Slow Cooker Tuscan Chicken Meatballs With Gnocchi

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Tuscany is magical—the scenery, the history, the art, and, of course, the food! This Italian region inspires many of our favorite hearty dishes, like creamy Tuscan chicken, saucy Tuscan butter shrimp, and Tuscan chicken pasta. This time, we’re bringing the cozy vibes by infusing meatballs and gnocchi with Tuscan flavors, all in one slow cooker dish.

The special touch? Sun-dried tomatoes! They’re chopped and mixed into the meatball blend and stirred into the sauce with the gnocchi. Opt for sun-dried tomatoes packed in oil for tenderness and flavor. Plus, you get sun-dried tomato oil, adding an extra Tuscan kick when added to the broth.

While slow cookers excel at many things, browning isn’t their strong suit. After the meatballs are slow-cooked to perfection, a quick broil on a foil-lined baking sheet adds color, flavor, and texture. Meanwhile, the gnocchi cooks in the flavorful broth, making the most of your dinner prep time.

This dish is a complete meal in one pot, but garlic bread, broccolini, or oven-roasted asparagus would be delightful additions if you’re hosting a crowd.

Slow Cooker Tuscan Chicken Meatballs With Gnocchi

Prep Time 10 minutes
Total Time 5 hours
Course Main Course
Servings 6


  • 1 pound ground chicken or turkey dark meat preferred
  • 1 cup panko bread crumbs
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt plus extra
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup drained oil-packed sun-dried tomatoes finely chopped, plus 2 tablespoons tomato oil
  • 1 1/2 ounces Parmesan finely grated (about 3/4 cup), plus more for serving
  • 1/2 small yellow onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 17.5-ounce package gnocchi
  • 3 cups packed baby spinach leaves
  • 1/2 cup heavy cream


  • In a medium bowl, mix chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form into 18 meatballs.
  • In the slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Add meatballs. Cover and cook on high for about 4 hours until meatballs are cooked through.
  • Preheat the broiler. Transfer meatballs to a foil-lined baking sheet using a slotted spoon.
  • Add gnocchi and remaining tomatoes to the slow cooker. Cover and cook on high for about 20 minutes until gnocchi is tender.
  • Broil meatballs until golden brown, about 6 to 8 minutes, turning halfway through.
  • Stir spinach, cream, and 1/4 cup Parmesan into the slow cooker. Return meatballs. Cover and cook until spinach wilts, about 5 minutes more.
  • Serve gnocchi and meatballs in bowls, topped with additional Parmesan. Enjoy the Tuscan goodness!

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