Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Homemade moist and tender chicken meatballs cooked in cream sauce with dried tomatoes and gnocchi in the slow cooker. Comfort food at its best!
Ingredient
- 1 large egg
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped dried tomatoes
- 2 tablespoons milk
- 1 tablespoon freshly grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 2 1/4 cups reduced sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 1/3 cup chopped dried tomatoes
- 1/2 teaspoon Italian seasoning
- 1 (16-ounce) package shelf-stable potato gnocchi
- 1 (5 ounce) package baby spinach
- 1/2 cup freshly grated Parmesan cheese
Direction
- Gather all ingredients.
- For meatballs, preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch baking pan with parchment paper.
- Combine egg, bread crumbs, onion, 2 tablespoons dried tomatoes, milk, 1 tablespoon Parmesan cheese, garlic, 1/2 teaspoon Italian seasoning, salt and pepper in a bowl.
- Add chicken, mix well. Shape mixture into 20 1 1/2-inch meatballs. Place in the prepared baking pan.
- Bake in the preheated oven until set and lightly browned (they don’t have to be done at this point), about 15 minutes.
- Add meatballs to a 3 1/2- to 4-quart slow cooker. Add broth, cream, wine, 1/3 cup dried tomatoes, and 1/2 teaspoon Italian seasoning. Cover and cook on Low 6 hours or on High 3 hours.
- If using Low, turn to High. Add gnocchi. Cover and cook 20 minutes.
- Stir in spinach and Parmesan cheese.
- Serve hot and enjoy!
