Name: Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Italian
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; ½ cup heavy cream; ½ cup sundried tomatoes; 2 cups spinach; ½ cup Parmesan cheese

There's something incredibly comforting about a warm bowl of tender meatballs nestled in a creamy sauce with pillowy gnocchi. This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is one of those dishes that sings cozy Italian vibes while being insanely easy to make. Trust me, it’s a game-changer for busy nights when you want big flavor with minimal fuss.

A white oval slow cooker filled with a creamy dish showing three layers: a light orange creamy sauce base, browned round meatballs scattered throughout, and yellow gnocchi mixed in. Bright green spinach leaves and bright red sun-dried tomatoes are spread evenly on top, adding bursts of color. A wooden spoon rests on the right side inside the cooker, slightly stirring the dish. The slow cooker is set on a white marbled surface with a wooden board in the background holding two small clear bowls, one with grated cheese and one with fresh spinach leaves. A small white bowl with red pepper flakes sits near a white plate holding metal forks in the upper left corner. 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 genuinely love how this recipe brings together fresh, vibrant Tuscan flavors with the convenience of a slow cooker. Making meatballs and letting them soak up all those rich herbs and creamy sauce in low heat? It’s a combo that feels like a big warm hug after a busy day.

Hands-Off Cooking: You get tender, flavorful meatballs without hovering over the stove—the slow cooker does the work for you.
Perfectly Pillowy Gnocchi: Adding gnocchi late in the cooking keeps them from getting mushy and lets them soak in the sauce beautifully.
Rich, Creamy Sauce: The sundried tomatoes, Parmesan, and cream create a luscious sauce that’s full of depth but easy to make.
Family Friendly & Adaptable: Whether you prefer chicken, turkey, or another protein, this recipe flexes to your taste and pantry.

This close-up image shows a creamy dish with 3 main layers: round browned meatballs with a slightly rough texture spread evenly throughout, oval yellow gnocchi pieces with a smooth surface nestled between the meatballs, and bright green wilted spinach leaves peeking out in different spots. The creamy sauce is light tan and thick, coating all the ingredients evenly and showing small black pepper specks. Bright red pieces of sun-dried tomatoes add contrast, scattered on top of and between the other layers. The entire dish rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe plays a special role—from the ground chicken that keeps things light, to the sundried tomato oil that adds an irresistible depth. Here’s a quick rundown of why these ingredients make the magic happen and a few shopping tips to keep in mind.

Flat lay of fresh ground chicken in a small mound, a small bowl of plain breadcrumbs, a small pile of grated Parmesan cheese, three whole uncracked garlic cloves, one whole brown egg, a few dried green Italian seasoning leaves, a small heap of onion powder, a pinch of coarse salt, a pinch of black pepper, a small white ceramic bowl filled with sun-dried tomato oil, half a fresh yellow onion diced into small pieces, a small white ceramic bowl of white cooking wine, two cups fresh baby spinach leaves, a small white ceramic bowl of heavy cream, a small pile of sun-dried tomatoes, a white ceramic bowl of chicken broth, 12 oz fresh gnocchi dumplings, all arranged symmetrically and naturally fresh on a simple white ceramic background, 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: A lean but flavorful base that takes on the seasonings beautifully without being too heavy.
Breadcrumbs: These help bind the meatballs while keeping them tender. Plain or Italian seasoned both work—just adjust your seasoning accordingly.
Grated Parmesan Cheese: Adds nuttiness inside the meatballs and helps thicken the sauce later with its umami.
Garlic Cloves: Freshly minced garlic really makes a difference with its bright aroma and rich taste.
Egg: Binds the meatballs so they hold together perfectly without being dense.
Italian Seasoning: Brings together oregano, basil, thyme—classic Italian flavors that make this dish sing.
Sun Dried Tomato Oil: Use the oil to sear meatballs for an extra burst of flavor and a beautiful golden crust.
Yellow Onion: Adds sweetness and body to the sauce as it slowly cooks.
White Wine: Deglazes the pan and adds a subtle acidity that brightens up the sauce.
Chicken Broth: Forms the base of the sauce; homemade or store-bought both work.
Shelf Stable Gnocchi: A reliable option that cooks well in the slow cooker; fresh or frozen also works if you prefer.
Heavy Cream: Added near the end to enrich the sauce without curdling during the long cook.
Sun Dried Tomatoes: Provide that tangy-sweet chewiness that balances the creamy sauce.
Spinach: Adds color, freshness, and a bit of nutrient boost at the end.

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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 how flexible this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe is. Over time, I’ve played around with different proteins and additions to make it truly mine—and you can too!

Variation: Using ground turkey instead of chicken gives a slightly richer flavor, but I’ve also made this with beef for a heartier take that my family enjoyed immensely.
Dietary swap: If you want to lighten it up more, swap heavy cream for coconut milk or a dairy-free alternative—it changes the flavor profile but stays creamy.
Seasonal tweak: Adding fresh herbs like basil or rosemary towards the end adds a bright freshness that’s wonderful in spring or summer versions.
Spice it up: Feel free to toss in some crushed red pepper flakes if you like a little heat; it complements the sundried tomatoes beautifully.

