Slow-Cooker Tuscan Chicken Meatballs With Gnocchi is a cozy, hands-off dinner that combines tender chicken meatballs with pillowy gnocchi in a rich, creamy sun-dried tomato sauce. This Italian-inspired dish features flavorful meatballs simmered all day in a sauce infused with sun-dried tomatoes, spinach, garlic, and Italian herbs, creating layers of robust flavor with minimal effort. The gnocchi cooks right in the slow cooker during the last 30 minutes, absorbing all the delicious sauce and becoming perfectly tender. Perfect for busy weeknights, family dinners, or casual entertaining, this recipe delivers restaurant-quality results while you go about your day. It’s the kind of comforting meal that makes everyone ask for seconds.
Serving Quantity: 6 servings
Preparation Time: 20 minutes
Cooking Time: 4 hours (on low) or 2 hours (on high)
Total Time: 4 hours 20 minutes
Ingredients:
For the Meatballs:
- 1 and a half pounds ground chicken
- Half cup panko breadcrumbs
- Quarter cup grated parmesan cheese
- 1 large egg
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Half teaspoon salt
- Quarter teaspoon black pepper
For the Sauce:
- 1 can (14 ounces) diced tomatoes
- 1 cup chicken broth
- Half cup heavy cream
- Half cup sun-dried tomatoes in oil (drained and chopped)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Half teaspoon dried basil
- Half teaspoon salt
- Quarter teaspoon red pepper flakes (optional)
- 3 cups fresh spinach (chopped)
- Half cup grated parmesan cheese
For the Gnocchi:
- 1 pound fresh or shelf-stable gnocchi
- Fresh basil (for garnish)
- Extra parmesan (for serving)
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 35g
- Carbohydrates: 42g
- Fat: 19g
- Sugar: 6g
- Sodium: 965mg
- Fiber: 4g
- Cholesterol: 135mg
- Calcium: 245mg
- Iron: 3mg
1. Make the Meatball Mixture
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, grated parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Use your hands to mix everything together gently but thoroughly. Don’t overmix or the meatballs will be dense and tough. Mix just until the ingredients are evenly distributed throughout the chicken. The mixture should be moist and hold together when pressed. If it seems too wet, add a tablespoon more breadcrumbs. If too dry, add a teaspoon of water or olive oil.
2. Form the Meatballs
Using damp hands to prevent sticking, scoop about 2 tablespoons of the mixture and roll it between your palms to form a ball. Make the meatballs about one and a half inches in diameter, roughly the size of a golf ball. Place each formed meatball on a plate or baking sheet. You should get approximately 24 meatballs from this mixture. Keeping them uniform in size ensures even cooking. If you want perfectly consistent meatballs, use a cookie scoop or ice cream scoop to portion them before rolling.
3. Brown the Meatballs (Optional but Recommended)
While you can add the meatballs raw to the slow cooker, browning them first adds incredible flavor and better texture. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the meatballs and brown on all sides, about 6 to 8 minutes total. They don’t need to be cooked through, just nicely browned. The caramelization adds depth to the final dish. Transfer the browned meatballs to the slow cooker. If skipping this step, simply place the raw meatballs directly in the slow cooker.
4. Prepare the Tuscan Sauce
In a medium bowl, whisk together the diced tomatoes with their juices, chicken broth, heavy cream, chopped sun-dried tomatoes, minced garlic, Italian seasoning, dried basil, salt, and red pepper flakes if using. Whisk until well combined and smooth. The sun-dried tomatoes add intense flavor and the cream creates richness. Pour this sauce mixture over the meatballs in the slow cooker, making sure the meatballs are mostly submerged. The liquid should come about halfway up the meatballs.
5. Slow Cook the Meatballs
Cover the slow cooker with the lid and cook on low for 3 and a half to 4 hours or on high for 2 hours. The meatballs should be cooked through and tender, reaching an internal temperature of 165 degrees Fahrenheit. The sauce will thicken slightly and the flavors will meld beautifully. Resist lifting the lid during cooking as this releases heat and extends the cooking time. The slow cooking process makes the meatballs incredibly tender and allows them to absorb the flavors of the sauce.
6. Add Spinach and Gnocchi
After the meatballs have cooked, stir in the chopped fresh spinach and grated parmesan cheese. The spinach will wilt quickly in the hot sauce. Add the gnocchi, stirring gently to submerge them in the sauce without breaking up the meatballs too much. If using fresh gnocchi, they’ll cook in about 20 to 30 minutes. Shelf-stable gnocchi may take closer to 30 to 40 minutes. Cover and continue cooking on low until the gnocchi are tender and cooked through. They should be soft and pillowy, not hard or crunchy.
7. Finish and Serve
Once the gnocchi are tender, give everything a gentle stir to distribute the spinach and coat the gnocchi with sauce. Taste and adjust seasonings with more salt, pepper, or red pepper flakes if needed. The dish should be creamy, flavorful, and well-balanced. Ladle into bowls, making sure each serving gets meatballs, gnocchi, and plenty of sauce. Garnish with fresh basil leaves and extra grated parmesan cheese. Serve immediately with crusty bread for soaking up the delicious sauce.
Tips for Perfect Slow-Cooker Tuscan Chicken Meatballs With Gnocchi
Use ground chicken thigh meat if available for juicier, more flavorful meatballs. Ground chicken breast works but is leaner and can be slightly drier.
Don’t skip the parmesan in the meatballs. It adds flavor, helps bind the mixture, and contributes to the tender texture. It’s essential, not optional.
Browning the meatballs takes extra time but significantly improves flavor and texture. The caramelization is worth the effort if you have time.
Sun-dried tomatoes packed in oil have more flavor than dried ones. Drain them well and chop into small pieces for best distribution throughout the sauce.
Add the gnocchi during the last 30 to 40 minutes only. Adding them too early makes them mushy and overcooked. Timing is crucial.
Fresh spinach is preferred over frozen. If using frozen, thaw completely and squeeze out all excess moisture before adding to prevent watering down the sauce.
The cream can be replaced with half and half for a lighter version. The sauce will be thinner but still delicious. Full-fat cream creates the richest result.
This dish thickens as it sits because the gnocchi absorbs sauce. When reheating leftovers, add a splash of broth or cream to restore consistency.
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding liquid as needed.
Turkey meatballs work equally well if you prefer. The cooking time and method remain the same with similar results.
Different gnocchi brands have different densities and cooking times. Check the package and adjust timing if your gnocchi seems under or overcooked.
Add roasted red peppers, artichoke hearts, or mushrooms for variation. All fit the Tuscan theme and add nutrition and flavor.
Make the meatballs ahead and freeze them uncooked for up to 3 months. Cook from frozen in the slow cooker, adding 30 minutes to the cooking time.
For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. The flavor will be different but still good.
Serve over pasta instead of with gnocchi for variation. Cook the pasta separately and toss with the meatballs and sauce just before serving.
The sauce can be made spicier by increasing red pepper flakes or adding diced jalapeños. Adjust heat level to your family’s preferences.
Fresh herbs make a big difference. If you have fresh basil, oregano, or thyme, add them during the last 30 minutes for brighter flavor.
This recipe doesn’t freeze well after the gnocchi is added. Freeze the meatballs and sauce separately, then add fresh gnocchi when reheating.
Use a slow cooker liner for easiest cleanup. The creamy sauce can stick to the pot, so liners make post-dinner cleanup significantly easier.
This dish is naturally gluten-free if you use gluten-free breadcrumbs in the meatballs and gluten-free gnocchi. Both are readily available in stores.
