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slow cooker tuscan chicken meatballs with gnocchi

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Slow-Cooker Tuscan Chicken Meatballs with Gnocchi

These Italian-style slow-cooker Tuscan chicken meatballs with gnocchi are bright, tender, and couldn't be easier to make.

Ingredients:

  • 1-1/2 pounds ground chicken
  • 1/2 cup dry bread crumbs
  • 2 large eggs, room temperature, beaten
  • 1/2 cup oil-packed sun-dried tomatoes, drained, finely chopped
  • 1/2 cup grated parmesan cheese
  • 4 garlic cloves, minced
  • 1/2 tablespoon dried basil
  • 1-1/4 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 2 cups plus 2 tablespoons reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1 package (16 ounces) potato gnocchi
  • 3 cups fresh baby spinach
  • 1/2 cup grated parmesan cheese

Directions:

  1. In a large bowl, thoroughly combine first 11 ingredients. Shape into 1-1/2 in. balls.
  2. Heat oil in a large skillet over medium heat. Add meatballs; cook 1-2 minutes per side or until lightly browned.
  3. Place meatballs, 2 cups chicken broth and heavy cream in a 6 qt. slow cooker; gently stir to combine. Cook; cover on high 2-3 hours or low 4-5 hours.
  4. In a small bowl, whisk together cornstarch and remaining 2 tablespoons chicken broth. Add cornstarch mixture and gnocchi to slow cooker; cook an additional 30-60 minutes or until gnocchi is cooked and broth is thickened. Stir in spinach and Parmesan cheese. If desired, serve with additional Parmesan cheese.

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