Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Slow Cooker Tuscan Chicken Meatballs with Gnocchi combines tender Tuscan chicken meatballs with sun-dried tomatoes, spinach, and pillowy potato gnocchi—all in a creamy sauce. It’s a lightened-up twist on an Italian classic for 6 Points a serving.

This hearty and comforting meal is easy to make, rich in flavors, and is sure to please a crowd. For more healthy and and delicous meal ideas, browse through our Weight Watchers dinner recipes, soup recipes, and healthy desserts!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Why should you try Slow Cooker Tuscan Chicken Meatballs with Gnocchi?

This dish isn’t just delicious; it’s a flavorful escape that satisfies on multiple levels. Here’s why Slow Cooker Tuscan Chicken Meatballs with Gnocchi deserves a spot in your meal plan:

• Rich Layers of Flavor: From the creamy sauce to the savory chicken meatballs, and that touch of sun-dried tomatoes, this recipe packs in bold, comforting flavors. The gnocchi soaks up the sauce, which makes them even better.
• A Satisfying Meal: This is one of those recipes that doesn’t feel like “diet food.” It’s indulgent and leaves you feeling fully satisfied. The taste and presentation give a break from typical low-calorie meals, so it’s worth savoring every point.
• Easy, Set-It-and-Forget-It Cooking: With minimal prep, this slow cooker meal can simmer away on its own, allowing the flavors to blend perfectly while freeing you up to tackle other tasks.
• Crowd-Pleasing Italian Comfort: The combination of creamy gnocchi and juicy meatballs is likely to be a hit with everyone. If you’re serving family or friends, this meal has both the flavor and the visual appeal to impress.

Prep Time: 20 minutes

Cook Time: 3 hours (on high setting)

Servings: 6

Serving Size: 1 portion (approximately 1 cup or 200 g)

6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken breast (450 g)
• ½ cup breadcrumbs (50 g)
• 1 small egg
• ¼ cup grated Parmesan cheese (25 g)
• 1 tsp dried oregano
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp oil (for greasing)

For the Tuscan Chicken Meatballs with Gnocchi:

• Prepared chicken meatballs
• 1 cup sun-dried tomatoes, chopped (50 g)
• 3 cups chicken broth (720 ml)
• ½ lb potato gnocchi (225 g)
• 4 cups fresh spinach (120 g)
• 1 cup plain non-fat Greek yogurt (250 g)
• 1 medium onion, diced (150 g)
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• ¼ cup grated Parmesan cheese (optional) (25 g)
• 1 tsp oil (for sautéing the onion)

Instructions

Step 1: Prepare the Chicken Meatballs

1. In a large mixing bowl, combine the ground chicken breast, breadcrumbs, egg, Parmesan cheese, oregano, minced garlic, salt, and black pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.
2. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. This should make approximately 18-20 meatballs.
3. Lightly grease the air fryer basket with oil, then add the meatballs. Cook in the air fryer at 375°F (190°C) for about 10 minutes, or until they’re browned on the outside and cooked through. Alternatively, if you don’t have an air fryer, bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

Step 2: Assemble the Dish in the Slow Cooker

1. Set your slow cooker to the high setting.
2. Add 1 teaspoon of oil to a pan over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until softened and translucent. Add the cooked onion to the slow cooker.
3. Layer the browned meatballs at the bottom of the slow cooker, followed by the sun-dried tomatoes, sautéed onion, gnocchi, a half of spinach leaves, and chicken broth.
4. Season with salt and pepper, then sprinkle a bit of Parmesan cheese (optional) over the top. Continue cooking for another 30-45 minutes, until the gnocchi are tender and the flavors have melded together.

Step 4: Finish with Yogurt and Fresh Spinach

1. Once the slow cooking time is complete, turn off the slow cooker.
2. Stir in the Greek yogurt to give the sauce a creamy texture. Add the remaining fresh spinach, which will wilt from the residual heat, giving the dish a bright pop of color.

Step 5: Serve and Enjoy

1. Ladle the Tuscan Chicken Meatballs with Gnocchi into bowls, and sprinkle with additional Parmesan cheese, if desired. Serve warm and enjoy.

Variations and Substitutions for Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Make it yours with these adjustments:

• No Gnocchi on Hand? Use diced potatoes or even pasta. While it changes the texture a bit, both work beautifully in absorbing the sauce.
• Amp Up the Flavor in the Meatballs: Adding a little smoked turkey chorizo to the chicken meatballs intensifies the flavor, giving them a delicious boost.
• Swap Out the Protein: Don’t hesitate to switch the chicken with ground turkey or even lean beef if you prefer. This can add variety and work just as well with the dish’s Italian-inspired flavors.

