Description
A warm, cozy dinner with tender chicken meatballs simmered in a creamy, sun-dried tomato sauce with spinach and gnocchi—perfect for busy weeknights.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (gluten-free if needed)
- 1 large egg
- 2 tbsp Parmesan, grated
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 1½ cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- 1 lb shelf-stable gnocchi
- Extra grated Parmesan for serving
- Fresh basil for garnish (optional)
Instructions
- Make the meatball mixture by combining ground chicken, breadcrumbs, egg, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper in a bowl.
- Shape the mixture into small meatballs, about 1–1½ inches in size.
- (Optional) Brown the meatballs in a skillet on all sides.
- Arrange meatballs in the slow cooker. Whisk together the chicken broth, heavy cream, sun-dried tomatoes, basil, oregano, chili flakes, and salt and pepper; pour over meatballs. Cover and cook on LOW for 4–5 hours.
- Add spinach about 5 minutes before adding gnocchi, stirring until wilted.
- Add shelf-stable gnocchi and cook on LOW for another 20–25 minutes until tender. Serve hot with extra grated Parmesan and fresh basil if desired.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Let the sauce reduce by removing the lid if it’s too thin.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian