Nothing says comfort like tender chicken meatballs swimming in a creamy, garlicky sauce with gnocchi. This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe brings all those cozy Italian flavors together with a hands-off slow cooker ease that you’re going to appreciate on busy days.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Top Tip
- How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Why You'll Love This Recipe
This recipe quickly became one of my favorites because it hits all those comforting Italian notes without needing to hover over the stove. Plus, the slow cooker lets the flavors meld beautifully while you do other things—total win in my book!
- Effortless Flavor: Brown the meatballs quickly, then let the slow cooker work its magic for a rich, delicious sauce that tastes like you’ve been stirring it for hours.
- Perfectly Tender Meatballs: Using ground chicken keeps the meatballs light, but the Parmesan and breadcrumbs keep them juicy and satisfying.
- Gnocchi Magic: Adding gnocchi towards the end means you get fluffy, pillowy bites without turning them mushy or overcooked.
- Customizable Comfort: With simple ingredient swaps and add-ins, you can easily make this recipe your own every time.
Ingredients & Why They Work
What I love about this recipe is how each ingredient plays a part in creating that perfect Tuscan flavor and texture combo. Using fresh garlic and good-quality Parmesan really lifts the dish—don’t skip those!
- Ground Chicken: Lean but tender, ground chicken keeps the meatballs lighter without sacrificing flavor.
- Breadcrumbs: Help bind the meatballs and keep them tender; I usually use plain and jazz it up with Italian seasoning.
- Parmesan Cheese: Adds a savory kick and helps thicken the creamy sauce.
- Garlic: Fresh minced garlic adds that aromatic punch you really want in Tuscan dishes.
- Egg: The binder that holds everything together, so the meatballs don’t fall apart in the slow cooker.
- Italian Seasoning: A blend that gives the meatballs and sauce authentic Italian warmth.
- Sun-Dried Tomato Oil: I love how it adds subtle sweetness and depth when searing the meatballs.
- Yellow Onion: Adds mild sweetness and texture, cooking down beautifully in the slow cooker.
- White Wine: Lends acidity and complexity; even cooking wine works fine if you don’t have bottle wine on hand.
- Chicken Broth: The base that carries all flavors and keeps everything moist.
- Gnocchi: These little pillows soak up the sauce for maximum comfort food goodness without getting mushy.
- Heavy Cream: Stirred in at the end, it creates that luscious, silky finish to the sauce.
- Sun-Dried Tomatoes: Bright pops of tangy sweetness balance the creamy sauce perfectly.
- Fresh Spinach: For color, a mild earthy note, and extra nutrition.
- Parmesan Cheese (for garnish): I like sprinkling extra on top because, well, you can never have too much!
Make It Your Way
What’s great about this slow cooker Tuscan chicken meatballs with gnocchi recipe is how flexible it is. Personally, I’ve swapped ground chicken for turkey or even beef when I’m short on time, and it still turns out amazing. Feel free to customize flavors or add your favorite greens.
- Variation: I once added mushrooms and a touch of cream cheese to the meatball mixture for extra richness—it was a hit with the family!
- Dietary Mod: For gluten-free, use gluten-free breadcrumbs and gnocchi.
- Seasonal Change: Swap spinach for kale or add roasted red peppers to boost color and flavor.
Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Step 1: Mix and Form Your Meatballs
Start by mixing your ground chicken with breadcrumbs, Parmesan, garlic, egg, and seasonings. Use your hands or a spoon but don't overdo it—you want everything just combined to keep the meatballs tender and moist. Then form them into small balls, about 1½ tablespoons each. Using a cookie scoop helps keep them uniform, which means they’ll cook evenly. I usually get around 35-40 meatballs.
Step 2: Sear the Meatballs
Heat the sun-dried tomato oil in a skillet until shimmering and brown the meatballs on all sides, about 3-4 minutes per side. This step adds flavor and helps the meatballs hold together better in the slow cooker. Don’t worry if they aren’t cooked through at this point—you’ll finish them in the slow cooker. I usually do this in batches to avoid crowding the pan.
Step 3: Layer Ingredients in the Slow Cooker
Into your slow cooker, add the seared meatballs, diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. Give a gentle stir to distribute, then cover. Cook on HIGH for about 20 minutes if using the Magnifique Clay Pot Oven or on Low/Slow for about 3 hours in a regular slow cooker. Be sure meatballs reach an internal temperature of 160°F before proceeding.
Step 4: Add Gnocchi, Cream & Sun-Dried Tomatoes
Once the meatballs are cooked through, stir in your gnocchi, heavy cream, and sun-dried tomatoes. Cover and cook for another 10-20 minutes until the gnocchi is tender but not mushy. If you’re like me and using a different slow cooker, keep it on low and check so they don’t overcook.
Step 5: Stir in Spinach and Parmesan
Finally, add fresh spinach and grated Parmesan cheese, stirring until the spinach wilts and the sauce thickens slightly. Let the whole dish rest for 10-15 minutes off the heat to intensify the flavors and thicken the sauce before serving.
Top Tip
From my experience making this recipe a bunch of times, these little tips really help the dish come together just right without a hitch.
- Searing Matters: Don’t skip browning the meatballs. It adds flavor and helps keep them intact in the slow cooker.
- Don’t Overmix: Gently combine your meatball ingredients; too much mixing makes them tough.
- Wait to Add Cream: Add heavy cream near the end to avoid curdling and keep your sauce silky smooth.
