If you’re craving comfort food with a touch of Italian charm, you’re going to love this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe. I absolutely love how the tender chicken meatballs soak up the rich, creamy sauce infused with sun-dried tomatoes and spinach – it’s like a warm hug in a bowl. Plus, using the slow cooker makes it incredibly hands-off, perfect for those busy days when you want to come home to something comforting and homemade.
When I first tried this recipe, I was pleasantly surprised by how the gnocchi cooked perfectly without getting mushy, thanks to adding it later in the process. This dish works brilliantly for family dinners or when you want to impress guests without spending all day in the kitchen. The balance of flavors and the ease of preparation make this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe worth bookmarking in your go-to meal list.
Why You’ll Love This Recipe
- Hands-Off Convenience: With the slow cooker doing most of the work, you can focus on your day and come back to a delicious meal.
- Rich, Layered Flavors: Sun-dried tomatoes, creamy sauce, and seasoned meatballs create an irresistible flavor combo.
- Perfectly Cooked Gnocchi: Added at the right time to avoid mushiness and soak up the sauce just right.
- Family Favorite: My crew absolutely goes crazy for this one and asks for it again and again.
Ingredients You’ll Need
All the ingredients for this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe come together beautifully to give you a hearty and flavorful dish. I like to use fresh garlic whenever I can-it really amps up the taste.
- Ground Chicken: Lean and mild, it s the perfect base for tender meatballs; you can also swap for turkey or beef if you prefer.
- Breadcrumbs: Helps bind your meatballs; I usually go for plain ones and add Italian seasoning for flavor.
- Parmesan Cheese: Adds a salty richness and also helps thicken the sauce; get the good quality grated kind if possible.
- Garlic: I highly recommend fresh cloves for that robust flavor, but jarred will do in a pinch.
- Egg: The binder that holds everything together; don t skip it for tender meatballs.
- Italian Seasoning: A blend of herbs that brings that classic Tuscan taste.
- Onion Powder & Salt & Pepper: Basic but essential for depth and seasoning in the meatballs.
- Sun-Dried Tomato Oil: I always save the oil from the jar to sear the meatballs-it adds fantastic flavor.
- Yellow Onion: Adds sweetness and cooks nicely right in the slow cooker.
- White Wine: A splash adds acidity and brightness; cooking wine is fine, but fresh is better if you have it.
- Chicken Broth: Creates a flavorful base for the meatballs and sauce.
- Gnocchi: Shelf-stable or fresh, just hold off adding it until later so it doesn t turn gummy.
- Heavy Cream: Adds creaminess but be sure to add it near the end to keep it from curdling.
- Sun-Dried Tomatoes: Tangy bites of flavor that complement the sauce beautifully.
- Spinach: For color and nutrition; it wilts perfectly in the slow cooker at the end.
Variations
I love mixing it up with this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe depending on what I have on hand or what mood we re in. It s super flexible and easy to customize!
- Protein Swap: I once switched ground chicken for turkey and was thrilled by how just as tender the meatballs turned out.
- Dairy-Free Option: Swap the heavy cream with coconut milk to make it dairy-free; it still tastes creamy and delicious.
- Veggie Boost: Adding mushrooms or bell peppers in with the onions adds even more layers of flavor and texture.
- Spice it Up: Toss in a pinch of red pepper flakes if you like a little heat – my family actually loves the extra kick!
How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Step 1: Mix and Form the Meatballs
Start by combining all the meatball ingredients (except the sun-dried tomato oil) in a mixing bowl. I find it easiest to use my hands here, just gently mixing until everything s combined-don t overwork it or the meatballs will get tough. Use a tablespoon scoop or just your hands to shape about 35-40 small meatballs. This size cooks evenly and fits nicely into the slow cooker.
Step 2: Sear the Meatballs
Heat the sun-dried tomato oil in a pan, then sear the meatballs in batches until they’re golden brown on all sides-about 3-4 minutes per side. Don t worry about fully cooking them here; the slow cooker will finish the job. I discovered that this step adds an amazing depth of flavor and better texture to the meatballs.
