Slow Cooker Tuscan Chicken Meatballs with Gnocchi

A slow cooker filled with creamy gnocchi, chicken meatballs, spinach, sun-dried tomatoes, and fresh basil, with a wooden spoon resting inside.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Slow cooker Tuscan chicken meatballs with gnocchi made dump-and-go with no searing required. A creamy, cozy weeknight dinner the family will love.

Course dinner, Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword slow cooker tuscan chicken meatballs with gnocchi

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 498

Author Robyn Conley Downs

Equipment

Slow Cooker

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

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.

Nutrition