Slow-Cooker Tuscan Chicken Meatballs with Gnocchi
Ingredients
- 1 lbground chicken
- ½ cdry bread crumbs
- 2 largeeggs
room temperature, beaten
- ½ coil-packed sun-dried tomatoes
drained, finely chopped
- ½ cgrated parmesan cheese
- 4garlic cloves
minced
- ½ tbspdried basil
- 1 tspsalt
- 1 tsponion powder
- ½ tsppepper
- ½ tspcrushed red pepper flakes
- 2 tbspolive oil
- 2 cplus 2 tablespoons reduced-sodium chicken broth
- ½ cheavy whipping cream
- 2 tbspcornstarch
- 1 packagepotato gnocchi
- 3 cfresh baby spinach
- ½ cgrated parmesan cheese
Directions
- 1
In a large bowl, thoroughly combine the ground chicken, bread crumbs, beaten eggs, drained and chopped sun-dried tomatoes, Parmesan cheese, garlic, dried basil, salt, onion powder, pepper and crushed red pepper flakes. Editor's Tip: Use a wooden spoon or spatula to stir until the mixture is combined. Be careful not to overdo it, since overworking the meat can make the meatballs tough.
- 2
Shape the meat mixture into 1-1/2-inch balls.
- 3
Heat the oil in a large skillet over medium heat. Add the meatballs and cook them for one to two minutes per side, or until they're lightly browned.
- 4
Place the meatballs, 2 cups of chicken broth and the heavy cream in a 6-quart slow cooker. Gently stir them to combine. Cover the slow cooker and cook the meatballs on high for two to three hours, or on low for four to five hours.
- 5
In a small bowl, whisk together the cornstarch and the remaining two tablespoons of chicken broth. Editor's Tip: When you dissolve cornstarch into a small amount of liquid, it's called a slurry, which is one of the classic ways to thicken sauce. Creating a slurry before adding the cornstarch to the rest of the sauce also makes it less lightly to clump.
- 6
Add the cornstarch mixture and gnocchi to the slow cooker. Cook for an additional 30 to 60 minutes, or until the gnocchi is cooked and broth is thickened.
- 7
Stir in the spinach and Parmesan cheese, then serve the meatballs. Editor's Tip: Wilting the spinach will take just about one minute.
Slow-Cooker Tuscan Chicken Meatballs with Gnocchi
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About this Recipe
Imagine a hearty, flavorful Italian-style dinner that practically cooks itself. These Slow-Cooker Tuscan Chicken Meatballs with Gnocchi deliver tender, savory chicken in a rich sauce with minimal effort, perfect for any busy evening.
The magic of this recipe lies in the slow cooker, which infuses the chicken meatballs with classic Tuscan flavors like sun-dried tomatoes, garlic, and basil, resulting in incredibly moist and tender bites. It's a truly hands-off approach to a satisfying Italian meal, letting the flavors meld beautifully over time.
What to Expect
You can expect a dish bursting with savory, aromatic flavors, where the tender chicken meatballs soak up the creamy, herb-infused sauce. The gnocchi adds a delightful chewiness, perfectly complementing the rich sauce and the fresh burst of spinach. It's a comforting yet bright meal that feels both wholesome and indulgent, offering a taste of Italy right from your slow cooker.
Customization & Variations
While delicious as is, this recipe is quite adaptable. For a different flavor profile, consider adding a pinch more crushed red pepper flakes if you enjoy extra heat. You could also swap out the baby spinach for baby kale if you prefer a slightly more robust green, or even add some finely chopped mushrooms to the sauce for an extra layer of umami.
Serving & Context
This hearty dish makes a fantastic family dinner or a comforting meal to share with friends. Serve it simply with a side of crusty bread to soak up every drop of that incredible sauce, or a light green salad to balance the richness.