Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

I m so excited to share this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe with you! It s one of those dishes that feels like a warm hug on a busy weeknight – creamy, comforting, and packed with flavor. I love how the slow cooker does all the heavy lifting, letting the meatballs soak up that rich Tuscan sauce while you go about your day.

When you make this recipe, you ll find it s incredibly forgiving and perfect for feeding a family or a small crowd. The combination of tender chicken meatballs, sun-dried tomatoes, and pillowy gnocchi is honestly irresistible. Plus, the ease of tossing everything into a slow cooker means you get restaurant-worthy results without the fuss.

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Ingredients You’ll Need

The ingredients for this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe are simple but thoughtfully chosen to create that authentic Italian flavor. Using ground chicken keeps the meatballs lighter, while sun-dried tomatoes and fresh basil add vibrant flavors.

• Sun-dried tomatoes: Choose the kind packed in oil for extra richness; remember to reserve that oil for cooking.
• Onion: Adds sweetness and depth-make sure to chop finely or blitz for a smooth texture.
• Garlic cloves: Fresh garlic is key for that signature Tuscan aroma.
• Fresh basil leaves: Fresh herbs elevate the meatballs, bringing a fragrant brightness.
• Ground chicken or turkey: Lean ground chicken keeps this dish lighter but still juicy.
• Egg: Helps bind the meatballs together perfectly.
• Italian herbs/Italian seasoning: Adds classic Mediterranean flavor with ease.
• Garlic powder: Boosts the garlicky punch without overpowering.
• Ground pepper: Just a little for balance and warmth.
• Grated Parmesan: Adds a salty, nutty flavor that’s essential in Tuscan recipes.
• Panko breadcrumbs: Keep the meatballs tender and help them hold together.
• Sun-dried tomato oil or olive oil: For browning the meatballs and adding richness.
• Dry white wine: Adds subtle acidity to brighten the sauce.
• Chicken broth or stock: Forms the flavorful base of the sauce.
• Heavy cream (or double cream): Gives the sauce a luscious, velvety finish.
• Fresh gnocchi: The soft, pillowy dumplings that soak up all the delicious sauce.
• Baby spinach leaves: Stirred in at the end for a pop of color and nutrition.

Variations

I like to tweak this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe depending on the season or what I have on hand. Play around with different herbs or switch the protein to keep it fresh and exciting!

• Swap the chicken: I ve made it with ground turkey or even a mix of pork and beef, resulting in richer, juicier meatballs.
• Dairy-free version: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan to keep the creamy texture.
• Extra veggies: You can stir in chopped zucchini or mushrooms with the spinach for more texture.
• Spicier twist: Add a pinch of red pepper flakes to the meatball mix for some heat that wakes up your taste buds.

How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Blend the Flavor Base

Start by pulsing the onion, garlic, sun-dried tomatoes, and fresh basil in a mini chopper or food processor until you get a coarse paste. If you don t have a processor, finely chop everything by hand. This mixture is the flavor powerhouse that makes the meatballs truly Tuscan. I like to make sure it s not too smooth – you want some texture so each bite has that fresh burst of herbs and tomato.

Step 2: Mix and Shape Your Meatballs

In a large bowl, combine your ground chicken, the blitzed flavor base, grated Parmesan, Italian seasoning, garlic powder, pepper, egg, and panko breadcrumbs. Stir well with a wooden spoon or your hands until everything is fully combined. I find lightly oiled hands make shaping the meatballs easier and less sticky. Use a small cookie scoop or your hands to form evenly sized meatballs – mine usually fit just right for about 20-24 meatballs.

Step 3: Brown for Better Flavor

Heat the sun-dried tomato oil (or olive oil) in your slow cooker on the sauté setting, or alternatively in a frying pan. Brown the meatballs for about 5 minutes, turning them gently so they get a nice color on all sides. Don t worry about cooking through; browning just adds an amazing depth of flavor.

Step 4: Slow Cook the Meatballs

Once browned, add a splash of dry white wine to deglaze, letting it simmer for a minute to lift all those tasty browned bits. Pour in the chicken broth, cover, and set your slow cooker on HIGH for 2 to 3 hours. This slow cooking tenderizes the chicken and infuses the sauce with those Tuscan flavors – you ll notice the kitchen smelling incredible.

Step 5: Creamy Finish with Gnocchi and Greens

After the meatballs have cooked, stir in the heavy cream, extra grated Parmesan, chopped sun-dried tomatoes, and fresh gnocchi. Cover and cook on HIGH for another 20 minutes – just enough to let the gnocchi become soft and soak up the sauce. Finally, stir in the baby spinach until it wilts beautifully. Give it a taste and adjust salt or pepper as needed; I usually find the Parmesan adds just the right amount of seasoning.

Serve it all up with an extra sprinkle of Parmesan, and you re ready to swoon over this comforting, flavorful meal.

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Garnishes

I always finish with a generous sprinkle of freshly grated Parmesan – it adds that perfect salty touch. A few fresh basil leaves or chopped parsley also brighten the plate and add an herby fragrance. If you like a little heat, a pinch of crushed red pepper flakes on top works wonders too.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a crusty baguette is great for mopping up the creamy sauce. When I want to add more veggies, roasted asparagus or a medley of sautéed mushrooms works perfectly alongside.

