Description
Tender chicken meatballs in a silky garlic cream sauce, paired with pillowy gnocchi, all made effortlessly in a slow cooker.
Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 large egg
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups cooked gnocchi
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix gently.
- Shape the mixture into 1 to 1 1/4-inch meatballs.
- Arrange the meatballs in a single layer in the slow cooker.
- In a separate bowl, whisk together heavy cream and chicken broth until smooth. Adjust seasoning if necessary.
- Pour the cream-and-broth mixture over the meatballs.
- Cover and cook on LOW for 4–5 hours until the meatballs reach 165°F (74°C).
- About 30 minutes before serving, gently stir in the cooked gnocchi.
- Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
For added flavor, optionally brown the meatballs before slow cooking. Use half-and-half for a lighter sauce.