Description
Tender chicken meatballs in a creamy sun-dried tomato sauce served with gnocchi and fresh spinach.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (gluten-free if needed)
- 1 large egg
- 2 tbsp Parmesan, grated (plus extra for serving)
- 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)
- 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
Instructions
- In a medium bowl, combine ground chicken, breadcrumbs, egg, 2 tbsp grated Parmesan, Italian seasoning, garlic powder, onion powder, and salt and pepper. Mix gently until just combined.
- Shape the mixture into small meatballs (about 1–1½ inches).
- (Optional) Heat a skillet over medium-high and brown meatballs for 1–2 minutes.
- Arrange the meatballs in a single layer in the slow cooker.
- Whisk together chicken broth, heavy cream, chopped sun-dried tomatoes, dried basil, oregano, chili flakes, and salt and pepper. Pour the mixture over the meatballs.
- Cover and cook on LOW for 4–5 hours, or until meatballs reach 165°F (74°C).
- Add the spinach and stir gently until wilted, about 3–5 minutes.
- Add the shelf-stable gnocchi and continue cooking on LOW for another 20–25 minutes.
- Serve hot with extra grated Parmesan.
Notes
For a dairy-free version, substitute heavy cream with coconut milk.