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Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Delicious slow cooker meatballs made with lean ground chicken, sun-dried tomatoes, and gnocchi for a comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Skillet

Ingredients
  

Meatball Ingredients

  • 1 pound lean ground chicken
  • 1 small yellow onion, grated
  • 6 cloves garlic, minced divided
  • ½ cup dried breadcrumbs
  • 1 large egg
  • ¾ cup chopped sun-dried tomatoes packed in oil and drained, divided
  • 1 cup grated Parmesan cheese divided
  • 3 teaspoons Italian seasoning divided
  • 1 ½ teaspoons kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 2 tablespoons olive oil
  • 2 cups chicken stock
  • 1 cup half-and-half
  • 2 teaspoons cornstarch
  • 16 ounces packaged gnocchi
  • 2 cups baby spinach leaves

Instructions
 

  • In a large mixing bowl, combine the ground chicken, grated onion, 3 cloves of minced garlic, dried breadcrumbs, egg, ¼ cup of the sun-dried tomatoes, ½ cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Mix until just combined.
  • Form meatballs about 1 inch in size, yielding around 16-20 meatballs. Place them on a plate.
  • In a skillet over medium heat, add olive oil. Once hot, add the remaining 3 cloves of minced garlic and sauté for about 1 minute until fragrant.
  • Pour the sautéed garlic into the slow cooker along with the chicken stock, remaining sun-dried tomatoes, 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir to combine.
  • Carefully add the meatballs into the slow cooker, nestling them in the liquid.
  • Cover and set the slow cooker to low for 3-4 hours or high for 2 hours.
  • Once cooked, stir in the half-and-half and cornstarch. Add the gnocchi and stir gently. Cover and cook on high for an additional 30 minutes or until the gnocchi floats to the top.
  • Add the baby spinach leaves and stir gently to combine. Let it wilt for a few minutes.
  • Scoop into bowls, top with remaining grated Parmesan cheese, and serve warm.

Notes

For added flavor, consider garnishing with fresh basil or parsley. You can also add red pepper flakes for a kick.
Keyword Easy