Step 3: Slow Cook the Meatballs with Aromatics
Place the seared meatballs into your slow cooker along with diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. Cover and cook on high for about 20 minutes if you re using a Magnifique Clay Pot Oven, or 3 hours on the standard slow cooker setting. The meatballs are done when they hit 160°F internally – juicy and tender every time.
Step 4: Add Gnocchi and Cream
Once the meatballs are cooked through, stir in the gnocchi, heavy cream, and sun-dried tomatoes. If your slow cooker has a Pasta setting like mine, use it for 10-20 minutes so the gnocchi cooks just right. Otherwise, cook on low or slow cooker setting for another 20 minutes. This step is key to keeping gnocchi from turning mushy and soaking perfectly in that luscious sauce.
Step 5: Finish with Spinach and Parmesan
Finally, add fresh spinach and Parmesan cheese, stirring gently so the spinach wilts into the sauce. Let the whole dish rest in the slow cooker, uncovered, for 10-15 minutes to thicken up and marry the flavors. That s when the magic really happens, and your kitchen will smell incredible.
Pro Tips for Making Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Don t Skip the Sear: Browning the meatballs first locks in flavor and gives them a beautiful texture you just can t get from slow cooking alone.
- Add Wine to Deglaze: Pour the wine into the pan after searing to loosen those tasty browned bits before adding to the slow cooker for extra depth.
- Timing is Everything: Hold off adding the gnocchi and cream until the meatballs are cooked to avoid mushy gnocchi and curdled cream.
- Use a Meat Thermometer: Especially if you re new to cooking chicken meatballs, checking for 160°F ensures they re perfectly safe and juicy.
How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Garnishes
I always finish my bowls with a generous sprinkle of freshly grated Parmesan and a few torn basil leaves if I have them on hand. A drizzle of extra sun-dried tomato oil adds a nice touch of richness and shine. It looks so inviting and adds a burst of fresh flavor every time.
Side Dishes
To round it out, I love serving this with a crisp green salad or some roasted garlic broccoli. The light crunch contrasts nicely with the creamy meatballs and gnocchi, and it makes sure you get some greens on the table without stealing the spotlight.
Creative Ways to Present
For a special dinner, I ve served this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe in individual ramekins topped with a sprinkle of toasted pine nuts and a sprig of rosemary. It instantly makes it feel fancy but is so easy to pull off – your guests will be impressed, I promise!
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. I like to cool the dish completely before storing to help keep that creamy sauce from getting watery. Reheating slowly on the stove or microwave with a splash of broth helps refresh the sauce beautifully.
Freezing
This recipe freezes well, though I recommend freezing the meatballs and sauce separately from the gnocchi to avoid mushiness when thawed. When ready, thaw overnight in the fridge and combine, reheating gently until warmed through. I always find this method helps preserve the best texture.
Reheating
Reheat stovetop over low heat with a splash of broth or water to keep it saucy and prevent drying out. Stir occasionally until heated through. The gnocchi might absorb a bit of the sauce, so adding liquid helps keep everything silky and delicious like when freshly made.
FAQs
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Can I use frozen gnocchi in this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe?
Absolutely! Frozen gnocchi works great here; just add it during the last cooking step and give it enough time to cook through, about 15-20 minutes, until tender without overcooking.
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What if I don t have sun-dried tomato oil?
You can substitute regular olive oil for searing the meatballs. Just be sure to add sun-dried tomatoes to the sauce for that signature flavor punch.
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Can I make this recipe in a regular slow cooker?
Yes! Simply follow the longer cooking times (around 3 hours on high for the meatballs), and for the gnocchi step, cook an additional 20 minutes until tender. Keep an eye on the liquid levels to avoid drying out.
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How do I prevent the cream from curdling in the slow cooker?
The best way is to add the heavy cream near the end of cooking, once the meatballs are done, and avoid cooking it for long periods. This keeps the sauce smooth and luscious.