Creative Ways to Present

For special occasions, I like serving this in individual rustic bowls with a sprig of basil on top. Another fun idea is layering the meatballs and gnocchi in a casserole dish, topping with extra Parmesan, and broiling for a couple of minutes to get a golden crust. It instantly transforms this comforting dinner into something a bit more elegant.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The creamy sauce thickens as it chills, so I add a splash of broth or cream when reheating to return it to that perfect silky texture.

Freezing

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe freezes really well before adding the gnocchi and spinach. I freeze the meatballs in sauce in a sealed container and add gnocchi fresh when reheating to keep things from getting mushy.

Reheating

I gently reheat leftovers on the stovetop over low heat, stirring frequently. Adding a little cream, stock, or water helps loosen the sauce. If using a microwave, heat in short bursts and stir in between to avoid overheating the gnocchi.

FAQs

Final Thoughts

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe definitely holds a special place in my recipe rotation. It s one of those meals that feels both homey and a little fancy at the same time, and it never fails to impress. I love recommending it to friends because it s straightforward to make but tastes like you put in way more effort than you actually did. So next time you want a cozy, hands-off meal that packs serious flavor, give this one a try – I promise, you ll want to make it again and again!

Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

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• Author: Bertha
• Prep Time: 10 minutes
• Cook Time: 3 hours 40 minutes
• Total Time: 3 hours 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian

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Description

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe combines tender chicken meatballs simmered in a creamy sun-dried tomato sauce with fresh spinach and pillowy gnocchi, all cooked effortlessly in a slow cooker. Perfect for a comforting weeknight meal, this dish offers rich Italian flavors, a creamy texture, and easy preparation.

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Ingredients

Units USM Scale 1x2x3x

For the Meatballs

• 1/2 cup (66g) sun-dried tomatoes, drained (reserve the oil)
• 1 onion, roughly chopped
• 3 garlic cloves
• handful fresh basil leaves
• 1 lb. (500g) ground chicken or turkey (chicken mince)
• 1 large egg
• 1 tsp Italian herbs or Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp ground pepper
• 3 tbsp grated Parmesan
• 1/2 cup (75g) Panko breadcrumbs, more if needed

To Cook

• 2 tbsp of the sun-dried tomato oil or olive oil
• 1/4 cup (60 ml) dry white wine
• 2 cups (480ml) chicken broth or stock made using 2 chicken stock cubes
• 1/2 cup (66g) sun-dried tomatoes, chopped
• 1/2 cup (120ml) cream, heavy/double
• 3 tbsp grated Parmesan plus extra to serve
• 17.5 oz (500g) gnocchi (fresh gnocchi)
• 7 oz (200g) baby spinach leaves, roughly chopped

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Instructions

1. Make the Meatballs: Place the onion, garlic, sun-dried tomatoes, and basil leaves into a mini chopper or food processor and blitz into a coarse paste. Alternatively, finely chop by hand.
2. Combine Meatball Ingredients: In a large bowl, combine the ground chicken, sun-dried tomato paste, Italian herbs, garlic powder, ground pepper, egg, grated Parmesan, and Panko breadcrumbs. Mix thoroughly using a wooden spoon or your hands until well combined.
3. Form Meatballs: Using slightly oiled hands and a small cookie scoop, shape the mixture into small meatballs evenly sized for cooking.
4. Brown the Meatballs: Heat 2 tablespoons of the reserved sun-dried tomato oil (or olive oil) in the slow cooker on the sauté setting or in a pan over medium heat. Add the meatballs and cook for about five minutes, turning once, until browned on the outside. They don’t need to be cooked all the way through at this stage.
5. Add Wine and Simmer: Pour ¼ cup of dry white wine over the browned meatballs and simmer for about a minute to reduce slightly. If you browned the meatballs in a pan, transfer them now to the slow cooker.
6. Slow Cook the Meatballs: Add 2 cups of chicken broth to the slow cooker, cover, and cook on HIGH for 2 to 3 hours until meatballs are cooked through and tender.
7. Add Creamy Sauce and Gnocchi: Stir in 3 tablespoons of Parmesan, ½ cup of cream, ½ cup of chopped sun-dried tomatoes, and 17.5 oz of fresh gnocchi. Cover again and cook on HIGH for an additional 20 minutes until the gnocchi are tender and the sauce is thickened. Optionally, add a cornstarch slurry with the cream to thicken the sauce further.
8. Add Spinach and Finish: Stir in 7 oz of roughly chopped baby spinach leaves into the creamy sauce to wilt. Taste and adjust seasoning as needed.
9. Serve: Spoon the meatballs, gnocchi, and sauce into bowls, sprinkle with extra grated Parmesan, and serve immediately for the best flavor and texture.

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Notes

• Using a slow cooker allows flavors to develop deeply and the meatballs to stay tender.
• Ensure the meatballs are not too large to cook evenly within the time frame.
• If the sauce is too thin after cooking, add a cornstarch slurry during the final cooking stage to thicken it.
• Fresh gnocchi cooks quickly and absorbs the sauce beautifully; do not overcook.
• For a dairy-free version, substitute cream and Parmesan with suitable plant-based alternatives.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg