Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Ingredients

• 1 large egg
• 0.25 cups bread crumbs
• 0.25 cups onion
• 2 tablespoons finely chopped dried tomatoes
• 2 tablespoons milk
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic , minced
• 0.5 teaspoons I talian seasoning
• 0.25 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 pound ground chicken

Instructions

1. 1

   Gather all ingredients.

2. 2

   For meatballs, preheat the oven to 375 degrees F (190 degrees C). Line a 15x10x1-inch baking pan with parchment paper.

3. 3

   Combine egg, bread crumbs, onion, 2 tablespoons dried tomatoes, milk, 1 tablespoon Parmesan cheese, garlic, 1/2 teaspoon Italian seasoning, salt and pepper in a bowl.

4. 4

   Add chicken, mix well. Shape mixture into 20 1 1/2-inch meatballs. Place in the prepared baking pan.

5. 5

   Bake in the preheated oven until set and lightly browned (they don't have to be done at this point), about 15 minutes.

6. 6

   Add meatballs to a 3 1/2- to 4-quart slow cooker. Add broth, cream, wine, 1/3 cup dried tomatoes, and 1/2 teaspoon Italian seasoning. Cover and cook on Low 6 hours or on High 3 hours.

7. 7

   If using Low, turn to High. Add gnocchi. Cover and cook 20 minutes.

8. 8

   Stir in spinach and Parmesan cheese.

9. 9

   Serve hot and enjoy!