meatballs and place on a plate.
- Brown Meatballs: Heat sun-dried tomato oil in a skillet over medium heat. Add meatballs and cook for 3-4 minutes on each side until they develop a golden brown crust. Remove from skillet and set aside.
- Slow Cooker Method: Transfer browned meatballs to the slow cooker. Add diced onion, minced garlic, white wine (if using), and low sodium chicken broth. Set the slow cooker to high and cook for approximately 2.5 hours.
- Add Gnocchi and Finish Cooking: After 2.5 hours, add dried gnocchi, chopped sun-dried tomatoes, heavy cream, and baby spinach to the slow cooker. Stir and cook for an additional 20 minutes until gnocchi is tender and spinach is wilted.
- Add Cheese and Serve: Mix in parmesan cheese until melted and incorporated. Serve warm, garnished with extra parmesan if desired.
- Stovetop Alternative: After browning the meatballs, return them to the skillet and add diced onion. Cook together for 5 minutes. Stir in garlic and white wine and simmer for 2 minutes. Pour in chicken broth and add gnocchi. Simmer for 10-15 minutes, turning meatballs occasionally until cooked through. Add spinach, cream, and sun-dried tomatoes; bring to a simmer. Stir in parmesan cheese and serve garnished with extra parmesan.
Notes
- This dish can be prepared either in the slow cooker or on the stovetop; both methods deliver delicious results.
- For homemade ground chicken, pulse 1 lb boneless skinless chicken breasts in a food processor; you can mix the meatball ingredients directly in the processor for convenience.
- Use a digital thermometer to check that meatballs reach a safe internal temperature and avoid overcooking, as they continue cooking in the sauce.
- To reduce fat, substitute heavy cream with 2% milk; the flavor will be less rich but still tasty.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 572 kcal
- Sugar: 2 g
- Sodium: 1252 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 165 mg
