This Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting Italian-inspired dish that combines tender chicken meatballs with pillowy gnocchi in a creamy sun-dried tomato sauce. The slow cooking process allows the flavors to meld together beautifully, creating a rich, satisfying meal that tastes like it came straight from a Tuscan kitchen. The addition of spinach and Parmesan adds both nutrition and depth to this crowd-pleasing comfort food.

Why You’ll Love This Recipe

• Effortless preparation with your slow cooker doing most of the work
• Flavorful chicken meatballs that are tender and juicy, not dry
• Creamy, indulgent sauce without being heavy
• Complete meal in one pot with protein, carbs, and vegetables
• Perfect for meal prep as the flavors improve overnight

Ingredients

• Ground Chicken: For lighter, tender meatballs. Turkey works equally well as a leaner alternative.
• Sun-dried Tomatoes: These provide intense flavor and a touch of sweetness. The oil from the jar doubles as a flavorful cooking medium.
• Onion: Yellow or white onion adds aromatic depth to the meatballs and helps keep them moist.
• Garlic: Fresh cloves infuse the meatballs with essential flavor; adjust according to your preference.
• Fresh Basil: Adds a bright, herbaceous note that’s quintessentially Italian.
• Italian Herbs: A blend of dried herbs like oregano, thyme, and rosemary that enhances the Tuscan flavor profile.
• Panko Breadcrumbs: These Japanese-style breadcrumbs keep the meatballs light and tender.
• Parmesan Cheese: Adds salty, umami richness to both the meatballs and the sauce.
• Dry White Wine: Deglazes the pan and adds complexity; use a wine you’d enjoy drinking.
• Chicken Broth: Forms the backbone of the sauce; homemade will provide the best flavor.
• Heavy Cream: Creates the luxurious, velvety texture of the sauce.
• Gnocchi: Potato dumplings that absorb the flavors of the sauce. Fresh gnocchi works best.
• Baby Spinach: Adds color, nutrition, and slight earthiness to balance the rich sauce.

Variations

Dairy-Free Version

Replace the heavy cream with full-fat coconut milk or cashew cream. Skip the Parmesan in the meatballs and sauce, and instead add nutritional yeast for a similar umami flavor. The final dish will have a slightly different but equally delicious flavor profile.

Spicy Arrabbiata Style

Add 1-2 teaspoons of red pepper flakes to the meatball mixture and another teaspoon when adding the sun-dried tomatoes to the sauce. You can also incorporate a few tablespoons of chopped hot peppers for an extra kick that contrasts beautifully with the creamy sauce.

Mediterranean Seafood Twist

Replace the chicken meatballs with chunks of firm white fish or shrimp added during the last 30 minutes of cooking. Add a handful of pitted kalamata olives and capers along with the sun-dried tomatoes for a Mediterranean-inspired variation that’s bright and briny.

How to Make the Recipe

Step 1: Prepare the Meatball Mixture

Begin by creating a flavor base for your meatballs. Pulse the sun-dried tomatoes, onion, garlic, and fresh basil in a food processor until you have a coarse paste. This ensures even distribution of flavors throughout each meatball. Combine this mixture with the ground chicken, egg, Italian herbs, garlic powder, pepper, grated Parmesan, and Panko breadcrumbs in a large bowl. Mix thoroughly but gently – overmixing can make your meatballs tough.

Step 2: Form and Brown the Meatballs

With slightly oiled hands, form small meatballs using a cookie scoop for consistent sizing. Heat the reserved sun-dried tomato oil in your slow cooker (if it has a sauté function) or in a separate pan. Brown the meatballs for about five minutes, turning once to develop a golden exterior. This step creates a flavor foundation through caramelization and helps the meatballs hold their shape during slow cooking.

Step 3: Slow Cook the Meatballs

Deglaze the cooking surface with white wine, scraping up any flavorful browned bits. Transfer everything to your slow cooker if you started in a separate pan. Add the chicken broth, cover, and cook on HIGH for 2-3 hours, allowing the meatballs to become tender and infuse the broth with their flavors.

Step 4: Add Remaining Ingredients

After the initial slow cooking period, stir in the Parmesan, cream, chopped sun-dried tomatoes, and gnocchi. Cover again and cook on HIGH for an additional 20 minutes until the gnocchi is tender and the sauce has thickened slightly. Finally, stir in the baby spinach until wilted, which should take just a minute or two. Taste and adjust seasoning if needed before serving with extra Parmesan.

Tips for Making the Recipe

• Use a cookie scoop for uniform meatballs that will cook evenly
• Don’t skip the browning step – it adds significant flavor to both the meatballs and sauce
• If your sauce is too thin after adding the cream, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce
• Fresh gnocchi cooks faster than dried – if using dried, you may need to extend the cooking time by 5-10 minutes
• Reserve some of the pasta water before draining the gnocchi if cooked separately – it can help thicken the sauce if needed
• For a healthier version, use half-and-half instead of heavy cream and increase the spinach

How to Serve

Serve this Tuscan chicken meatball dish in wide, shallow bowls to capture all the delicious sauce. Sprinkle generously with additional freshly grated Parmesan cheese and a few torn basil leaves for a pop of color and fresh flavor. A side of garlic bread is perfect for sopping up the creamy sauce, or serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For wine pairing, choose a medium-bodied Italian white like Pinot Grigio or Vermentino that complements the creamy sauce without overwhelming the dish.

Make Ahead

This dish is perfect for meal planning. The meatballs can be formed and refrigerated up to a day in advance, or even frozen for longer storage. If frozen, thaw overnight in the refrigerator before browning. The entire dish can be fully cooked and refrigerated for up to 3 days – in fact, the flavors often improve overnight as they meld together. When reheating, add a splash of chicken broth or cream if the sauce has thickened too much. For best results when reheating, warm slowly on the stovetop over medium-low heat or in a microwave at 50% power, stirring occasionally.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well in this recipe. Add it directly to the slow cooker without thawing, but you may need to extend the cooking time by about 5-10 minutes to ensure it’s heated through and tender.

How do I prevent my chicken meatballs from falling apart?

Make sure your meatball mixture isn’t too wet. If it seems too loose, add more Panko breadcrumbs a tablespoon at a time until it reaches a consistency that holds together. Also, don’t skip the browning step, which helps to set the exterior of the meatballs before slow cooking.

Can I make this in an Instant Pot instead of a slow cooker?

Absolutely! Brown the meatballs using the sauté function, then pressure cook on HIGH for 7 minutes with the broth and wine. Perform a quick release, add the cream, Parmesan, sun-dried tomatoes and gnocchi, and use the sauté function again until the gnocchi is tender, about 2-3 minutes. Stir in the spinach at the end.

What can I substitute for white wine?

If you prefer to cook without alcohol, simply use additional chicken broth with a tablespoon of lemon juice or white wine vinegar to add brightness and acidity that would normally come from the wine.

Conclusion

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe brings the flavors of Italy right to your kitchen with minimal effort. The combination of tender meatballs, pillowy gnocchi, and creamy sun-dried tomato sauce creates a comforting meal that’s impressive enough for company yet simple enough for weeknight dinners. The slow cooker does most of the work, allowing you to enjoy a restaurant-quality dish without spending hours in the kitchen. Give this recipe a try the next time you’re craving something hearty, creamy, and utterly satisfying.

Print