Description
Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a comforting dish featuring tender chicken meatballs, pillowy gnocchi, and a creamy Tuscan sauce with sun-dried tomatoes and spinach, perfect for cozy dinners.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1/3 cup breadcrumbs
- 2 teaspoons soy sauce or tamari
- 1 1/2 teaspoons dried Italian seasoning blend
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 egg
- 2 teaspoons sun-dried tomato oil (for cooking)
- 1/4 cup yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup white wine (optional)
- 2 cups low-sodium chicken broth
- 1 lb dried gnocchi (17.5 oz shelf-stable)
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups baby spinach, ripped
- 1/4 cup parmesan, plus more for garnish
Instructions
- In a large bowl, combine 1 lb ground chicken, ⅓ cup breadcrumbs, 2 teaspoons soy sauce, 1½ teaspoons Italian seasoning, 1½ teaspoons garlic powder, ½ teaspoon black pepper, 1 teaspoon paprika, and 1 egg. Mix well and form into 1-inch meatballs.
- Heat 2 teaspoons sun-dried tomato oil in a skillet over medium heat. Brown meatballs on both sides, about 3-4 minutes per side, then transfer to a 6qt slow cooker.
- Add ¼ cup diced onion, 4 cloves minced garlic, ⅓ cup white wine (if using), and 2 cups chicken broth to the slow cooker. Cook on high for 2.5 hours.
- Add 1 lb gnocchi, ⅓ cup chopped sun-dried tomatoes, ⅓ cup heavy cream, and 3 cups ripped baby spinach to the slow cooker. Cook for an additional 20 minutes.
- Stir in ¼ cup parmesan and adjust seasoning if needed. Serve garnished with extra parmesan.
- For skillet method: After browning meatballs, add ¼ cup diced onion to the skillet and cook for 5 minutes. Add 4 cloves minced garlic and ⅓ cup white wine, simmering for 2 minutes.
- Pour in 2 cups chicken broth and 1 lb gnocchi, simmering for 10-15 minutes, turning meatballs often until cooked through.
- Add 3 cups spinach, ⅓ cup heavy cream, and ⅓ cup sun-dried tomatoes. Simmer until combined, then stir in ¼ cup parmesan. Serve warm with extra parmesan.
Notes
- Use ground turkey as a substitute for ground chicken if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking gnocchi.
- Omit wine for an alcohol-free version and replace with additional broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 140 mg