Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Indulge in creamy Tuscan Chicken meatballs with gnocchi—easy slow cooker recipe for a flavorful, family-friendly dinner
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken or substitute with ground turkey
- ½ cup breadcrumbs use gluten-free if needed
- ¼ cup grated Parmesan cheese
- 1 large egg lightly beaten
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- For the Tuscan Sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes oil-packed, drained and chopped
- 2 cups fresh spinach roughly chopped
- 1 ½ cups chicken broth low-sodium preferred
- 1 cup heavy cream or substitute with coconut milk for dairy-free
- ½ cup grated Parmesan cheese
- 1 tsp cornstarch optional, for thickening
For the Gnocchi
- 1 lb gnocchi store-bought or homemade; use gluten-free if needed
- Garnishes Optional
- Fresh basil leaves torn
- Extra Parmesan cheese grated
- A drizzle of olive oil or balsamic glaze
Ingredient Tips
- Ground Chicken: For juicier meatballs opt for ground chicken thighs instead of breast.
- Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes rehydrate them in warm water for 10 minutes before chopping.
- Spinach: Baby spinach works best for its tender texture but regular spinach is fine too—just chop it smaller.
- Gnocchi: Add it during the last 30 minutes of cooking to prevent it from becoming mushy
Instructions
- Ready to transform these simple ingredients into a mouthwatering meal? Follow these easy steps to create your Slow Cooker Tuscan Chicken Meatballs with Gnocchi. I’ll guide you through each part of the process, so you can feel confident every step of the way!
Step 1: Prepare the Chicken Meatballs
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper.
- Gently mix everything together until just combined—avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch meatballs (about 20-24). Pro tip: Lightly wet your hands to prevent sticking!
Step 2: Sear the Meatballs (Optional but Recommended)
- Heat olive oil in a large skillet over medium heat.
- Sear the meatballs in batches for 1-2 minutes per side, just until golden brown. This step adds extra flavor but can be skipped if you’re short on time.
- Transfer the meatballs to your slow cooker.
Step 3: Make the Tuscan Sauce
- In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts slightly.
- Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 2-3 minutes.
- If you prefer a thicker sauce, mix cornstarch with 1 tbsp of water and stir it into the sauce.
Step 4: Assemble in the Slow Cooker
- Pour the Tuscan sauce over the meatballs in the slow cooker.
- Gently stir to ensure the meatballs are evenly coated.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
Step 5: Add the Gnocchi
- About 30 minutes before the cooking time ends, stir in the gnocchi. This ensures it cooks through without becoming too soft.
- Cover and let it finish cooking.
Step 6: Serve and Garnish
- Once done, give everything a gentle stir. The sauce should be creamy, and the meatballs tender.
- Serve hot, garnished with fresh basil leaves, extra Parmesan cheese, or a drizzle of olive oil.
Pro Tips for Success
- Avoid Overcooking: Check the meatballs’ internal temperature—they’re done at 165°F (74°C).
- Stir Gently: Be careful when stirring to keep the meatballs intact.
- Customize the Sauce: Add a pinch of red pepper flakes for a spicy kick or a splash of white wine for extra depth.