Name: Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 10 min
Cook time: PT-489353H52M2S
Total time: PT-489353H52M2S
Cuisine: Tuscan
Ingredients: 1 lb. ground chicken or turkey, preferably dark meat; 1 cup panko bread crumbs; 1 large egg; 1 tsp. Italian seasoning; 1 tsp. kosher salt, plus more to taste; 1/2 tsp. freshly ground black pepper; 1/2 tsp. garlic powder; 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped; 3/4 cup (1 1/2 oz.) Parmesan cheese, finely grated, divided; 1/2 small yellow onion, finely chopped; 4 cloves garlic, finely chopped; 1 cup low-sodium chicken broth; 1/2 cup dry white wine; 2 tbsp tomato oil (from sun-dried tomatoes jar); 1 (17.5-oz.) package gnocchi; 1/2 cup remaining sun-dried tomatoes, finely chopped; 3 cups packed baby spinach leaves; 1/2 cup heavy cream; Additional Parmesan cheese for serving

If you’re anything like me and love cozy, flavorful meals that practically make themselves, then you’re going to adore this Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe. I discovered this gem when I wanted something comforting but fuss-free, and it instantly became a family favorite. The tender meatballs soak up all those rich Tuscan flavors, and the creamy gnocchi is just the perfect partner. Trust me, once you try this, it’ll be a go-to comfort meal you’ll want to make again and again.

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Why You’ll Love This Recipe

Hands-Off Cooking: The slow cooker does all the work while you relax, making dinner prep super easy.
Rich Tuscan Flavors: Sun-dried tomatoes, Parmesan, and wine create that authentic Italian warmth you crave.
Perfectly Tender Meatballs: Made with ground chicken or turkey, these meatballs stay juicy and delicious.
Comfort in Every Bite: Creamy gnocchi and spinach round out the dish for a wholesome, satisfying meal.

Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe - Recipe Step

Ingredients You’ll Need

The ingredients in this recipe work beautifully together to build layers of flavor and texture. A quick tip: go for ground dark meat chicken or turkey for juicier meatballs, and don’t skip the oil-packed sun-dried tomatoes—they add that delightful depth of flavor you’ll thank me for.

Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe - Ingredients

Ground chicken or turkey: Dark meat is best because it keeps your meatballs tender and juicy.
Panko bread crumbs: These add just the right amount of lightness and help the meatballs hold together.
Egg: Acts as a binder so your meatballs don’t fall apart in the slow cooker.
Italian seasoning: A mix of herbs that gives your meatballs that signature Tuscan taste.
Kosher salt: Enhances all the savory flavors without overpowering them.
Freshly ground black pepper: Adds just a bit of heat and depth.
Garlic powder: Boosts that subtle garlic flavor throughout the meatballs.
Oil-packed sun-dried tomatoes: These bring a sweet, tangy richness that’s pure magic.
Parmesan cheese: Use freshly grated for the best flavor, it melts beautifully into the sauce and meatballs.
Yellow onion: Adds a sweet aromatic base for your sauce.
Garlic cloves: Fresh is always best for that punch of flavor.
Low-sodium chicken broth: Keeps the sauce light but flavorful.
Dry white wine: Brings acidity and complexity that balances the creaminess.
Gnocchi: Soft potato dumplings that soak up the sauce beautifully.
Baby spinach leaves: Adds freshness and a pop of color.
Heavy cream: Makes the sauce luxuriously creamy and smooth.

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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.

Variations

What I love most about this Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is how easy it is to make it your own. Feel free to switch up ingredients based on what you have, or add a twist to suit your taste buds.

Protein Swap: I sometimes use all turkey or a mix of ground pork for a richer flavor and it works wonderfully.
Spice It Up: Add a pinch of red pepper flakes if you like a little heat—you’ll get a lovely kick that wakes up the dish.
Dairy-Free Version: Substitute heavy cream with coconut milk and skip the cheese for a dairy-free option.
Veggie Boost: Toss in some chopped mushrooms or zucchini to sneak in more veggies while keeping it delicious.

How to Make Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Make the Meatball Mixture

Start by mixing your ground chicken or turkey with the panko, egg, Italian seasoning, salt, pepper, garlic powder, half of your finely chopped sun-dried tomatoes, and half of your grated Parmesan. I like to use my hands for this—it helps combine everything evenly without overworking the meat. Then, shape the mixture into about 18 meatballs, roughly one inch each. Trust me, this sizing helps them cook evenly and stay juicy inside.

Step 2: Slow Cook That Base

In your slow cooker, throw in the chopped onion, garlic, chicken broth, white wine, and the oil from the sun-dried tomatoes—don’t toss that flavor away! Season lightly with salt. Nestle your meatballs into this fragrant mixture, then cover and set your slow cooker to high for about 4 hours. This slow and steady cooking is what makes your meatballs tender and flavorful without any fuss.

