Ingredients
For the Chicken Meatballs
- 1 lb (450 g) ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tuscan Sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 3/4 cup sun-dried tomatoes, chopped
- 3 garlic cloves, minced
- Salt and pepper to taste
Add Later
- 1 package potato gnocchi
- 2 cups fresh spinach
- Fresh basil or parsley for garnish
Instructions
1. Make the Meatballs
In a large bowl, combine:
- ground chicken
- breadcrumbs
- Parmesan
- egg
- garlic
- Italian seasoning
- salt and pepper
Mix gently and form small meatballs.
2. Add to Slow Cooker
Place meatballs into the slow cooker.
Pour in:
- chicken broth
- heavy cream
- Parmesan
- sun-dried tomatoes
- garlic
- Italian seasoning
Cover and cook:
- LOW for 4–5 hours
or - HIGH for 2–3 hours
until meatballs are cooked through.
3. Add Gnocchi
Stir in gnocchi during the last 30 minutes of cooking.
Cook until the gnocchi become soft and tender.
4. Finish With Spinach
Stir in fresh spinach during the last 5 minutes until wilted.
Taste and adjust seasoning if needed.
5. Serve
Garnish with:
- extra Parmesan
- basil or parsley
- cracked black pepper
Serve warm.
Tips
Don’t Overmix the Meatballs
Gentle mixing keeps the meatballs soft and tender.
Brown the Meatballs First (Optional)
For extra flavor, lightly sear meatballs before adding them to the slow cooker.
Use Shelf-Stable or Refrigerated Gnocchi
Both work well, but refrigerated gnocchi often has a softer texture.
Lighten It Up
Substitute:
- half-and-half for heavy cream
- turkey for chicken
Add More Vegetables
Great additions include:
- mushrooms
- kale
- roasted red peppers
Thickening the Sauce
If you want a thicker sauce:
- stir in extra Parmesan
or - mix 1 tbsp cornstarch with water and add near the end.
Storage
Store leftovers in the refrigerator for up to 3 days. Reheat gently since gnocchi softens over time.
