Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is one of those dishes I turn to when I want pure comfort without standing over the stove for hours. Imagine tender chicken meatballs simmered slowly in a rich sun-dried tomato and creamy sauce, finishing with melt-in-your-mouth gnocchi and a handful of fresh spinach-so hearty, so flavorful. It s perfect for a cozy weeknight dinner or when you want to impress friends with minimal effort.

When I first tried this recipe, I was blown away by how well the slow cooker melds all those gorgeous Italian flavors together. It makes weekday cooking feel like a culinary treat. Plus, with the slow cooker doing most of the work, you get the joy of slow-cooked goodness with none of the babysitting.

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Ingredients You’ll Need

These ingredients come together beautifully to create that classic Tuscan vibe-fresh herbs, rich sun-dried tomatoes, and creamy Parmesan are key. When I shop for this recipe, I look for sun-dried tomatoes packed in oil; that oil adds magic to your cooking.

• Sun-dried tomatoes: Use the ones packed in oil for maximum flavor and save that oil for cooking.
• Onion: A rough chop is all you need since it gets blitzed into the meatballs.
• Garlic cloves: Fresh is best to get that warm, garlicky kick.
• Fresh basil leaves: Adds a bright herbal note that balances the rich sauce.
• Ground chicken or turkey: I prefer chicken for a tender, juicy texture.
• Large egg: Helps bind the meatballs together perfectly.
• Italian herbs or Italian seasoning: A blend cuts down on measuring individual spices and is super convenient.
• Garlic powder: Enhances the fresh garlic without overpowering.
• Ground pepper: Freshly ground if you can; it makes a difference.
• Grated Parmesan: Adds nutty, salty richness both inside the meatballs and in the sauce.
• Panko breadcrumbs: Keep the meatballs tender and give them structure; add more if the mixture feels too wet.
• Sun-dried tomato oil or olive oil: Use the reserved oil from the tomatoes when possible; it packs so much flavor.
• Dry white wine: Just a splash to deglaze and add subtle acidity.
• Chicken broth or stock: I like homemade stock cubes for convenience and deep flavor.
• Heavy cream (double cream): Makes the sauce luxuriously creamy-don t skip it if you can help it.
• Fresh gnocchi: Tossed in at the end for softness and to soak up that lovely sauce.
• Baby spinach leaves: Adds freshness and a pop of color at the last moment.

Variations

I love mixing it up a bit by swapping ingredients or adding extras-feel free to make this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe your own. It s super forgiving and very adaptable depending on what you have on hand or your taste preferences.

• Ground turkey option: I sometimes use turkey instead of chicken, and it works just as well with the herbs and sauce.
• Make it spicy: Add a pinch of chili flakes when forming the meatballs if you crave a little heat-my husband loves this twist.
• Dairy-free version: Substitute the heavy cream for coconut cream and skip the Parmesan; it s still delicious and creamy.
• Vegetable boost: Throw in chopped zucchini or mushrooms with the spinach for extra nutrition and texture.

How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Blitz Your Flavor Base

Start by tossing the onion, garlic, and sun-dried tomatoes into a mini chopper or food processor and blitz until you have a coarse paste. If you don t have a chopper, a sharp knife and some patience work just fine here-the goal is to release those bold flavors early on that ll infuse the meatballs.

Step 2: Mix and Form Meatballs

In a large bowl, add your ground chicken, the blitzed mixture, egg, Italian herbs, garlic powder, pepper, grated Parmesan, and Panko breadcrumbs. Stir it all together-use your hands if you can because it gives you the best feel for the right texture. Form small meatballs using a small cookie scoop or spoon, oil your hands slightly to prevent sticking, and set them aside.

Step 3: Brown the Meatballs

Heat the reserved sun-dried tomato oil or olive oil in your slow cooker pot if it s stovetop-safe, or a pan if you prefer. Brown your meatballs for about five minutes, gently turning to color all sides-they don t need to be cooked through, just beautifully golden. This step locks in flavor and gives a nice texture to the meatballs.

Step 4: Slow Cook to Perfection

Add a splash of dry white wine to the pot to deglaze, scraping up any browned bits-this is where that extra flavor magic happens. Then pour in your chicken broth, cover, and cook on HIGH for 2 to 3 hours. If you started browning in a pan, transfer everything to your slow cooker now. The slow cooking tenderizes the meatballs perfectly while melding the flavors.

Step 5: Finish the Sauce and Gnocchi

When the meatballs are tender, stir in the Parmesan, cream, chopped sun-dried tomatoes, and fresh gnocchi. Cover and continue cooking on HIGH for another 20 minutes. If you feel the sauce is a little thin, a touch of cornstarch slurry stirred in with the cream thickens it up beautifully without altering the flavor.

