Name: Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 egg, lightly beaten; 1/4 cup fine dry bread crumbs; 1/4 cup finely chopped onion; 2 Tbsp. finely chopped dried tomatoes; 2 Tbsp. milk; 1 Tbsp. grated Parmesan cheese; 1 clove garlic, minced; 1/2 tsp. Italian seasoning; 1/4 tsp. salt; 1/4 tsp. ground black pepper; 1 lb. ground chicken; 2 1/4 cup reduced-sodium chicken broth; 1/2 cup heavy cream; 1/4 cup dry white wine; 1/3 cup chopped dried tomatoes; 1/2 tsp. Italian seasoning; 1 (16 to 17.6 oz.) pkg. shelf-stable potato gnocchi; 1 (5 oz.) pkg baby spinach; 1/2 cup grated Parmesan cheese

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Slow cooker Tuscan chicken meatballs with gnocchi are the perfect comfort meal for fall and autumn nights.

3 hr 40 min total 25 min prep 3 hr 15 min cook 6 460 cal

Instructions

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1 Gather all ingredients.
2 For meatballs, preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch baking pan with parchment paper.
3 Combine egg, bread crumbs, onion, 2 tablespoons dried tomatoes, milk, 1 tablespoon Parmesan cheese, garlic, 1/2 teaspoon Italian seasoning, salt and pepper in a bowl.
4 Add chicken, mix well. Shape mixture into 20 1 1/2-inch meatballs. Place in the prepared baking pan.
5 Bake in the preheated oven until set and lightly browned (they don’t have to be done at this point), about 15 minutes.
6 Add meatballs to a 3 1/2- to 4-quart slow cooker. Add broth, cream, wine, 1/3 cup dried tomatoes, and 1/2 teaspoon Italian seasoning. Cover and cook on Low 6 hours or on High 3 hours.
7 If using Low, turn to High. Add gnocchi. Cover and cook 20 minutes.
8 Stir in spinach and Parmesan cheese.
9 Serve hot and enjoy!