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Crock pot Tuscan meatballs with gnocchi and wooden spoon ready to serve.
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5 from 1 vote

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a hands-off, cozy dinner. Juicy chicken meatballs, tender gnocchi, sun-dried tomatoes, and a creamy parmesan sauce make it rich, cheesy, and irresistible.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 611kcal
Author: Ryan Allen

Equipment

Ingredients

Chicken Meatballs

  • 1 ½ pounds ground chicken
  • ¾ cup breadcrumbs plain or Italian-style
  • ½ cup milk
  • ¼ cup green onion finely chopped
  • ¼ cup sundried tomatoes drained and finely chopped
  • ½ cup Parmesan cheese grated
  • 2 tablespoons fresh parsley
  • 2 teaspoons garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons olive oil

Gnocchi and Marry Me Sauce

  • 1 ½ cups chicken broth
  • ⅓ cup sundried tomatoes drained
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 tablespoons cornstarch
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese grated
  • 16 ounces packaged gnocchi
  • 2 cups baby spinach

Instructions

  • In a large bowl, combine ground chicken, bread crumbs, milk, egg, green onion, sun-dried tomatoes, Parmesan, parsley, garlic, Italian seasoning, salt, and Worcestershire. Mix gently until just combined. Shape into 1½-inch meatballs and set on parchment.
  • Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches and sear for about 2 minutes per side. Remove and set aside.
  • Add chicken broth, sundried tomatoes, black pepper, Italian seasoning, onion powder, and paprika to the slow cooker. Whisk util well combined then add seared meatballs in.
  • Cover and cook on high for 2-3 hours.
  • In a small bowl, whisk together heavy cream and cornstarch. Then add the heavy cream mixture, Parmesan cheese, gnocchi, and spinach into the slow cooker. Mix until combined, then continue cooking for 20-30 minutes or until the sauce has thickened and the spinach is wilted.

Notes

  • Shape the meatballs gently for tenderness.
  • Sear the meatballs in batches to avoid crowding.
  • Stir the sauce after adding gnocchi to prevent sticking.
  • Use fresh Parmesan for the best flavor.

Nutrition

Calories: 611kcal | Carbohydrates: 50g | Protein: 32g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1215mg | Potassium: 1178mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1900IU | Vitamin C: 11mg | Calcium: 247mg | Iron: 6mg