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Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe

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★★★★★

5 from 112 reviews

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting, flavorful Italian-inspired dish featuring tender chicken meatballs simmered in a creamy, garlicky broth with sun-dried tomatoes and spinach. The slow cooking method enhances the richness while gnocchi absorbs the luscious sauce, creating a hearty, restaurant-quality meal with minimal effort.

Ingredients

Scale

For the Meatballs

  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 tbsp Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste

For the Sauce

  • 1 ½ cups chicken broth
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp chili flakes (optional)

To Finish

  • 1 lb shelf-stable gnocchi
  • Extra Parmesan for serving

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
  2. Shape Meatballs: Form the mixture into small, bite-sized meatballs, about one to two bites each.
  3. Brown Meatballs: Heat a small skillet over medium heat and lightly brown the meatballs on all sides. This step adds extra flavor and texture but is optional.
  4. Transfer to Slow Cooker: Carefully place the browned meatballs into the slow cooker, arranging them evenly.
  5. Prepare Sauce: In a bowl, whisk together chicken broth, heavy cream, dried basil, dried oregano, sun-dried tomatoes, and chili flakes (if using).
  6. Add Sauce to Slow Cooker: Pour the sauce mixture evenly over the meatballs in the slow cooker.
  7. Slow Cook: Cover the slow cooker and cook on the LOW setting for 4 to 5 hours until the meatballs are fully cooked and tender, and the sauce has richened.
  8. Add Spinach: Stir in fresh spinach and allow it to wilt into the sauce for several minutes.
  9. Cook Gnocchi: Add the shelf-stable gnocchi to the slow cooker and cook for an additional 20 to 25 minutes until the gnocchi is tender and has absorbed some sauce.
  10. Season and Serve: Taste the sauce and adjust seasoning as needed. Serve the meatballs and gnocchi hot, topped with extra Parmesan cheese and optionally fresh basil for garnish.

Notes

  • For deeper flavor, add a splash of white wine to the sauce before slow cooking.
  • Stir the contents of the slow cooker once halfway through cooking to prevent sticking.
  • If the sauce is too thin, remove the lid during the last 20 minutes of cooking to allow it to thicken.
  • If the sauce becomes too thick, add a splash of chicken broth to loosen it.
  • Breadcrumbs help keep the meatballs tender and prevent density; almond flour is a good low-carb substitute.
  • Ground turkey or pork can be used as alternatives to ground chicken.
  • Heavy cream can be substituted with half-and-half or coconut cream for a dairy-free option.
  • Replace sun-dried tomatoes with roasted red peppers for a different flavor profile.
  • Instead of gnocchi, cooked pasta or potatoes can be used if desired.
  • Use Pecorino Romano or nutritional yeast instead of Parmesan for a different cheese flavor or vegan adaptation.

Keywords: Slow Cooker, Tuscan, Chicken Meatballs, Gnocchi, Creamy Sauce, Sun-Dried Tomatoes, Italian, Comfort Food, Slow Cooking

Find it online: https://deliciousdishspot.com/slow-cooker-tuscan-chicken-meatballs-with-gnocchi-recipe/