Name: Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Italian
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; 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; 1/2 cup heavy cream; 1/2 cup sundried tomatoes; 2 cups spinach; 1/2 cup Parmesan cheese

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.

A white oval slow cooker filled with a creamy dish showing three layers: a light orange creamy sauce base, browned round meatballs scattered throughout, and yellow gnocchi mixed in. Bright green spinach leaves and bright red sun-dried tomatoes are spread evenly on top, adding bursts of color. A wooden spoon rests on the right side inside the cooker, slightly stirring the dish. The slow cooker is set on a white marbled surface with a wooden board in the background holding two small clear bowls, one with grated cheese and one with fresh spinach leaves. A small white bowl with red pepper flakes sits near a white plate holding metal forks in the upper left corner. Photo taken with an iphone --ar 2:3 --v 7

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.

This close-up image shows a creamy dish with 3 main layers: round browned meatballs with a slightly rough texture spread evenly throughout, oval yellow gnocchi pieces with a smooth surface nestled between the meatballs, and bright green wilted spinach leaves peeking out in different spots. The creamy sauce is light tan and thick, coating all the ingredients evenly and showing small black pepper specks. Bright red pieces of sun-dried tomatoes add contrast, scattered on top of and between the other layers. The entire dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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!

Flat lay of fresh ground chicken in a small mound, a small bowl of plain breadcrumbs, a small pile of grated Parmesan cheese, three whole uncracked garlic cloves, one whole brown egg, a few dried green Italian seasoning leaves, a small heap of onion powder, a pinch of coarse salt, a pinch of black pepper, a small white ceramic bowl filled with sun-dried tomato oil, half a fresh yellow onion diced into small pieces, a small white ceramic bowl of white cooking wine, two cups fresh baby spinach leaves, a small white ceramic bowl of heavy cream, a small pile of sun-dried tomatoes, a white ceramic bowl of chicken broth, 12 oz fresh gnocchi dumplings, all arranged symmetrically and naturally fresh on a simple white ceramic background, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

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!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Tuscan Chicken Meatballs - Serving Suggestion

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:

Can I use a regular slow cooker instead of a Magnifique Clay Pot Oven?

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.

How do I prevent the gnocchi from getting mushy?

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.

Can I make the meatballs ahead and freeze them?

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.

What can I substitute if I don’t have sun-dried tomato oil?

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!