Slow Cooker Tuscan Chicken Meatballs with Gnocchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
3 hrs 5 mins
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
555 kcal
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Course
Main Course
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
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Slow Cooker Tuscan Chicken Meatballs with Gnocchi features savory homemade meatballs in a rich, creamy sauce with tender gnocchi!
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Ingredients
For the meatballs:
- 1 pound lean ground chicken
- 1 large egg
- ¼ cup Panko bread crumbs
- ¼ cup fresh baby spinach chopped
- ¼ cup sun-dried tomatoes minced
- ¼ cup Parmesan Cheese grated
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon salt
- 1 tablespoon olive oil
For the sauce:
- 2 cups chicken broth
- ½ cup sun-dried tomatoes drained and patted dry, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup heavy cream
- ½ cup Parmesan Cheese shredded
- 6 ounces dried gnocchi
- 1 tablespoon cornstarch
- 6 ounces fresh baby spinach chopped
- salt to taste
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Instructions
To make the meatballs:
- Add everything but the olive oil to a mixing bowl and stir well with a wooden spoon or use your hands to combine the mixture.
- Use a medium cookie scoop to scoop into 18 balls. Roll with your hands.
- Heat a heavy bottomed skillet over medium heat and drizzle with the oil.
- Once the oil is hot, add the meatballs, working batches so as not to overcrowd the pan, and cook for a couple of minutes on each side just to brown the outsides of the meatballs. Do not worry about cooking the chicken through as these will finish in the slow cooker.
- Transfer the browned meatballs to the slow cooker.
For the sauce:
- Pour the chicken broth, sun-dried tomatoes, garlic powder, and onion powder over the meatballs and cover the slow cooker.
- Cook on low for 3 hours and then turn the slow cooker to high.
- Add the cream, Parmesan, and gnocchi to the slow cooker. Whisk together the cornstarch with 1 tablespoon of cold water until smooth. Add to the slow cooker and stir gently to combine. Make sure the gnocchi is mostly submerged in the liquid.
- Cover the slow cooker and cook on high for 20 minutes or until the gnocchi is tender.
- Add the spinach to the slow cooker, stir to combine the spinach in the sauce and cover the slow cooker for 2 minutes to wilt the spinach.
- Taste and season with salt before serving.
Notes
- These meatballs are just as tasty made with ground turkey. We use 90% lean, but any lean variety should be fine.
- If you don’t want to pan-fry the meatballs, you can pop them in a 500 degree oven on a baking sheet for about 5 minutes. We want the outsides to brown a bit to help the meatballs hold their shape in the crockpot.
- Serve with additional grated or shredded Parmesan and some fresh basil.
- This is pretty saucy, but not really soupy if that makes sense. We plate this and serve with a fork. For more of a soup, make smaller meatballs and add additional broth.
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
37g
(12%)
Protein
36g
(72%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
193mg
(64%)
Sodium
1642mg
(68%)
Potassium
1665mg
(48%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
5006IU
(100%)
Vitamin C
21mg
(23%)
Calcium
356mg
(36%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 193mg | 64% |
| Sodium | 1642mg | 68% |
| Potassium | 1665mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 5006IU | 100% |
| Vitamin C | 21mg | 23% |
| Calcium | 356mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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