Final Thoughts
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe has become a staple in my home because it s simple yet full of flavor and comforting warmth. It s one of those dishes that feels like a special occasion but comes together with minimal effort-perfect for busy weeknights or lazy weekends. I m confident once you try it, you ll find yourself reaching for this recipe again and again. So, grab your slow cooker and let s set the stage for a cozy, delicious meal you and your family will love!
Print
Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Fat
Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs simmered in a rich Tuscan-inspired sauce with sundried tomatoes, spinach, and creamy Parmesan. With the convenience of slow cooking, this recipe delivers a hearty meal perfect for family dinners, combining the goodness of Italian herbs, garlic, and gnocchi in a luscious sauce that thickens beautifully after a short resting period.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- 3/4 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 egg
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp sundried tomato oil
Sauce + Gnocchi Ingredients
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup white wine (cooking wine or fresh)
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth
- 12 oz gnocchi (shelf stable, can substitute with fresh or frozen)
- 1/2 cup heavy cream
- 1/2 cup sundried tomatoes
- 2 cups spinach
- 1/2 cup Parmesan cheese, grated
Instructions
- Mix Meatball Ingredients: In a medium mixing bowl, combine all the meatball ingredients except for the sundried tomato oil. Mix thoroughly using a clean hand or spoon until evenly combined.
- Form Meatballs: Shape the chicken mixture into small meatballs using about 1½ tablespoons per meatball, or use a #60 cookie scoop for consistency. This should yield approximately 35-40 meatballs.
- Sear Meatballs: Heat 2 tablespoons of sundried tomato oil in a medium-sized pan over medium heat. Brown the meatballs on all sides, about 3-4 minutes per side. Work in batches if necessary. Meatballs don’t need to be fully cooked through at this point.
- Prepare Slow Cooker: Transfer the seared meatballs into your slow cooker (such as the Magnifique Clay Pot Oven). Add diced yellow onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
- Slow Cook Meatballs: Cover and cook on HIGH heat for about 20 minutes if using the Magnifique Clay Pot Oven, or 3 hours on a standard slow cooker, until the meatballs reach an internal temperature of 160°F.
- Add Gnocchi and Cream: When meatballs are cooked, add gnocchi, heavy cream, and sundried tomatoes to the slow cooker. Cover and cook on the Pasta setting for 10-20 minutes with a Magnifique Clay Pot Oven, or an additional 20 minutes on slow cook with other slow cooker brands, until gnocchi is tender and heated through.
- Add Spinach and Parmesan: Stir in fresh spinach and grated Parmesan cheese to the slow cooker. Mix well until the spinach wilts.
- Rest and Thicken: Allow the dish to rest for 10-15 minutes to let the sauce thicken.
- Serve: Portion into individual bowls and garnish with extra Parmesan cheese as desired. Enjoy your warm and hearty Tuscan chicken meatballs with gnocchi!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- You can substitute ground chicken with ground turkey or beef for a variant.
- If using Italian seasoned breadcrumbs, reduce added Italian seasoning in the meatball mix accordingly.
- Use high-quality grated Parmesan for optimum flavor and sauce thickness.
- Fresh minced garlic is highly recommended to maximize flavor over jarred garlic.
- Reserve and use sundried tomato oil for searing the meatballs to enhance flavor; olive oil can be used if unavailable.
- The yellow onion cooks directly in the slow cooker, no pre-cooking necessary.
- The white wine can be cooking wine or regular bottled wine.
- Do not add heavy cream with the meatballs; add it later to prevent curdling.
- You can use frozen or fresh gnocchi instead of shelf-stable gnocchi if preferred.
- Spinach adds color and nutrition but is optional.
- Avoid overmixing the meatball mixture to prevent toughness.
- For extra flavor, deglaze the searing pan with wine and add the liquid to the slow cooker.
- Add gnocchi only when instructed to avoid mushy texture.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the recipe)
- Calories: 420
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
