Name: Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Tuscan
Ingredients: 1 lb ground chicken; ¾ cup breadcrumbs; ½ cup Parmesan cheese, grated; 3 cloves garlic, minced; 1 egg; 2 tsp Italian seasoning; 1 tsp onion powder; 1 tsp salt; ½ tsp pepper; 2 Tbsp sundried tomato oil; ½ yellow onion, diced; 3 cloves garlic, minced; ¼ cup white wine (cooking wine or fresh); 1 tsp Italian seasoning; 1 tsp salt; ½ tsp pepper; 2 cups chicken broth; 12 oz gnocchi (shelf stable, fresh, or frozen); ½ cup heavy cream; ½ cup sundried tomatoes; 2 cups spinach; ½ cup Parmesan cheese

There’s something comforting about the creamy, rich flavors of this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe. It’s perfect for those days you want a fuss-free meal but still crave something cozy and impressive enough to share with friends or family.

A white slow cooker filled with a creamy sauce layered with brown meatballs, light yellow gnocchi, dark green spinach leaves, and small pieces of red sun-dried tomatoes. A wooden spoon rests inside the cooker on the right side, partially submerged in the sauce. In the background, there is a wooden board with two clear glass bowls, one containing green spinach leaves and the other filled with grated pale yellow cheese. A small white bowl with red sun-dried tomatoes is placed near the top left corner, next to a dark grey plate with two forks on it. The whole setup is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Top Tip
How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Why You'll Love This Recipe

I’m always looking for dinners that feel special but don’t require babysitting the stove, and this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe fits the bill perfectly. It’s creamy, savory, and the slow cooker does the heavy lifting.

Hands-Off Cooking: Once the meatballs are seared, the slow cooker lets everything meld together beautifully without much effort.
Rich, Creamy Sauce: The addition of heavy cream and Parmesan results in a sauce that’s velvety without being too heavy.
Comforting & Hearty: The gnocchi soaks up the flavors perfectly, making this dish both filling and satisfying.
Customizable: You can easily tweak spices, add veggies, or swap proteins to suit your taste or dietary needs.

This close-up image shows a creamy dish with several browned meatballs scattered throughout. Around the meatballs are soft, yellow gnocchi pieces, all covered in a light orange creamy sauce speckled with herbs and black pepper. Bright green spinach leaves add a fresh touch, some partially soaked in the sauce. Small pieces of sun-dried, reddish tomatoes are mixed in, giving spots of deeper color against the creamy base. The textures show a mix of smooth sauce, tender gnocchi, and firm, seared meatballs. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances fresh, savory, and creamy ingredients so well. The mix of ground chicken with garlic, sundried tomato oil, and Parmesan offers flavor-packed meatballs, while the gnocchi provides a comforting, pillowy base. Here’s why these staples come together so nicely.

Flat lay of ground chicken in a neat mound, a small white ceramic bowl of plain breadcrumbs, a small white ceramic bowl filled with finely grated Parmesan cheese, three whole uncracked garlic cloves, one whole uncracked brown egg, a small white ceramic bowl of Italian seasoning herbs, a small white ceramic bowl of onion powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl of cracked black pepper, a small white ceramic bowl with sun-dried tomato oil showing a rich reddish hue, half a fresh yellow onion finely diced on a simple white ceramic plate, a small white ceramic bowl of white cooking wine, two cups fresh bright green spinach leaves on a white ceramic plate, half a cup of sun-dried tomatoes with vibrant deep red color on a white ceramic plate, a small white ceramic bowl of heavy cream, and a portion of soft, pillowy gnocchi pasta arranged loosely on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Ground chicken: Lean yet moist, great for tender meatballs and takes on seasonings beautifully.
Breadcrumbs: Help bind the meatballs and keep them from falling apart, while adding a bit of texture.
Parmesan Cheese: Adds a salty, umami boost to the meatballs and sauce.
Garlic: Fresh minced garlic gives a punch of aromatic flavor that’s totally irreplaceable.
Egg: Acts as a natural binder to keep those meatballs together.
Italian Seasoning & Onion Powder: Provide classic Tuscan herb flavors and an extra layer of savory depth.
Sun-dried tomato oil: Perfect for searing meatballs and adding a subtle tomato richness to the dish.
Yellow onion: Sweet and mild, it cooks down into the sauce for robust flavor.
White wine: Deglazes the pan and gives a gentle acidity that balances the creaminess.
Chicken broth: Forms the savory, flavorful base of the sauce.
Gnocchi: Soft, comforting potato dumplings that absorb the sauce gorgeously.
Heavy cream: Makes the sauce luxuriously creamy without overpowering the dish.
Sun-dried tomatoes: Add tangy, chewy bursts that complement the tender meatballs.
Spinach: Brings a fresh touch of green and nutrition.

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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.

Make It Your Way

I love swapping out the ground chicken for turkey sometimes when I want a slightly different flavor, or tossing in extra veggies like mushrooms or kale for more nutrition. You can make it your own—and that’s part of the fun!

