Slow Cooker Tuscan Chicken Meatballs with Gnocchi Recipe

Ingredients

• 1 lb ground chicken
• 3/4 cup breadcrumbs
• 1/2 cup Parmesan Cheese, grated
• 3 cloves garlic, minced
• 1 egg
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp sun-dried tomato oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup white wine (cooking or fresh)
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chicken broth
• 12 oz shelf stable gnocchi
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 2 cups spinach
• 1/2 cup Parmesan cheese, grated

Instructions

1. 1

   Combine Meatball Ingredients: In a medium mixing bowl, mix ground chicken, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, onion powder, salt, and pepper until just combined.

2. 2

   Form Meatballs: Shape the mixture into small meatballs about 1½ tablespoons each (about 35-40 meatballs).

3. 3

   Sear Meatballs: Heat 2 tbsp sun-dried tomato oil in a medium pan over medium heat. Brown the meatballs on all sides for about 3-4 minutes per side, working in batches. They do not need to be fully cooked through.

4. 4

   Add to Slow Cooker: Place seared meatballs in slow cooker along with diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.

5. 5

   Cook Meatballs: Cover and cook on HIGH for 20 minutes if using a Magnifique Clay Pot Oven, or 3 hours if using a standard slow cooker, until meatballs reach 160°F internally.

6. 6

   Add Gnocchi and Cream: Stir in gnocchi, heavy cream, and sun-dried tomatoes. Cook on Pasta setting for 10-20 minutes in the Clay Pot Oven or on Slow Cook setting for another 20 minutes in a regular slow cooker until gnocchi is cooked through.

7. 7

   Finish with Spinach and Parmesan: Add spinach and grated Parmesan cheese, stir until spinach wilts.

8. 8

   Rest and Serve: Let the dish rest for 10-15 minutes to thicken sauce, then serve topped with additional Parmesan if desired.