Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Developed and tested by Robyn Conley Downs
on Jun 17, 2026 
This slow cooker tuscan chicken meatballs with gnocchi is made dump-and-go with no pre-cooking, and everything cooks right in the slow cooker! Tender homemade meatballs, pillowy gnocchi, and fresh spinach in a creamy sun-dried tomato sauce for an easy weeknight dinner.
A Creamy Tuscan Chicken Meatball Gnocchi Recipe
Okay, very excited to share this slow cooker Tuscan chicken meatballs with gnocchi recipe, which earned a permanent spot in my rotation the very first time I made it! It delivers all the cozy, creamy, restaurant-level Tuscan flavor with about ten minutes of hands-on time and no pre-cooking (which you know I love!). My goal was to take the version every other recipe site requires you to brown on the stovetop and prove it could be done dump-and-go without sacrificing texture or flavor. And the result? Well, it’s a one-and-done slow cooker dinner that tastes like you spent the afternoon on it.
In terms of notes, I tested adding the gnocchi at the start and it turned to mush every time, so adding the gnocchi during the last 20-25 minutes on high (and resisting the urge to lift the lid) is non-negotiable for that pillowy texture! Also, in early rounds of testing I found that the meatballs fell apart when stirred in at the end, which I solved by removing them gently before adding the gnocchi and cream, then nestling them back in for the last few minutes to warm through. That and be sure to add the spinach off-heat at the very end to keep it bright green.
Serve this tuscan chicken meatballs and gnocchi straight from the slow cooker with crusty bread for soaking up the sauce, plus a simple green salad on the side, or with no sides, since it really is a full meal in itself! Leftovers reheat beautifully on the stovetop with a splash of broth or cream to loosen the sauce, and keep in the fridge for 3-4 days. And for another creamy, sun-dried tomato slow cooker dinner with the same cozy vibes, my crockpot marry me chicken has got to be your next stop. Or when you want a faster gnocchi dinner, my ground beef gnocchi skillet comes together in 30 minutes for a busy weeknight.
Welcome to My Kitchen! Let’s Make Crockpot Marry Me Chicken & Gnocchi!
Robyn’s Testing Tips for Crockpot Tuscan Meatballs
- Don’t overmix the meatballs! Combine the ground chicken mixture until just combined, stopping the moment everything looks evenly distributed. Overmixing develops the proteins and gives you tough, dense meatballs instead of tender ones.
- Use a medium cookie scoop to portion the meatballs if you can. It guarantees consistent 1.5-inch sizing so they all cook through at the same rate, and it’s significantly faster than rolling each one by hand.
- Resist the urge to lift the lid during the gnocchi phase! Each time you peek, you lose the steady high heat the gnocchi need to cook through, and you add 20-30 minutes to the cook time.
- Stir the spinach in off-heat at the very end. Killing the heat first keeps the spinach bright green, fresh, and tender for that cozy restaurant-style finish.
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Ingredients
For the Meatballs
- 1 pound ground chicken
- ⅓ cup panko breadcrumbs
- 1 large egg
- ¼ cup freshly-grated Parmesan cheese
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Sauce
- 1 cup low-sodium chicken broth
- ⅓ cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon cornstarch
- 1 teaspoon cold water
To Add at the End
- 1 package shelf-stable gnocchi (17.5 ounces)
- ½ cup heavy cream
- ½ cup freshly-grated Parmesan cheese, plus more for serving
- 3 cups baby spinach
Equipment
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, panko breadcrumbs, egg, Parmesan, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Mix gently until just combined, being careful not to overmix.
- Using a medium cookie scoop or two spoons, form into 1½-inch balls (you should get about 18-20 meatballs).
- Make the Sauce: Whisk together the chicken broth, sun-dried tomatoes, garlic, ½ teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
- In a separate small bowl whisk together the cornstarch and water. Add the cornstarch slurry to the sauce, whisking to combine.
- Cook: Carefully nestle the meatballs into a 5- or 6-quart slow cooker in a single layer. Pour the sauce evenly over the meatballs.
- Cover and cook on high for 2½ to 3 hours, or low for 4 to 5 hours, or until the meatballs are cooked through (165°F internal temperature) and tender.
- Gently remove the cooked meatballs to a plate and set aside.
- Add the Gnocchi: Switch the slow cooker to high if it isn't already. Add the gnocchi and cream, gently stirring to submerge. Cover and cook on high for 20 to 25 minutes until the gnocchi are tender and the sauce has thickened (resist the urge to lift the lid, the gnocchi need the steady heat).
- Finish: Turn off the heat and stir in the Parmesan. Add the baby spinach and stir gently until wilted, about 2 minutes. Add the meatballs back in, stirring gently to combine, and allow to sit for 1-2 minutes to warm back through.
- Taste for seasoning and adjust with salt and pepper as needed.
Notes
- Use shelf-stable gnocchi from the pasta aisle, as fresh or refrigerated gnocchi will overcook and turn mushy.
- Sun-dried tomatoes packed in oil have the best flavor and texture here; the dry-packed variety will be too chewy.
- If the sauce seems thin after the gnocchi cooks, let it sit uncovered on warm for an additional 10 minutes before serving.
- If the sauce seems thick after the gnocchi cooks, add a splash more chicken stock and cream to thin it out to your desired texture.
