This Creamy Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe is a cozy, comforting, one-pot meal that combines juicy chicken meatballs, pillowy gnocchi, and a creamy, garlic-infused Tuscan broth, all simmered to perfection in your slow cooker.
This Tuscan chicken meatballs recipe ticks all the boxes for me: it’s creamy (but almost has a soup/broth-like consistency), it’s loaded with flavor, and it’s incredibly easy to make - perfect for busy weeknights when things are crazy. It’s the kind of dish that feels restaurant-quality but is totally doable at home. (See also this Garlic Parmesan Pasta With Chicken, or this Chicken Broccoli Rice Crocopt Meal.)Serve it with a side salad or garlic bread, and you’re in Tuscan heaven.
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Key Ingredients
You'll need to gather a few items to make this crockpot Tuscan chicken pasta, but nothing out of the ordinary. Here are some of the main players:
- Lean ground chicken. Light and tender, ground chicken keeps these homemade chicken meatballs juicy and flavorful.
- Italian breadcrumbs & Parmesan cheese. Adds flavor and texture to the meatball mixture, helping them hold together beautifully. If you don't have Italian breadcrumbs, you can substitute regular breadcrumbs with a dash of Italian seasoning.
- Garlic & shallots. To satisfy my garlic obsession!
- Sun-dried tomatoes. I've been using sun-dried tomatoes in a lot of dishes lately and I love the touch of sweetness and umami they're bringing.
- Gnocchi. Soft, pillowy potato gnocchi that soaks up all of that delicious broth. Fresh gnocchi or shelf-stable both are great options and will work well.
- Heavy cream & Parmesan cheese. More Parmesan cheese? Yes. Combined with the cream they create a dreamy, creamy sauce that ties all the Tuscan flavors together.
- Baby spinach. Adds color, nutrition, and a bit of freshness to the dish.
How to Make Creamy Tuscan Chicken Meatballs with Gnocchi
- Make the meatballs. Start by combining all the ingredients for the meatballs in a large bowl. Use your hands (wash first!) to mix everything together and then roll the mixture into 1-inch meatballs. This should yield about 24 meatballs.
- Bake the meatballs. Baking the meatballs ahead of time helps them to hold their shape in the crockpot, and gives them a nice, golden-brown exterior while keeping them juicy.
- Prepare the veggies. Saute the shallots, and garlic until fragrant.
- Add everything to the slow cooker. Transfer the baked meatballs to the slow cooker, then pour the broth, cream, and white wine over the meatballs. Add the sauteed veggies, the sun-dried tomatoes, and the Italian seasoning, and let your slow cooker do its thing - on low for 6 hours or high for 3 hours.
- Add gnocchi & spinach. About 20-30 minutes before serving, switch the slow cooker to high and add the gnocchi. Once the gnocchi is tender, stir in the baby spinach and parmesan, letting it all come together into creamy, cozy goodness.
- Serve. Dish the soup into bowls and top with fresh basil and additional parmesan for a finishing touch. Enjoy with a side of garlic bread and a salad for a super comforting Italian-style meal.
Variations & Substitutions
Want to mix it up? Here are some options.
- Switch up the meat. I think chicken works best here, but you could try ground turkey or pork in place of the chicken. Just ensure the internal temperature of the meatballs reaches 165°F.
- Lighten up. Using heavy cream gives you a rich and creamy sauce, but if you want a lighter option, substitute the heavy cream with coconut milk or half-and-half.
- Try a different pasta. If you can't get gnocchi, small pasta shapes like orecchiette or tortellini work just as well.
- Add some heat. If you like a little spice, (I do!) add a pinch of red pepper flakes to the broth for a subtle kick.
- No slow cooker? No problem: This recipe works well in the Instant Pot or over the stove using a large pot. Just cook the meatballs on sauté mode or in the skillet, then simmer with the broth until the gnocchi is tender and the sauce is creamy.
Frequently Asked Questions
Absolutely! This recipe is great for meal prep. Make and bake the meatballs, then store them in an airtight container in the fridge for up to 3 days. You can also refrigerate the broth ingredients separately. When ready to cook, add everything to the slow cooker as directed. I do this often when I need a quick weeknight meal.
Yes, store-bought meatballs are a quick shortcut, though making them from scratch is well worth the effort. Look for Italian-seasoned chicken meatballs to keep the flavor profile consistent. (Costco has some good ones in their freezer section.)
The creamy sauce and gnocchi may change texture after freezing so I wouldn't recommend freezing.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stove over medium heat, adding a splash of chicken broth to refresh the sauce.
A simple side salad or some garlic bread rounds out this meal perfectly. The bread helps you soak up every drop of that creamy sauce!
If you try this Slow Cooker Tuscan Chicken Meatballs & Gnocchi dish, please leave a comment below to let me know what you think. And don't forget to tag me @frontrangefed on Instagram with a pic!
More easy pasta dishes
- Parmesan Garlic Chicken Pasta
- Creamy White Bean Pasta
- Chickpea Pasta
- Simple Pasta With Lemon And Salmon
- Spicy Cajun Shrimp Pasta
- One Pot Marry Me Chicken Pasta
- Easy Frozen Ravioli Lasagna
- Spicy Rigatoni And Sausage With Vodka Sauce
- French Onion Soup Pasta
- Seafood Pasta
- Weeknight Dump And Bake Meatball Casserole
Recipe
Creamy Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup Italian breadcrumbs
- ½ cup grated parmesan
- 2 tbsp olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tsp salt
- ⅛ teaspoon ground black pepper
- 2 tablespoon chopped sun-dried tomatoes
For The Broth
- 1 tbsp olive oil
- ¼ cup shallots diced
- 4 cloves garlic minced
- 2 ½ cups chicken broth (or veggie broth)
- ½ cup heavy cream
- ¼ cup dry white wine
- ½ cup sun-dried tomatoes
- ½ tsp Italian seasoning
- 5 oz fresh baby spinach
- ½ cup parmesan cheese shredded
- 1 handful torn fresh basil for garnish
Instructions
- Heat oven to 400 degrees (convection) and line a baking sheet with parchment paper.
- To make the Tuscan meatballs, combine the meatball ingredients in a large bowl and combine well using your hands. Form the meatballs into small 1-inch-sized balls (You can use a cookie scoop for this to make it easier.) You should have about 24 meatballs. Place them on a parchment-lined baking sheet and bake for 10 minutes.
- Add the meatballs to the slow cooker.
- While the meatballs are cooking, add the butter to a small saucepan and heat over medium heat. Add the shallots and garlic and cook for 2-3 minutes, until fragrant.
- Pour the broth, cream, and wine over the meatballs. Add the garlic, shallots, sun-dried tomatoes and Italian seasoning to the pot.
- Cook on low for 6 hours (or high for 3 hours).
- Once finished cooking, switch the cook setting to high and add the gnocchi. Cover and cook for about 15-20 minutes.
- Stir in the baby spinach leaves and parmesan. Spoon into bowls and top with basil and additional parmesan.
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