Slow Cooker Tuscan Chicken Meatballs With Gnocchi
Posted on September 21, 2025
Slow Cooker Tuscan Chicken Meatballs With Gnocchi
- 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!
