These slow cooker Tuscan chicken meatballs with gnocchi are incredibly juicy, packed with flavour, and easy to make. The sundried tomatoes and creamy white wine sauce, paired with chicken meatballs and gnocchi, create a healthy weeknight dinner that is both satisfying and delicious.
We love gnocchi in our household. Some of our go-to recipes are gnocchi Alla Sorrentina, and gnocchi with pesto sauce, and this recipe is definitely a family favourite!
The fresh flavours of mint and sundried tomatoes shine through, making every bite delicious. It’s the perfect dinner when we’re craving something comforting yet healthy.
This dish is quick and easy to throw together. Mix and brown the meatballs before transferring them into a slow cooker with white wine and stock to keep cooking. Just before serving, add the gnocchi and the remaining ingredients.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Ground chicken – this could be substituted for ground turkey or ground pork.
- Eggs – just one 🙂
- Breadcrumbs – I used panko breadcrumbs, but you can use regular breadcrumbs or even almond flour for a gluten-free option!
- Brown onion – can be swapped to white or red onion.
- Garlic – if you don’t have any fresh garlic, a jar of crushed garlic will work, or you can use 1 teaspoon of garlic powder.
- Fresh mint – swap for parsley or 1 teaspoon of dried mint.
- Italian herbs – this can be swapped for dried oregano or dried basil.
- Sundried tomatoes – I used no oil sundried tomatoes. If you can only find them in oil, drain off as much oil as possible before adding them to the meatball mixture.
- White wine – a dry white wine to add lots of flavour. This can be swapped for more chicken stock.
- Chicken stock – you can use packet stock or homemade chicken broth.
- Gnocchi – I recommend only using packet gnocchi for this recipe as homemade gnocchi can turn to mush.
- Baby spinach – to add some greens to the sauce. You could add kale if you prefer.
- Cream – heavy whipping cream makes the sauce nice and creamy.
- Parmesan – a good quality parmesan cheese will add a sharp flavour to this dish.
- Salt & Pepper – to season.
- Olive oil – I prefer olive oil, but any frying oil will work.
How To Make Slow Cooker Tuscan Chicken Meatballs
Step 1: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, chopped onion, fresh mint, garlic, Italian herbs, sundried tomatoes, salt, and pepper.
Step 2: Using your hands or a wooden spoon, gently mix everything together. Don’t overwork it, or the meatballs will turn out tough.
Step 3: Use a spoon or a cookie scoop to divide the mixture into even portions (I used this 1.5 tablespoon scoop). Roll each portion between your hands to form meatballs and place them on a plate.
Step 4: Heat a non-stick skillet over medium heat. (If you have a slow cooker with a saute function, you can sear the meatballs directly). Add 1 tablespoon of olive oil and carefully add your meatballs to the pan. Make sure they are spaced out enough to cook evenly. Sear until all sides are golden brown.
Step 5: Turn the slow cooker to low. Once the meatballs are browned on all sides, remove them from the pan and add them to the slow cooker.
Step 6: Deglaze the pan with the white wine. Then, pour the wine and meatball bits into the slow cooker. This adds lots of yummy flavours!
Step 7: Add the chicken stock to the slow cooker. Pop on the lid and let this cook for 3-4 hours.
Step 8: Add the sundried tomatoes, gnocchi, parmesan and cream to the slow cooker about 20 minutes before serving.
Step 9: Mix in the spinach immediately before serving.
How To Store
How to Refrigerate: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
More Dinner Recipes
Slow Cooker Tuscan Chicken Meatballs With Gnocchi
Equipment
Ingredients
Chicken Meatballs
- 500 g chicken mince
- ½ small onion diced
- 2 small garlic cloves crushed
- 1 tablespoon fresh mint chopped
- 1 medium egg
- ½ cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup sundried tomatoes chopped
- 1 teaspoon Italian herbs or oregano
- 1 tablespoon olive oil
Additional Ingredients
- ½ cup white wine
- 1 cup chicken stock
- ½ cup sundried tomatoes chopped
- 500 g gnocchi store bought
- 3 cups baby spinach
- ½ cup cream
- ½ cup parmesan grated
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, onion, fresh mint, garlic, sundried tomatoes, Italian herbs, salt, and pepper. Add in the egg to bind everything together.
- Using your hands or a wooden spoon, gently mix everything until fully incorporated. You want to ensure the herbs and spices are evenly distributed throughout the chicken mince but don’t overwork it, or the meatballs will turn out tough.
- Use a spoon or a cookie scoop to divide the mixture into even portions (I used this 1.5 tablespoon scoop). Roll each portion between your hands to form meatballs and place them on a plate.
- Heat a non-stick skillet over medium heat. (If you have a slow cooker with a saute function, you can sear the meatballs directly). Add 1 tablespoon of olive oil and carefully add your meatballs to the pan. Make sure they are spaced out enough to cook evenly. Sear until all sides are golden brown.
- Turn the slow cooker to low. Once the meatballs are browned on all sides, remove them from the pan and add them to the slow cooker.
- Deglaze the pan with the white wine. Then, pour the wine and meatball bits into the slow cooker. This adds lots of yummy flavour!
- Add the chicken stock to the slow cooker. Pop on the lid and let this cook for 4-5 hours.
- Add the sundried tomatoes, gnocchi, parmesan and cream to the slow cooker about 20 minutes before serving.
- Mix in the spinach immediately before serving.
Notes
- Don’t overmix the chicken meatballs, or they’ll become tough and chewy.