Step 3: Broil the Meatballs for a Perfect Finish

Once the slow cooker has done its magic, arrange an oven rack about two-thirds of the way up and preheat your broiler. Using a slotted spoon, carefully transfer the meatballs to a foil-lined baking sheet. Broil the meatballs for 6 to 8 minutes, turning halfway through. You want them golden brown with a little crisp on the outside—this adds a beautiful texture contrast that I absolutely love.

Step 4: Add Gnocchi and Tomatoes

Back in the slow cooker, stir in your gnocchi along with the remaining sun-dried tomatoes. Cover and cook on high for about 20 minutes, just until the gnocchi are tender and ready to absorb all those wonderful flavors. This step is crucial because gnocchi cook fast and can get mushy if overdone, so keep an eye on them.

Step 5: Finish Off with Spinach and Cream

Finally, stir in the baby spinach, heavy cream, and the rest of your Parmesan cheese right into the slow cooker. Gently return the broiled meatballs into the mix, cover, and cook for another 5 minutes until the spinach wilts and everything is heated through. This last touch creates that rich, creamy Tuscan sauce that makes this dish so irresistible.

Step 6: Serve and Enjoy

Scoop the gnocchi and meatballs into bowls and sprinkle with extra Parmesan on top. I like to serve it right away while it’s warm and creamy—it’s basically comfort in a bowl. The combination of tender meatballs, creamy sauce, and gnocchi is just unbeatable.

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Pro Tips for Making Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Don’t Overmix the Meatball Mixture: I learned that handling the meat gently results in tender meatballs rather than dense ones.
Use the Tomato Oil: The oil packed with the sun-dried tomatoes adds a depth of flavor to your sauce that you don’t want to miss.
Broil for Texture: Broiling meatballs after slow cooking gives a beautiful caramelized crust that lifts the dish.
Watch the Gnocchi Timing: Overcooking gnocchi can turn them mushy, so I set a timer to check them right at 20 minutes.

How to Serve Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe - Serving

Garnishes

I love topping the final dish with extra freshly grated Parmesan—trust me, it melts into the warm sauce beautifully. A sprinkle of chopped fresh basil or parsley really brightens it up, too, if you have some on hand. Sometimes I add a drizzle of good-quality olive oil for that extra silky touch.

Side Dishes

When serving, I like to keep sides simple—think crusty Italian bread for dipping, or a crisp green salad with a light vinaigrette to balance the creamy richness of the dish. Roasted vegetables like asparagus or broccoli also pair wonderfully, adding a bit of crunch and freshness.

Creative Ways to Present

For a special occasion, I’ve tried serving the meatballs and gnocchi in shallow bowls with a sprinkle of toasted pine nuts on top—it adds a lovely nutty crunch. Another time, I spooned the entire dish into hollowed-out mini bread loaves for a fun “edible bowl” presentation that my guests couldn’t stop raving about.

Make Ahead and Storage

Storing Leftovers

I usually let the meatballs and sauce cool completely, then transfer everything to an airtight container for the fridge. It keeps well for about 3-4 days. When reheating, I add a splash of broth or water to loosen the sauce—it keeps the gnocchi from sticking and drying out.

Freezing

This recipe freezes like a dream! I portion the meatballs and sauce (without the gnocchi—those don’t freeze well) into freezer-safe bags or containers. When ready to enjoy, I thaw overnight in the fridge and reheat gently on the stove with a quick batch of fresh gnocchi.

Reheating

To keep the creaminess and tender texture, I reheat leftovers on the stovetop over medium-low heat, stirring occasionally. Be sure to add a bit more cream or broth if the sauce seems too thick, and add fresh spinach near the end to brighten it back up.

FAQs

Can I use beef or pork instead of chicken for the meatballs?

Absolutely! You can swap ground chicken with ground beef, pork, or even a mix for richer flavor. Just keep an eye on cooking times since beef or pork might cook a little differently in the slow cooker.
Do I have to broil the meatballs after slow cooking?

Broiling the meatballs adds a wonderful golden crust and texture that elevates the dish, but it’s optional. If you’re short on time, the meatballs will still be delicious straight from the slow cooker.
Can I cook this recipe in an Instant Pot instead?

You sure can! Use the sauté function to brown onions and garlic, then add everything and cook on the meatball or high pressure setting for about 12 minutes with a natural release. Add gnocchi last and use the sauté function until tender.
Will the gnocchi get soggy in the slow cooker?

Gnocchi can get mushy if cooked too long, so I recommend adding them in the last 20 minutes of cooking and checking for tenderness regularly. This helps maintain their pillowy texture.
What’s the best way to reheat leftovers without drying out the gnocchi?

Reheat slowly on the stovetop over low heat, stirring often, and add a splash of broth or cream to keep the sauce loose and prevent dryness.

Final Thoughts

I absolutely love how this Slow-Cooker Tuscan Chicken Meatballs with Gnocchi Recipe brings warmth and comfort to the table without tons of effort. It’s the kind of meal that makes weeknights feel special and weekends feel indulgent. If you’re looking for a dish that’s cozy, flavorful, and practically cooks itself, this is it. I’m excited for you to try it—I promise your family (and maybe your friends too) will go crazy for it!