- Gnocchi Timing: Save the gnocchi for last—it cooks quickly and burns or gets mushy if added too soon.
How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Garnishes
I love topping each bowl with extra freshly grated Parmesan and a sprinkle of chopped fresh basil or parsley—it brings that fresh herb brightness which balances the rich sauce wonderfully.
Side Dishes
This pairs beautifully with a crisp green salad dressed with lemon vinaigrette or roasted veggies like asparagus or broccoli. And for bread lovers, some warm garlic bread or focaccia is perfect for mopping up all that sauce.
Creative Ways to Present
For a special dinner, I like serving these meatballs and gnocchi in rustic ramekins, topped with a drizzle of good olive oil and a few sun-dried tomatoes arranged on top. It’s cozy and elegant—a total crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors deepen after resting, so if anything, it tastes even better the next day! Just be sure to keep the gnocchi moist when reheating.
Freezing
You can freeze the meatballs without gnocchi—freeze them on a baking sheet first, then transfer to a freezer bag. When ready, thaw and cook the gnocchi fresh to keep it from turning gummy. This way, your meal stays fresh and tasty.
Reheating
I gently reheat leftovers on low in a saucepan with a splash of chicken broth or cream added back in. This helps loosen the sauce and keeps the gnocchi from sticking or drying out.
Frequently Asked Questions:
Absolutely! Just adjust the cooking time to about 3 hours on low for the meatballs and broth mix, and then add the gnocchi and cream for the last 20 minutes. The Clay Pot Oven offers some convenient preset options, but any slow cooker works well.
Add the gnocchi only during the final stage of cooking, about 10-20 minutes before serving. This keeps them tender and fluffy, preventing overcooking and mushiness.
Yes! You can make and sear the meatballs ahead of time, then freeze them on a baking sheet before transferring to a freezer-safe container. Thaw before adding to the slow cooker with the sauce when ready to make the full dish.
If you don’t have sun-dried tomato oil, plain olive oil works great for searing the meatballs. You’ll still get plenty of flavor from the sun-dried tomatoes added into the sauce later.
Final Thoughts
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe has become my go-to when I want a filling, flavorful dinner that feels a little fancy but is totally simple. The slow cooker does the heavy lifting, and all that creamy, garlicky goodness makes every bite feel like a warm hug. I hope you give it a try—you might just find your new favorite weeknight comfort food too!
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Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish featuring tender chicken meatballs simmered in a creamy tomato sauce with sundried tomatoes, spinach, and gnocchi. Perfect for an easy weeknight meal or a cozy dinner.
Ingredients
Meatball Ingredients
- 1 lb ground chicken
- ¾ cup breadcrumbs
- ½ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 egg
- 2 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon sundried tomato oil
Sauce + Gnocchi Ingredients
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup white wine (cooking wine or fresh)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups chicken broth
- 12 oz gnocchi, shelf stable
- ½ cup heavy cream
- ½ cup sundried tomatoes
- 2 cups spinach
- ½ cup Parmesan cheese
Instructions
- Mix Meatball Ingredients: In a medium mixing bowl, combine all meatball ingredients except the sundried tomato oil. Mix with your hand or a spoon until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into small meatballs, about 1 ½ tablespoons each, making approximately 35-40 meatballs.
- Sear Meatballs: Heat 2 tablespoons of sundried tomato oil in a medium pan over medium heat. Sear meatballs until browned on both sides, about 3-4 minutes per side. Work in batches if needed. Meatballs do not need to be fully cooked through at this stage.
- Combine in Slow Cooker: Add seared meatballs, diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth into your slow cooker or Magnifique Clay Pot Oven.
- Cook Meatballs: Cover and cook on HIGH setting for about 20 minutes if using Magnifique Clay Pot Oven, or 3 hours on standard slow cooker. Ensure meatballs reach an internal temperature of 160°F.
- Add Gnocchi and Cream: Once meatballs are cooked, add gnocchi, heavy cream, and sundried tomatoes to the slow cooker. If using Magnifique Clay Pot Oven, select Pasta setting and cook 10-20 minutes until gnocchi is cooked through. For other slow cookers, cook on Slow Cook setting for 20 minutes.
- Add Spinach and Cheese: Stir in fresh spinach and grated Parmesan cheese until spinach wilts.
- Rest and Serve: Let the dish rest for 10-15 minutes to thicken the sauce. Serve in bowls topped with additional Parmesan cheese to taste. Enjoy!
Notes
- Ground chicken can be substituted with ground turkey or beef for a different flavor.
- Use plain or Italian-seasoned breadcrumbs; if using Italian breadcrumbs, reduce Italian seasoning in the meatballs by 1 tsp.
- Freshly grated Parmesan cheese is important for thickening the sauce and best quality flavor.
- Fresh minced garlic adds superior flavor; if using jarred garlic, 1 clove equals about 1 teaspoon of prepared garlic.
- Save sundried tomato oil for searing meatballs; olive oil can be used if unavailable.
- You can add the onion raw to the slow cooker; it will cook perfectly with the meatballs.
- White wine can be regular drinking wine or cooking wine; both work well.
- Add heavy cream late in the cooking process to prevent curdling.
- Shelf stable gnocchi works well, but frozen or fresh gnocchi can also be used.
- Spinach is optional but adds color and nutrition.
- Avoid overmixing meatball mixture to keep meatballs tender.
- Deglaze the searing pan with wine and add the liquid to the slow cooker for extra flavor.
- Add gnocchi only when instructed to avoid mushy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg

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