Description
Tender chicken meatballs simmered in a creamy sun-kissed sauce with sun-dried tomatoes and spinach, paired with pillowy gnocchi.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 tbsp Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 ½ cups chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
- 2 cups spinach
- 1 lb shelf-stable gnocchi
- Extra Parmesan for serving
Instructions
- Mix the meatball base by combining ground chicken, breadcrumbs, egg, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper until just combined.
- Shape mixture into small meatballs and brown them in a skillet over medium heat until golden on the outside.
- Place browned meatballs in the slow cooker in an even layer.
- Whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, dried basil, dried oregano, and chili flakes (if using). Pour sauce over the meatballs.
- Cover and cook on LOW for 4-5 hours.
- Stir in spinach and add gnocchi, then cook an additional 20-25 minutes until gnocchi is tender and spinach is wilted. Top with extra Parmesan and serve.
Notes
Great for busy weekdays or casual dinner parties; leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian