Slow Cooker Tuscan Chicken Meatballs with Gnocchi
If you’re looking for an easy, cozy dinner that basically cooks itself, Crockpot Chicken Meatballs and Gnocchi is it. This one’s creamy, comforting, and feels a little fancy without costing a fortune or taking up your whole afternoon. Just the kind of meal I love tossing into the slow cooker on a busy day.
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This recipe quickly became a favorite at my house because it’s hearty enough to keep everyone full but still light thanks to the chicken meatballs and spinach. Plus, anything with gnocchi swimming in a creamy sauce is an automatic yes in my book — especially when I don’t have to stand over the stove.
If you love easy crockpot dinners like this, be sure to check out my Crockpot Huli Huli Chicken, Slow Cooker Chicken and Tortellini, and One Pot Creamy Chicken Pasta. They’ve all got that same comforting, budget-friendly vibe we’re going for around here.
Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does most of the work, which means less stress and fewer dishes.
- Budget-Friendly Ingredients: Simple pantry staples that won’t break the grocery budget.
- Comfort Food Made Easy: Creamy sauce, tender meatballs, and soft gnocchi make this pure comfort.
- Family-Approved: Mild flavors, filling portions, and picky-eater friendly.
Ingredients
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Equipment
- Slow Cooker
- Large Mixing Bowl
- Skillet
- wooden spoon or spatula
- measuring cups and spoons
Ingredients
For the Meatballs:
- 1½ pounds ground chicken
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce & Gnocchi:
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound shelf-stable potato gnocchi
- 2 cups fresh baby spinach
- ¼ cup grated Parmesan cheese plus more for serving
Instructions
- In a large bowl, combine all meatball ingredients and mix just until combined. Roll into 1½-inch meatballs.
- Heat olive oil in a skillet over medium heat and lightly brown the meatballs on all sides (they do not need to be cooked through). Transfer to the slow cooker.
- Add the onion, garlic, chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are fully cooked.
- Stir in the gnocchi, cover, and cook on HIGH for an additional 20–30 minutes, until the gnocchi is tender.
- Stir in the spinach and Parmesan cheese, adjusting the seasoning if needed, and serve warm.
Notes
- Roll meatballs evenly so they cook at the same rate.
- Add gnocchi only at the end to keep it from getting mushy.
- Taste and adjust seasoning before serving.
- Finish with extra Parmesan for the best flavor.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. Freezing:
Freeze without the gnocchi for best results. Add fresh gnocchi when reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Brown the meatballs first for extra flavor, but don’t worry about cooking them through — the crockpot will finish the job.
- Stir gently after adding the gnocchi so you don’t break them apart.
- If the sauce thickens too much, add a splash of chicken broth to loosen it up.
- You can swap the spinach for kale if that’s what you have on hand.
- For extra richness, add a little more Parmesan right before serving.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but browning adds flavor and helps them hold their shape better in the slow cooker.
They should be firm and cooked through with an internal temperature of 165°F.
Yes, just add a few extra minutes of cooking time and check for tenderness.
You can, but the sauce will need more stirring and attention to prevent sticking or over-thickening.