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

Step 1: Mix & Shape the Meatballs with Care

Begin by combining the ground chicken, breadcrumbs, Parmesan, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a mixing bowl. I recommend using your hands here—just mix until everything’s combined but don’t overwork the meat. Overmixing tends to make meatballs tough, which we definitely want to avoid. Once mixed, shape the mixture into small meatballs about 1½ tablespoons each—think bite-sized. Using a cookie scoop helps keep the size consistent, which means even cooking later on!

Step 2: Sear for Flavor & Color

Heat the sun-dried tomato oil in a medium skillet and brown the meatballs on all sides for about 3-4 minutes per side. Don’t worry if they’re not fully cooked at this point—the slow cooker will take care of that. This step builds flavor and gives the meatballs a lovely golden crust that’s so satisfying. I usually work in batches so the pan doesn’t get crowded and the meatballs brown nicely.

Step 3: Layer Flavors in the Slow Cooker

Into your slow cooker (or Magnifique Clay Pot Oven), place the seared meatballs along with diced yellow onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. Give everything a gentle stir to combine. Cover and cook on high for about 20 minutes if you have the Clay Pot Oven, or on slow for 3 hours if you’re using a traditional slow cooker. Keep an eye on the meatballs and check that their internal temperature has hit 160°F before moving on.

Step 4: Add Gnocchi, Cream & Sundried Tomatoes

Once meatballs are cooked through, add the shelf stable gnocchi, heavy cream, and sundried tomatoes into the slow cooker. Replace the lid and cook on the pasta setting for 10-20 minutes on the Clay Pot Oven, or on slow for 20 minutes on another slow cooker brand. This keeps the gnocchi perfectly tender without falling apart.

Step 5: Finishing Touches—Spinach & Parmesan

Stir in fresh spinach and grated Parmesan cheese, allowing the spinach to wilt and the sauce to thicken slightly. Then, let the whole dish rest for about 10-15 minutes—the flavor really deepens here and the sauce becomes beautifully luscious. Serve it up with extra Parmesan for a finishing touch.

Top Tip

Over the years, I’ve learned a few tricks that consistently make this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe stand out—here are my absolute favorite tips to help you nail it every time.

Don’t Overmix Meat: I can’t stress this enough. Just mix until combined to keep your meatballs tender and juicy.
Sear Those Meatballs: Skipping the sear is tempting but you’ll miss out on that rich, golden crust and extra flavor.
Timing is Everything for Gnocchi: Add gnocchi towards the end—otherwise, they’ll get mushy and break down in the slow cooker.
Rest Before Serving: Letting the dish sit for 10-15 minutes after cooking helps thicken the sauce and deepen the flavors—totally worth the wait.

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Tuscan Chicken Meatballs - Serving Suggestion

Garnishes

I love topping mine with an extra sprinkle of freshly grated Parmesan cheese and a few torn basil leaves if I have them on hand. Sometimes I add a drizzle of good-quality olive oil or even a grind of fresh black pepper to give it that final pop of flavor. These little touches make the dish look beautiful and taste even better.

Side Dishes

This meal is pretty hearty on its own, but I like pairing it with a simple green salad dressed in lemon vinaigrette or some roasted vegetables—think zucchini or asparagus. Garlic bread is a natural fit if you’re craving something carb-loaded to soak up that delicious sauce.

Creative Ways to Present

For a special occasion, I’ve served these meatballs over creamy polenta instead of gnocchi for a switch-up, or spooned them into small ramekins for individual servings. A sprinkle of toasted pine nuts over the top adds a delightful crunchy texture that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I find that leftovers store beautifully in an airtight container in the fridge for up to 3 days. The sauce actually tastes even better the next day once the flavors have had more time to meld. Just give it a good stir before reheating.

Freezing

I like to freeze meatballs separately before adding them to the sauce if I’m meal prepping. You can freeze cooked meatballs and sauce together, but add gnocchi fresh when reheating to avoid mushiness. Freeze in freezer-safe containers and thaw overnight in the fridge before reheating.

Reheating

To reheat, microwave on medium power stirring every minute or so until warmed through, or gently reheat on the stovetop over low heat. If the sauce is too thick, add a splash of chicken broth to loosen it back up without losing creaminess.

Frequently Asked Questions:

Can I make Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe without searing the meatballs?

While you can skip the searing step, I highly recommend it for better flavor and texture. Searing adds a delicious crust and rich color, making the meatballs more appealing and tasty.

What’s the best way to prevent mushy gnocchi in this recipe?

Add the gnocchi towards the end of cooking, only about 20 minutes before serving. Cooking them too long in the slow cooker breaks them down and makes them mushy, so timing is key.

Can I substitute the heavy cream with something else?

Yes! For a dairy-free option, coconut cream or cashew cream can work nicely, though it will slightly change the flavor. You can also use half-and-half if you want a lighter sauce.

How do I know when the meatballs are fully cooked?

Using a meat thermometer, check that the internal temperature of the chicken meatballs has reached 160°F. This ensures they are safe to eat and perfectly cooked through without drying out.

Final Thoughts

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe has become a staple in my kitchen because it delivers on comfort, flavor, and ease all at once. It’s one of those dinners I turn to when I want something a little special but also approachable. So next time you want to treat yourself or your family to a cozy but impressive meal, give this slow cooker recipe a try—you’ll be glad you did!