These Slow Cooker Tuscan Chicken Meatballs with Gnocchi are the ultimate cozy dinner! Tender, juicy chicken meatballs cook in a savory sun-dried tomato sauce with pillowy potato gnocchi, fresh spinach, and Parmesan cheese. Everything comes together in the slow cooker for an easy, comforting dinner that's perfect for busy weeknights.
As a cookbook author and recipe developer, I'm always looking for ways to make delicious dinners with minimal effort. This slow cooker chicken meatball recipe is a great way to get a hearty, Italian-inspired meal on the table without spending hours in the kitchen. Serve it with crusty bread or a simple green salad for a complete meal!
If you love easy Italian-inspired dinners, be sure to try my Pesto Chicken Meatballs, One Pot Sausage and Spinach Orzo, or Chicken Spiedini with Amogio Sauce.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi
- Tina's Tips for the Best Chicken Meatballs and Gnocchi
- Substitutions and Variations
- What to Serve with Tuscan Chicken Meatballs
- Storage and Reheating
- Frequently Asked Questions
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Why You'll Love This Recipe
- Easy slow cooker dinner: The slow cooker does most of the work, making this a great option for busy days.
- Tender chicken meatballs: Searing the meatballs before slow cooking adds flavor and helps them hold their shape.
- One-pot meal: With chicken meatballs, gnocchi, and spinach, this is a satisfying dinner without needing a separate side dish.
- Perfect for meal prep: Make the meatballs ahead of time to make dinner even easier.
Ingredients
For the Chicken Meatballs
- Ground chicken: Use 1 ½ pounds of ground chicken for tender, flavorful meatballs.
- Italian-seasoned breadcrumbs
- Egg
- Parmesan cheese: Freshly grated Parmesan adds a savory, nutty flavor.
- Garlic: Fresh minced garlic adds delicious flavor to the chicken meatballs.
- Salt and black pepper
- Olive oil: Used to sear the meatballs before adding them to the slow cooker.
For the Tuscan Sauce and Gnocchi
- Chicken stock: Creates the flavorful base of the Tuscan sauce.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, drained and chopped, for a rich, tangy flavor.
- Heavy cream: Adds a creamy finish to the sauce without making it too heavy.
- Potato gnocchi: Shelf-stable gnocchi cook right in the slow cooker, soaking up the delicious sauce.
- Baby spinach: Adds color and freshness to the dish.
- Parmesan cheese: Melts into the sauce for extra flavor and creaminess.
How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Make the Meatballs
In a large bowl, combine the ground chicken, Italian-seasoned breadcrumbs, egg, Parmesan, garlic, salt, and black pepper. Mix until just combined, then form into 20-24 meatballs.
Sear the Meatballs
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for 2-3 minutes per side until golden brown. They do not need to be cooked through.
Cook
Transfer the meatballs to the slow cooker. Add the chicken stock and sun-dried tomatoes. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the meatballs reach an internal temperature of 165°F.
Add Gnocchi
Gently stir the gnocchi into the slow cooker, making sure they're distributed throughout the sauce. Cover and cook on HIGH for 20-30 minutes, or until the gnocchi are tender.
Finish and Serve
Stir in the heavy cream, baby spinach, and Parmesan cheese. Continue stirring gently until the spinach wilts and the cheese melts into the sauce. Let rest for 5 minutes to allow the sauce to thicken before serving.
Tina's Tips for the Best Chicken Meatballs and Gnocchi
- Sear before slow cooking. Browning the meatballs adds extra flavor and helps them hold together while cooking.
- Use freshly grated Parmesan. Freshly grated cheese melts more smoothly into the sauce than pre-shredded varieties.
- Add the gnocchi near the end. Gnocchi cook quickly and can become mushy if left in the slow cooker for too long.
- Adjust the sauce consistency. If the sauce is too thin, let it rest for a few additional minutes. For a thicker sauce, use a small cornstarch slurry.
- Don't skip the sun-dried tomatoes. They add a concentrated, savory flavor that makes the Tuscan sauce delicious.
Substitutions and Variations
- Use ground turkey: Ground turkey is a great substitute for ground chicken in this recipe.
- Add more vegetables: Stir in chopped kale instead of spinach, or add sautéed mushrooms for extra flavor. If using kale, allow additional cooking time until tender.
- Make it a little spicy: Add a pinch of crushed red pepper flakes to the sauce for a little heat.
- Try a different pasta: Instead of gnocchi, serve the chicken meatballs and creamy Tuscan sauce over cooked rigatoni, penne, or another favorite pasta.
What to Serve with Tuscan Chicken Meatballs
These slow cooker Tuscan chicken meatballs with gnocchi are a complete meal on their own, but a few simple sides make dinner even better.
Crusty Italian bread or garlic bread is perfect for soaking up the creamy sun-dried tomato sauce. A simple arugula salad with lemon vinaigrette or roasted broccoli also pairs well with this rich, comforting dish.
Storage and Reheating
- Refrigerator: Store leftover chicken meatballs and gnocchi in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat leftovers in a skillet over medium-low heat or in the microwave until heated through. Add a splash of chicken stock or water to loosen the sauce, since the gnocchi will absorb some of the liquid as it sits.
- Freezing: For the best texture, freeze the cooked chicken meatballs and sauce before adding the gnocchi, cream, and spinach. Thaw overnight in the refrigerator and reheat thoroughly before finishing with the remaining ingredients. Gnocchi and cream-based sauces can change texture after freezing.
Frequently Asked Questions
Yes, chicken meatballs can cook directly in the slow cooker as long as they reach an internal temperature of 165°F. However, I recommend searing the meatballs first. This adds extra flavor and helps them maintain their shape during cooking.
Yes! Shelf-stable potato gnocchi can cook directly in the slow cooker without boiling them first. Add them during the last 20-30 minutes of cooking on HIGH so they become tender without overcooking.
Absolutely! Prepare and shape the chicken meatballs up to a day in advance and keep them covered in the refrigerator. When you're ready to cook, sear the meatballs and follow the recipe as directed.
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Ingredients
For the chicken meatballs:
- 1 ½ lbs ground chicken
- ½ cup Italian-seasoned breadcrumbs
- 1 large egg
- â…“ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for searing
For the Tuscan sauce and gnocchi:
- 2 cups chicken stock
- ½ cup chopped sun-dried tomatoes in oil drained
- ¼ cup heavy cream
- 1 16 oz package shelf-stable potato gnocchi
- 2 cups baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the meatballs. In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan, garlic, salt, and black pepper. Mix until just combined, then form into 20-24 meatballs.
- Sear the meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches and sear for 2-3 minutes per side, until golden brown. The meatballs do not need to be cooked through.
- Slow cook the meatballs. Transfer the meatballs to the slow cooker. Add the chicken stock and sun-dried tomatoes. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the meatballs reach an internal temperature of 165°F.
- Add the gnocchi. Stir in the gnocchi, gently distributing the gnocchi throughout the sauce. Cover and cook on HIGH for 20-30 minutes, or until the gnocchi are tender.
- Finish and serve. Add the heavy cream, spinach and Parmesan cheese, stirring gently until the spinach wilts and the cheese melts into the sauce. Let rest for 5 minutes to allow the sauce to thicken before serving.
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