Variation: Adding crushed red pepper flakes gives this dish a nice little kick that wakes up the whole meal.
Vegetarian Option: Use plant-based meatballs and vegetable broth for a satisfying vegetarian twist.
Make-It-Spicy: Stir in some chopped jalapeños or a dash of smoked paprika for a smoky heat.

Step-by-Step: How I Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Mix and Shape Your Meatballs

Start by combining ground chicken, breadcrumbs, grated Parmesan, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a medium bowl. I usually mix everything gently with my hands — you want to combine without overworking to keep the meatballs tender. Then, form about 35 to 40 small meatballs, each around 1½ tablespoons. Using a cookie scoop is a handy trick to get even sizes.

Step 2: Sear Meatballs for Extra Flavor

Heat 2 tablespoons of sundried tomato oil in a pan over medium heat. Brown the meatballs for 3-4 minutes on each side. Don’t worry if they’re not fully cooked—that’ll happen in the slow cooker. Searing locks in flavor and gives them a nice golden crust that adds texture to the dish.

Step 3: Combine Ingredients in the Slow Cooker

Place the seared meatballs into your slow cooker along with diced onion, garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. If you want to soak up all those flavors, scrape the tasty bits from the pan using a little more wine and add that in too. Cook on high for about 20 minutes (or 3 hours on low with a standard slow cooker), until meatballs reach an internal temperature of 160°F. This step infuses the sauce with delicious Tuscan flavors.

Step 4: Add Gnocchi, Cream & Sun-Dried Tomatoes

Once meatballs are cooked, stir in the gnocchi, heavy cream, and sun-dried tomatoes. Cover and cook for another 10-20 minutes, or until the gnocchi is tender. I’ve found cooking gnocchi separately with the meatballs makes them less mushy and keeps the texture just right.

Step 5: Toss in Spinach and Parmesan

Finally, stir fresh spinach and grated Parmesan into the slow cooker until the spinach wilts. Give it a gentle mix and let the dish rest for 10-15 minutes so the sauce thickens slightly before serving.

Top Tip

Through trial and error, I’ve learned a few things that’ll really help you nail this recipe every time.

Don’t Overmix: Mixing the meatball ingredients just until combined keeps the texture light and tender, not tough.
Sear Before Slow Cooking: Browning the meatballs adds that beautiful crust and richer flavor that you just can’t get from tossing raw meatballs in the crockpot.
Add Gnocchi Late: Putting gnocchi in only after the meatballs are cooked prevents it from turning into mush.
Rest Before Serving: Giving the sauce a few minutes to thicken after cooking makes all the difference in how cohesive and rich it tastes.

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Tuscan chicken meatballs - Serving Suggestion

Garnishes

I’m a fan of sprinkling extra grated Parmesan and some freshly chopped basil or parsley on top for a pop of color and freshness. A little drizzle of good olive oil or even a pinch of crushed red pepper flakes can take the presentation up a notch too.

Side Dishes

This dish is hearty enough to stand alone, but I like pairing it with a simple green salad dressed with lemon vinaigrette or some crispy roasted Brussels sprouts. Garlic bread is also a lovely companion if you want something perfect for scooping up leftover sauce.

Creative Ways to Present

For a special occasion, I’ve served these meatballs nestled in a rustic cast iron skillet right at the table, garnished with fresh herbs and surrounded by warm breadsticks. It looks inviting and encourages everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in a sealed container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better. Just keep an eye on the gnocchi — it can absorb sauce and become a bit softer.

Freezing

Freezing the fully assembled dish is a bit tricky because of the cream and gnocchi, which don’t always thaw well. I recommend freezing the meatballs separately before cooking or freezing the cooked meatballs and sauce (without gnocchi) for best results. Then freshly cook the gnocchi when you’re ready to serve.

Reheating

To reheat leftovers, warm gently in a pan or microwave on medium power, stirring occasionally. Adding a splash of chicken broth or cream helps loosen the sauce if it thickened too much overnight. Avoid high heat which can cause the cream to separate.

Frequently Asked Questions:

Can I use frozen or fresh gnocchi instead of shelf stable?

Absolutely! Fresh or frozen gnocchi work just as well. Just adjust the cooking time slightly as fresh gnocchi will cook faster—often you only need to add it at the end until tender.

How do I ensure meatballs stay moist and tender?

Don’t overmix the meatball ingredients—mix until just combined to avoid a dense texture. Also, searing meatballs locks in moisture and flavor before slow cooking. Adding Parmesan and breadcrumbs helps retain juiciness.

Can I make this recipe in an Instant Pot or pressure cooker?

Yes! You can brown the meatballs using the sauté function, then add the rest of the ingredients and cook under pressure for about 10 minutes. Add gnocchi and cream after pressure cooking and use the sauté function again to finish.

Why do I add the heavy cream later in the cooking process?

Adding heavy cream too early can cause it to curdle or separate during long cooking times. Adding it near the end keeps the sauce smooth and creamy.

Final Thoughts

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is one of those meals I turn to again and again when I want something that feels both impressive and comforting without all the fuss. The creamy sauce, tender meatballs, and pillowy gnocchi are just the kind of warm, satisfying dish that makes everyone at the table smile. I really hope you enjoy making and sharing it as much as I do!