Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Tender chicken meatballs, pillowy gnocchi, and a creamy sun-dried tomato sauce with spinach. Hands-off slow-cooker dinner that tastes like hours of work.

Prep: 20 minutes | Cook: 4-5 hours LOW or 2-3 hours HIGH, plus about 20 minutes finishing | Total: About 4 hours 40 minutes to 5 hours 40 minutes on LOW; optional browning adds time | Yield: 6 servings

Ingredients

Meatballs

• 1 1/2 lbs ground chicken
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 3 cloves garlic, minced
• 2 tbsp fresh basil, chopped (or 2 tsp dried Italian seasoning)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Sauce and Pasta

• 1 tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1 lb shelf-stable gnocchi
• 3 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish
• Additional Parmesan for serving, optional
• Crusty bread for serving, optional

Instructions

1. Make the meatballs: Combine ground chicken, panko, Parmesan, egg, garlic, basil, and seasonings. Mix gently until just combined. Form into 20-24 meatballs (about 1 1/2 inches each).
2. Prep the slow cooker: Sauté onion in olive oil for 3-4 minutes, add garlic for 1 minute. Transfer to the slow cooker with broth, diced tomatoes, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Gently place meatballs into the sauce.
3. Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until meatballs reach 165°F internal.
4. Finish: After the meatballs reach 165°F, stir in heavy cream and Parmesan and switch to HIGH. Add gnocchi, pressing into the sauce. Cover and cook about 15 minutes, or until the gnocchi is tender and the dish has returned to 165°F. Stir in spinach and let wilt 2-3 minutes.
5. Serve: Adjust seasoning. Garnish with fresh basil and more Parmesan. Serve with crusty bread.

Notes

• Optional: Brown the meatballs in a skillet before slow cooking for extra flavor, then transfer immediately to the operating slow cooker; do not partially cook and refrigerate for later.
• Fresh gnocchi works but becomes softer — add in the last 10 minutes instead.
• Leftovers keep 3 days refrigerated. Freezes up to 3 months.
• If sauce is too thick, add a splash of broth. Too thin, remove lid for the last 15 minutes.

Cooking Safety

Use thawed ground chicken. Keep the lid on during cooking and confirm the centers of several meatballs reach 165°F. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.