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A white plate of gnocchi and meatballs in a tomato-based sauce, topped with grated cheese and garnished with spinach.
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Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Tender chicken meatballs slow-cooked in a creamy sun-dried tomato sauce with pillowy gnocchi and fresh spinach. This easy crockpot dinner is comforting, flavorful, and perfect for busy weeknights.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: slow cooker
Cuisine: American
Servings: 6 Servings
Calories: 566kcal
Author: Wendy

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.
    A glass bowl with raw ground meat mixture, surrounded by small bowls of chicken broth, cream, spices, minced garlic, gnocchi, spinach, and sun-dried tomatoes on a white surface.
  • 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.
    Browned meatballs cooking in a white skillet, surrounded by ingredients in small bowls, including broth, cream, garlic, spices, and gnocchi.
  • Add the onion, garlic, chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
    A slow cooker filled with cream, meatballs, herbs, and seasonings, shown from above before cooking. A package of gnocchi and bowls of ingredients are nearby.
  • 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.
    Uncooked gnocchi sits on top of cooked meatballs and sauce inside a white slow cooker.
  • Stir in the spinach and Parmesan cheese, adjusting the seasoning if needed, and serve warm.
    A slow cooker filled with meatballs, beans, spinach, and topped with grated parmesan cheese.

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.

Nutrition

Serving: 1Serving | Calories: 566kcal | Carbohydrates: 45g | Protein: 31g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1177mg | Potassium: 1103mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1746IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 6mg