Step 6: Add Spinach and Serve

Last but not least, stir in the baby spinach and let it wilt into the warm creamy sauce. Taste and adjust the seasoning with salt or pepper if needed-this final step adds freshness and color that brightens the entire dish. Then spoon into bowls, sprinkle with extra Parmesan, and get ready to swoon with every bite!

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Garnishes

I always finish this dish with an extra sprinkle of freshly grated Parmesan and a little fresh basil chopped over the top. Sometimes I add a few red pepper flakes if we want a tiny kick. These little touches elevate the presentation and taste to restaurant-quality without the hassle.

Side Dishes

Since this recipe is so filling, I like to keep sides simple-think a crisp green salad with a lemon vinaigrette or some roasted asparagus. A crusty Italian bread to mop up all that glorious sauce is always a winner too.

Creative Ways to Present

For special occasions, I like serving Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe plated in shallow bowls garnished with edible flowers or microgreens for a pop of color. You can also assemble individual portions in mini casserole dishes for a cozy, elegant touch that feels super special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because the gnocchi absorbs sauce over time, I find the texture is still great when reheated gently on the stovetop or in the microwave-just add a splash of broth or cream to loosen the sauce back up.

Freezing

This recipe freezes well but I recommend freezing the meatballs and sauce separately from the gnocchi if possible-gnocchi can get a bit chewy after freezing. When ready to enjoy, thaw overnight and reheat slowly to keep everything tender and flavorful.

Reheating

To reheat, I gently warm the slow cooker Tuscan chicken meatballs with gnocchi over low heat on the stove, stirring occasionally. Adding a splash of chicken broth or cream helps refresh the sauce s creaminess and prevents the gnocchi from sticking together.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe feels like a warm hug on a plate, with layers of sunshine-infused flavor and creamy comfort. Whether you re cooking for family or just treating yourself, it s a recipe you ll come back to again and again. Trust me, once you try it, this will become a favorite in your slow cooker rotation-and don’t forget to share it with friends, because good food is best when shared.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

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• Author: Villerius
• Prep Time: 10 minutes
• Cook Time: 3 hours 40 minutes
• Total Time: 3 hours 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Tuscan, Italian
• Diet: Low Fat

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Description

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting, flavorful dish featuring tender chicken meatballs simmered in a creamy sun-dried tomato sauce with fresh spinach and pillowy gnocchi. It’s an easy, hands-off recipe perfect for busy days, delivering authentic Tuscan flavors with minimal effort.

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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 (480 ml) chicken broth or stock made using 2 chicken stock cubes
• 1/2 cup (66g) sun-dried tomatoes, chopped
• 1/2 cup (120 ml) 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 fresh basil leaves into a mini chopper or food processor and blitz to a coarse paste. You can also finely chop the ingredients by hand. In a large bowl, combine the ground chicken, this paste, salt, garlic powder, Italian herbs, egg, Parmesan, and breadcrumbs. Mix thoroughly using a wooden spoon or your hands until fully combined. Form small meatballs using a small cookie scoop and slightly oiled hands to keep them from sticking.
2. Brown the Meatballs: Heat the reserved sun-dried tomato oil or olive oil in the slow cooker if it has a sauté function, or in a pan on the stovetop. Add the meatballs and cook for about 5 minutes, turning once to brown them evenly. The meatballs do not need to be cooked through at this stage.
3. Slow Cook: Pour a splash of dry white wine into the slow cooker or pan and simmer for about a minute to deglaze. If you started on the stovetop, transfer browned meatballs and juices to the slow cooker now. Add chicken broth, cover, and cook on HIGH for 2 to 3 hours until meatballs are cooked through.
4. Add Cream Sauce and Gnocchi: Stir in the grated Parmesan, heavy cream, chopped sun-dried tomatoes, and fresh gnocchi into the slow cooker. Cover and cook on HIGH for an additional 20 minutes, allowing the gnocchi to cook and the sauce to thicken. If the sauce is too thin, mix a small amount of cornstarch with cold water and stir it in together with the cream to thicken.
5. Add Spinach and Finish: Add the roughly chopped baby spinach leaves to the creamy meatball mixture. Stir gently until the spinach wilts. Taste and adjust seasoning with salt and pepper if needed. Serve the dish hot, sprinkled with extra grated Parmesan for an indulgent finish.

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Notes

• You can substitute ground turkey for chicken if preferred.
• If you do not have a mini chopper or food processor, finely chop the onion, garlic, sun-dried tomatoes, and basil by hand.
• Use fresh gnocchi for best texture; frozen gnocchi can be used but cooking time may vary.
• For a thicker sauce, incorporate cornstarch slurry gradually to reach desired consistency.
• This recipe works best with a slow cooker that has a sauté function, but browning can be done in a pan and then transferred to the slow cooker.

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Nutrition

• Serving Size: 1/4 recipe (approx. 350g)
• Calories: 480
• Sugar: 4g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 110mg