Slow Cooker Tuscan Meatballs With Gnocchi

These marry me–style slow cooker Tuscan chicken meatballs with gnocchi are a creamy, comforting crockpot dinner made with frozen chicken meatballs, sun-dried tomatoes, spinach, and gnocchi in a rich Parmesan cream sauce. With just 10 minutes of prep, this easy slow cooker recipe is perfect for busy weeknights and cozy family dinners.

this recipe!

If you love creamy chicken dinners, you’ll also enjoy my Marry Me Chicken and classic Chicken Alfredo for more easy, comforting weeknight meals.

Ingredients You’ll Need

• 1 (22 oz) package of frozen chicken meatballs
• 2 cups chicken broth
• 1 cup heavy cream
• 1 (8 oz) jar julienne sun-dried tomatoes in oil, drained
• 1 tablespoon minced garlic
• 1 tablespoon cornstarch
• 1 (16 oz) bag potato gnocchi
• 2 cups baby spinach
• 1 cup grated Parmesan cheese
  

How to Make Slow Cooker Tuscan Chicken Meatballs

1. Add the meatballs, chicken broth, heavy cream, sun-dried tomatoes, garlic, and cornstarch to your slow cooker.
2. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
3. Stir in the gnocchi, spinach, and grated Parmesan cheese. Cover the slow cooker and cook for an additional 30-35 minutes, until the gnocchi is tender.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

To Reheat: Place leftovers in a pot and heat over medium-low on the stovetop. Add a splash of broth if the sauce is too thick. Stir frequently until thoroughly reheated. 

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Crockpot Tuscan Meatballs With Gnocchi

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• Author: Sandra Flegg
• Total Time: 0 hours
• Yield: 5 servings

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Description

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is a creamy, comforting crockpot dinner made with frozen chicken meatballs, sun-dried tomatoes, spinach, and gnocchi in a rich Parmesan cream sauce. With just 10 minutes of prep, this easy slow cooker recipe is perfect for busy weeknights and cozy family dinners.

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Ingredients

1 (22 oz) package of frozen chicken meatballs

2 cups chicken broth

1 cup heavy cream

1 (8 oz) jar julienne sun-dried tomatoes in oil, drained

1 tablespoon minced garlic

1 tablespoon cornstarch

1 (16 oz) bag potato gnocchi

2 cups baby spinach

1 cup grated Parmesan cheese

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Instructions

1. Add the meatballs, chicken broth, heavy cream, sun-dried tomatoes, garlic, and cornstarch to your slow cooker.
2. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
3. Stir in the gnocchi, spinach, and grated Parmesan cheese. Cover the slow cooker and cook for an additional 30-35 minutes, until the gnocchi is tender.

Notes

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

To Reheat: Place leftovers in a pot and heat over medium-low on the stovetop. Add a splash of broth if the sauce is too thick. Stir frequently until thoroughly reheated.

Ingredients Substitutions:

Frozen chicken meatballs – Homemade meatballs are an option, but they must be seared in a pan or under the broiler before adding them to the slow cooker.

Chicken broth – Chicken stock or chicken bullion and water are other options.

 Minced garlic – If you prefer to use fresh garlic, mince 2 cloves.

Parmesan cheese – Romano or Asiago cheese are alternative options.

• Prep Time: 10 minutes
• Cook Time: 5 to 6 hours
• Category: Dinner
• Method: Slow Cooker/Crockpot
• Cuisine: Italian-American