Slow-Cooker Tuscan Chicken Meatballs With Gnocchi
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These Tuscan chicken meatballs are a delightful blend of flavors, slow-cooked to perfection and served with tender gnocchi for a comforting meal.
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These Tuscan chicken meatballs are a delightful blend of flavors, slow-cooked to perfection and served with tender gnocchi for a comforting meal.
Prep
15 min
Cook
4 hr
Total
4 hr 15 min
In a medium bowl, combine ground chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup sun-dried tomatoes, and 1/2 cup Parmesan. Form into 18 meatballs.
In a slow cooker, combine onion, garlic, chicken broth, white wine, and tomato oil; season with salt. Nestle in the meatballs and cover. Cook on High for about 4 hours.
Preheat the broiler. Transfer meatballs to a foil-lined baking sheet using a slotted spoon.
Add gnocchi and remaining 1/2 cup sun-dried tomatoes to the slow cooker and stir to combine. Cover and cook on High until gnocchi is tender, about 20 minutes.
Broil meatballs, watching closely and turning halfway through, until golden brown, about 6 to 8 minutes.
Stir spinach, heavy cream, and 1/4 cup Parmesan into the slow cooker. Return meatballs to the slow cooker and cover. Cook until spinach wilts, about 5 minutes.
Divide gnocchi and meatballs among bowls and top with more Parmesan.
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