Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

Why You’ll Love This Recipe
This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi is everything you want in a one-pot meal: hearty, flavorful, and incredibly easy to prepare. The slow-cooking method makes the chicken meatballs tender and juicy while soaking up the rich marinara sauce. Adding gnocchi gives the dish a comforting, filling base, and the heavy cream brings a smooth, velvety texture to the sauce. This is a fuss-free, satisfying dinner that requires only minimal prep time but tastes like you’ve been cooking all day.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped sun-dried tomatoes
• 2 cloves garlic, minced
• 1 large egg
• Salt and pepper, to taste
• 2 cups marinara sauce
• 1/2 cup heavy cream (or dairy-free alternative)
• 1 lb gnocchi (store-bought or homemade)
• Fresh parsley, for garnish
• Grated Parmesan, for garnish

Step-by-Step Instructions

1. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, fresh basil, sun-dried tomatoes, minced garlic, egg, salt, and pepper. Mix everything together until fully combined.
2. Shape the mixture into 1.5-inch meatballs and place them in the slow cooker.
3. Pour the marinara sauce over the meatballs, ensuring they’re evenly coated. Cover and cook on low for about 4 hours, or until the meatballs are fully cooked and tender.
4. In the final 15 minutes of cooking, add the gnocchi to the slow cooker. Stir gently to combine, making sure the gnocchi is submerged in the sauce. Cook until the gnocchi float to the top, about 10–12 minutes.
5. Stir in the heavy cream and let the sauce simmer for an additional 5 minutes, allowing it to thicken slightly.
6. Once done, garnish the dish with fresh parsley and grated Parmesan cheese before serving.

Serving Suggestions

This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi is perfect on its own but can be paired with a side of steamed vegetables or a simple green salad to balance the richness of the dish. If you want to add extra flavor, a sprinkle of crushed red pepper flakes or a drizzle of balsamic glaze can elevate the dish even further. Serve with crusty bread to soak up the creamy sauce, making it a full and satisfying meal.

Variations

• Meat Options: While this recipe uses ground chicken, you can substitute it with ground turkey, pork, or even beef for a different twist.
• Dairy-Free Option: To make this dish dairy-free, simply use dairy-free Parmesan and substitute the heavy cream with a non-dairy cream alternative like coconut cream.
• Vegetarian Version: For a vegetarian take, use plant-based meatballs and a dairy-free cream alternative.

Storage

This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi makes excellent leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much. You can also freeze this dish for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight and warm on the stovetop or in the microwave.

FAQ

1. Can I use frozen gnocchi?
   Yes! You can add frozen gnocchi to the slow cooker. It will cook up just fine in the sauce as long as it is submerged and stirred gently.
2. Can I make this recipe ahead of time?
   Absolutely! You can prepare the meatballs and sauce ahead of time, store them in the fridge, and then add the gnocchi when you’re ready to cook. You can also freeze the meatballs and sauce for future use.
3. Can I add vegetables to the recipe?
   Yes! You can add vegetables like spinach, mushrooms, or zucchini to the slow cooker with the meatballs for added flavor and nutrition.