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.

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.

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.

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