Tips and Tricks for Making Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Want to make sure your Slow Cooker Tuscan Chicken Meatballs with Gnocchi turns out perfectly? Here are a few practical tips to keep in mind:

• Customize the Meatball Mixture: If your ground chicken is especially moist, consider mixing in the seasonings, breadcrumbs, and Parmesan first. Only add the egg if you need more moisture—this keeps the meatballs from becoming overly soft.
• Save Some Spinach for Later: To keep the spinach bright and fresh, reserve a handful to add right before serving. This gives the dish a burst of color and a fresh note to contrast the creamy sauce.
• Careful with the Yogurt: Add the yogurt once you’ve turned off the slow cooker. This prevents it from curdling, keeping the sauce smooth and creamy.
• Opt for Oil-Free Sun-Dried Tomatoes: Sun-dried tomatoes in oil can increase the recipe’s calorie count quickly. Instead, use dried tomatoes, or make your own if you have a dehydrator!
• Cook Meatballs in the Air Fryer: Browning the meatballs in an air fryer before adding them to the slow cooker adds extra flavor and texture. Plus, it reduces the amount of oil needed, keeping the meal lighter overall.

No ratings yet

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Servings: 6

Prep: 20 minutes mins

Cook: 3 hours hrs

A low-point Italian-inspired one-pot dinner.

Ingredients 

1x2x3x

For the Chicken Meatballs:

• ▢ 1 lb ground chicken breast, 450 g
• ▢ ½ cup breadcrumbs, 50 g
• ▢ 1 small egg
• ▢ ¼ cup grated Parmesan cheese, 25 g
• ▢ 1 tsp dried oregano
• ▢ 1 clove garlic, minced
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper
• ▢ 1 tsp oil, for greasing

For the Tuscan Chicken Meatballs with Gnocchi:

• ▢ Prepared chicken meatballs
• ▢ 1 cup sun-dried tomatoes, chopped (50 g)
• ▢ 3 cups chicken broth, 720 ml
• ▢ ½ lb potato gnocchi, 225 g
• ▢ 4 cups fresh spinach, 120 g
• ▢ 1 cup plain non-fat Greek yogurt, 250 g
• ▢ 1 medium onion, diced (150 g)
• ▢ ½ tsp salt, or to taste
• ▢ ¼ tsp black pepper, or to taste
• ▢ ¼ cup grated Parmesan cheese, optional (25 g)
• ▢ 1 tsp oil, for sautéing the onion

Cook ModePrevent your screen from going dark

Instructions 

• Step 1: Prepare the Chicken Meatballs
• In a large mixing bowl, combine the ground chicken breast, breadcrumbs, egg, Parmesan cheese, oregano, minced garlic, salt, and black pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.
• Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. This should make approximately 18-20 meatballs.
• Lightly grease the air fryer basket with oil, then add the meatballs. Cook in the air fryer at 375°F (190°C) for about 10 minutes, or until they’re browned on the outside and cooked through. Alternatively, if you don’t have an air fryer, bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
• Step 2: Assemble the Dish in the Slow Cooker
• Set your slow cooker to the high setting.
• Add 1 teaspoon of oil to a pan over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until softened and translucent. Add the cooked onion to the slow cooker.
• Layer the browned meatballs at the bottom of the slow cooker, followed by the sun-dried tomatoes, sautéed onion, gnocchi, a half of spinach leaves, and chicken broth.
• Season with salt and pepper, then sprinkle a bit of Parmesan cheese (optional) over the top. Continue cooking for another 30-45 minutes, until the gnocchi are tender and the flavors have melded together.
• Step 3: Finish with Yogurt and Fresh Spinach
• Once the slow cooking time is complete, turn off the slow cooker.
• Stir in the Greek yogurt to give the sauce a creamy texture. Add the remaining fresh spinach, which will wilt from the residual heat, giving the dish a bright pop of color.
• Step 4: Serve and Enjoy
• Ladle the Tuscan Chicken Meatballs with Gnocchi into bowls, and sprinkle with additional Parmesan cheese, if desired. Serve warm and enjoy.

Notes

6 Points per serving. 

Nutrition

Serving: 513gCalories: 393kcalCarbohydrates: 42gProtein: 39gFat: 7.2gSaturated Fat: 1.8gCholesterol: 88mgSodium: 1125mgPotassium: 1095mgFiber: 4.6gSugar: 8.9gCalcium: 177mgIron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Italian

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!