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 can be substituted); ½ cup heavy cream; ½ cup sundried tomatoes; 2 cups spinach; ½ cup Parmesan cheese, grated

There’s something cozy and irresistible about this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe. Tender chicken meatballs swimming in a rich, creamy tomato sauce with gnocchi that soak it all up—it's pure comfort in every bite and totally worth your time on a lazy day.

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

From the moment I first tried this recipe, I was hooked on how effortlessly it combines classic Tuscan flavors with the convenience of slow cooking. It’s the kind of dish that makes your kitchen smell like an Italian trattoria and fills your home with warmth.

Hands-off Cooking: You brown the meatballs, toss everything in the slow cooker, and then it practically cooks itself—a busy weeknight hero.
Flavor-Packed: The garlic, Italian seasoning, sundried tomatoes, and Parmesan create layers of deep Tuscan flavor without extra fuss.
Comfort Food Upgrade: Gnocchi make the meal hearty and more special than your typical pasta, plus they soak up that dreamy sauce perfectly.
Flexible and Family-Friendly: Everyone I’ve served it to loved it, and it’s easy to tweak with what you have on hand or dietary preferences.

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

Every ingredient plays a role here, balancing taste with texture. I always aim for fresh garlic and good Parmesan because those punches of flavor really take the dish from good to memorable.

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: It’s lean but tender, and takes on the seasoning beautifully.
Breadcrumbs: Help bind the meatballs without drying them out; Italian seasoned breadcrumbs work great if you want to skip adding extra herbs.
Parmesan cheese: Adds saltiness and richness—always worth getting the good quality stuff for this recipe.
Garlic cloves: Fresh minced garlic is a must for authentic flavor; jarred works if you’re short on time but fresh is best.
Egg: Acts as a binder so your meatballs hold their shape.
Italian seasoning: An easy way to bring classic Tuscan herbs like oregano and basil into the mix.
Onion powder: Adds depth and a bit of sweetness.
Salt and pepper: Essential for seasoning throughout.
Sun-dried tomato oil: Use this flavorful oil to sear your meatballs, adding an extra layer of savory tomato richness.
Yellow onion: Diced right into the slow cooker, it softens and sweetens the sauce as it cooks.
White wine: Deglazes the pan after searing, adding a subtle fruitiness without overpowering the dish.
Chicken broth: Forms the flavorful base of the sauce and keeps everything moist during cooking.
Gnocchi: Choice is flexible here—shelf-stable, fresh, or frozen all work, but avoid adding it too early to keep a perfect texture.
Heavy cream: Stirred in near the end to create a velvety sauce without risk of curdling.
Sun-dried tomatoes: Provide bursts of concentrated flavor and a chewy texture.
Spinach: Optional, but a great pop of color and a boost of 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 tweaking this recipe depending on the season or what’s in my pantry. Gnocchi is so versatile—I’ve swapped it out for whole wheat pasta or even rice when I wanted a change, and it’s always good. Making it your own is part of the fun!

Variation: I once added roasted red peppers and swapped spinach for kale – it gave a smoky twist I couldn’t stop raving about.
Dietary Tip: Use gluten-free breadcrumbs and gluten-free gnocchi if you need to keep it gluten-free—just watch cooking times.
Spice it Up: Add a pinch of red pepper flakes to the sauce for a gentle heat if that’s your style.

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

Step 1: Mix and Shape the Meatballs

Start by combining the ground chicken, breadcrumbs, Parmesan, minced garlic, egg, Italian seasoning, onion powder, salt, and pepper in a bowl. I like to use clean hands to mix gently—overmixing can make the meatballs dense. Then, scoop out spoonfuls roughly 1½ tablespoons each and roll them into round balls. I find using a cookie scoop keeps them consistent in size, which helps with even cooking.

Step 2: Sear the Meatballs

Heat the sundried tomato oil in a large pan over medium heat. Carefully add the meatballs in batches so they don’t crowd the pan and sear until golden brown on all sides—usually about 3 to 4 minutes each side. They don’t have to be fully cooked, but this step locks in flavor and texture. Pro tip: don’t skip using the sundried tomato oil—it infuses the meatballs with an extra depth of tomato flavor.

