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

Units Scale

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)

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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