This delicious slow cooker Tuscan chicken meatballs recipe combines juicy chicken meatballs with gnocchi in a flavorful creamy sauce. Hearty, comforting and sure to be adored by all!
Prep Time10 minutesmins
Cook Time3 hourshrs40 minutesmins
Total Time3 hourshrs50 minutesmins
Course: Main
Cuisine: American, Italian
Keyword: Slow Cooker Tuscan Chicken Meatballs With Gnocchi
½cup(66g) sun-dried tomatoes, drained (reserve the oil)
1onion, roughly chopped
3garlic cloves
handful fresh basil leaves
1lb.(500g) ground chicken or turkey(chicken mince)
1large egg
1tspItalian herbs or Italian seasoning
1tspgarlic powder
½tspground pepper
3tbspgrated Parmesan
½cup(75g) Panko breadcrumbs, more if needed
TO COOK
2tbspof the sun-dried tomato oil or olive oil
¼cup(60 ml) dry white wine
2cups(480ml) chicken broth or stock made using 2 chicken stock cubes
½cup(66g) sun-dried tomatoes, chopped
½cup(120ml) cream, heavy/double
3tbspgrated Parmesanplus extra to serve
17.5oz(500g) gnocchi(fresh gnocchi)
7oz(200g) baby spinach leaves, roughly chopped
Instructions
MAKE THE MEATBALLS
Place the onion, garlic and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. You can also chop the ingredients with a knife.
½ cup (66g) sun-dried tomatoes, 1 onion, 3 garlic cloves, handful fresh basil leaves
Add the ground chicken, contents of the mini chopper, salt, garlic powder, herbs, egg, Parmesan and breadcrumbs in a large bowl. Stir well using a wooden spoon or your hands until the meatball ingredients are thoroughly combined.
1 lb. (500g) ground chicken or turkey, 1 large egg, 1 tsp Italian herbs or Italian seasoning, 1 tsp garlic powder, ½ tsp ground pepper, 3 tbsp grated Parmesan, ½ cup (75g) Panko breadcrumbs,
Form small meatballs with the aid of a small cookie scoop. using slightly oiled hands.
BROWN THE MEATBALLS
Heat the sun-dried tomato oil in the slow cooker or a pan. Add the meatballs and cook for about five minutes, turning over once, until nicely colored. The meatballs don't need to be cooked through at this stage.
2 tbsp of the sun-dried tomato oil
SLOW COOK
Add a splash of wine to the slow cooker (or pan) and simmer for a minute or so. (Transfer to slow cooker if you started the recipe in the pan). Pour in the chicken broth, cover and cook on HIGH for 2-3 hours.
¼ cup (60 ml) dry white wine, 2 cups (480ml) chicken broth
Stir in the Parmesan, cream, chopped sun-dried tomatoes and gnocchi. Cover and cook on HIGH for 20 minutes. If the sauce needs to be a little thicker you can stir in some cornstarch slurry together with the cream.
½ cup (66g) sun-dried tomatoes,, ½ cup (120ml) cream,, 3 tbsp grated Parmesan, 17.5 oz (500g) gnocchi
Add the baby spinach and stir into the creamy sauce so that it wilts. Have a taste and adjust the seasoning if needed.
7 oz (200g) baby spinach leaves
Spoon into bowls, sprinkle with extra Parmesan, serve and swoon with the sheer deliciousness!