Step 3: Combine Ingredients in Slow Cooker

Transfer the browned meatballs to your slow cooker along with the diced onion, minced garlic, white wine (or cooking wine), Italian seasoning, salt, pepper, and chicken broth. Give everything a gentle stir to combine. Cover and cook on high—about 20 minutes if you’re using a Magnifique Clay Pot Oven, or about 3 hours in a standard slow cooker—until the meatballs reach an internal temperature of 160°F.

Step 4: Add Gnocchi and Cream

Once the meatballs are cooked through, add the gnocchi, heavy cream, and sundried tomatoes. Put the lid back on and cook for another 10 to 20 minutes—on the Pasta setting if you have one—or about 20 minutes on the slow cook setting. The gnocchi should be tender, and the sauce creamy and dreamy.

Step 5: Finish with Spinach and Parmesan

Stir in fresh spinach and Parmesan cheese until the spinach wilts, then let the whole dish rest for 10 to 15 minutes. This resting time helps the sauce thicken just right. After that, taste and add more Parmesan or seasoning if that suits your mood.

Top Tip

I’ve learned a few handy tricks from making this Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe multiple times. These tips save time and ensure your dish turns out perfectly every time.

Sear for Flavor: Don’t skip browning the meatballs—it adds a caramelized depth that slow cooking alone can’t achieve.
Timing for Cream: Always add heavy cream near the end to keep the sauce silky and avoid curdling during the long cook.
Gnocchi Patience: Add the gnocchi only after the meatballs are cooked to prevent them from getting mushy.
Sundried Tomato Oil Gold: Use the oil from the sundried tomatoes for searing—it unlocks extra flavor and you reduce food waste!

How to Serve Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Tuscan chicken meatballs - Serving Suggestion

Garnishes

I always top my bowls with a generous sprinkle of freshly grated Parmesan and some cracked black pepper. Sometimes I add a little fresh basil or chopped parsley for extra color and brightness—it makes the whole dish pop and adds a fresh note to cut through the richness.

Side Dishes

I love pairing this with a simple arugula salad dressed in lemon vinaigrette to balance the creamy sauce. Garlic bread or crusty Italian bread is a must for mopping up every last bit of that luscious sauce!

Creative Ways to Present

For a special occasion, I’ve served this in rustic ramekins with a side of roasted vegetables for added color. You could also plate it family-style right from the slow cooker, letting everyone dig in together—lovely for relaxed dinners and entertaining friends.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so before reheating, I usually loosen it with a splash of chicken broth or water to bring back that lovely sauciness.

Freezing

This recipe freezes well, but I recommend freezing the meatballs and sauce separately from the gnocchi when possible. The gnocchi can get a bit gummy after freezing, so reheating them freshly cooked is ideal. When freezing, let everything cool completely before transferring to freezer bags or containers.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally, or microwave in intervals to keep the cream sauce from breaking. Adding in a splash of broth or cream helps revive the sauce’s creamy texture.

Frequently Asked Questions:

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey works great as a lean alternative. Just watch the cooking time and moisture content, as turkey can be a bit drier than chicken. Adding the Parmesan and breadcrumbs helps keep the meatballs tender and flavorful.

What’s the best way to prevent the gnocchi from becoming mushy?

The key is to add the gnocchi only after the meatballs are fully cooked to avoid overcooking. Also, if using shelf-stable gnocchi, follow the recommended cooking time carefully. Fresh or frozen gnocchi may cook faster, so check for doneness often.

Can I make this recipe in a regular slow cooker instead of a Magnifique Clay Pot Oven?

Yes, definitely. Just adjust cooking times accordingly—about 3 hours on high for the meatballs and then an additional 20 minutes for the gnocchi. The Clay Pot Oven has specific settings that speed things along, but a traditional slow cooker works perfectly fine.

Is it okay to substitute fresh spinach with frozen?

You can, but frozen spinach tends to release more water and may alter the sauce consistency. If using frozen, thaw and squeeze out excess moisture before adding. Adding fresh spinach gives a nicer texture and vibrant color to the dish.

Final Thoughts

This Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe feels like a warm hug on a plate—the perfect mix of easy, tasty, and a little fancy. Whether you’re feeding family or treating yourself, it’s a meal you’ll want to make again and again. I can’t recommend it enough, and I hope you find it as comforting and delicious as I do. Happy cooking!