Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe is a rich, flavorful, and satisfying dish that brings together the rustic charm of Tuscany with the convenience of modern cooking. Comfort food meets Italian elegance in this hearty dish.

Tender chicken meatballs burst with Mediterranean flavors. Sun-dried tomatoes, fresh herbs, and garlic create an aromatic blend. The meatballs pair perfectly with pillowy gnocchi.

This recipe brings Tuscany to your kitchen. Each bite delivers rich, satisfying taste. The creamy sauce coats every dumpling beautifully. Spinach adds color and nutrition to the mix.

Tuscan Chicken Meatballs with Gnocchi transforms ordinary weeknight cooking. The combination satisfies both kids and adults. This recipe will become your new favorite comfort meal.

Why You’ll Love This Tuscan Chicken Meatballs with Gnocchi Recipe

• Easy to Prepare: Minimal prep and a slow cooker do most of the work.
• Rich in Flavor: Infused with garlic, sun-dried tomatoes, herbs, and Parmesan.
• Nutritious: Includes spinach or kale for a healthy green boost.
• Comforting Texture: Creamy sauce and soft gnocchi make it irresistibly cozy.
• Authentic Tuscan Inspiration: A modern twist on classic Italian flavors.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for this delicious slow cooker meal:

For the Chicken Meatballs:

• 1 lb ground chicken
• ½ cup breadcrumbs (Italian seasoned preferred)
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp dried oregano
• Salt and pepper to taste

For the Sauce:

• 1 can (14 oz) crushed tomatoes
• ½ cup sun-dried tomatoes (in oil), chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream or half-and-half
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste

Add-ins:

• 2 cups fresh spinach or chopped kale
• 1 package (16 oz) potato gnocchi
• ¼ cup grated Parmesan cheese (for garnish)
• Fresh basil (optional, for garnish)

How to Make Tuscan Chicken Meatballs with Gnocchi

Step 1: Make the Chicken Meatballs

1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, basil, oregano, salt, and pepper.
2. Mix until just combined. Avoid overmixing to keep the meatballs tender.
3. Roll into 1½-inch balls and place on a parchment-lined tray.

Step 2: Brown the Meatballs (Optional but Recommended)

• For extra flavor, sear the meatballs in a skillet with a bit of olive oil until golden on all sides.
• This step enhances the texture and locks in juices.

Step 3: Prepare the Sauce in the Slow Cooker

1. Add crushed tomatoes, sun-dried tomatoes, onion, garlic, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper.
2. Stir to combine.

Step 4: Add Meatballs and Cook

• Gently place the meatballs into the sauce.
• Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until meatballs are cooked through.

Step 5: Add Gnocchi and Greens

1. About 30 minutes before serving, stir in the gnocchi and spinach (or kale).
2. Pour in the heavy cream and stir gently.
3. Cover and cook on HIGH for another 20–30 minutes, until gnocchi is tender and greens are wilted.

Step 6: Garnish and Serve

• Sprinkle with Parmesan cheese and fresh basil before serving.
• Serve hot with crusty bread or a side salad.

Tips for the Best Tuscan Chicken Meatballs

• Use fresh herbs like basil or parsley for added aroma.
• Don’t skip the browning step if you want deeper flavor.
• Use refrigerated gnocchi for best texture. It holds up better in the slow cooker.
• Add cream at the end to prevent curdling.
• Make it spicy with extra red pepper flakes or a dash of hot sauce.

Variations and Substitutions

Protein Options:

• Swap ground chicken for turkey or lean beef.
• Use plant-based meat for a vegetarian twist.

Sauce Alternatives:

• Replace crushed tomatoes with tomato basil sauce for a sweeter flavor.
• Use coconut milk instead of cream for a dairy-free version.

Gnocchi Substitutes:

• Try whole wheat gnocchi for added fiber.
• Use cauliflower gnocchi for a low-carb option.

Nutritional Information (Per Serving)

Note: Values may vary based on specific ingredients used.

Pairing Suggestions

Side Dishes:

• Garlic bread or focaccia
• Arugula salad with lemon vinaigrette
• Roasted vegetables like zucchini or bell peppers

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze meatballs and sauce (without gnocchi) for up to 3 months.
• Reheat: Warm on the stovetop or microwave until heated through. Add a splash of broth or cream to loosen the sauce.

Frequently Asked Questions

1. Can I make this recipe without a slow cooker?

Absolutely! You can cook the meatballs and sauce in a Dutch oven or large pot on the stovetop. Simmer on low for 1–2 hours, then add gnocchi and greens for the last 20 minutes.

2. What type of gnocchi works best?

Refrigerated or shelf-stable potato gnocchi are ideal. Avoid frozen gnocchi as they may become mushy in the slow cooker.

3. Can I prepare this meal ahead of time?

Yes! You can form and refrigerate the meatballs a day in advance. The sauce can also be prepped and stored separately.

4. Is this dish gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and gnocchi. Always check labels to ensure all ingredients are certified gluten-free.

5. How can I make this recipe dairy-free?

Swap Parmesan for nutritional yeast and use coconut cream or a dairy-free alternative in place of heavy cream.