Crockpot Tuscan Chicken Meatballs with Gnocchi Recipe #crockpot #homecoming #cookingshow #recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor with fewer calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

gnocchi

🥗Healthier: zucchini noodles

💰Cheaper: potato dumplings

Zucchini noodles are lower in carbs, while potato dumplings are similar.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Start by heating the crockpot on high.

Add 2 cans of chicken broth to the crockpot.

Add frozen Italian style meatballs to the broth.

Add 2 teaspoons of minced garlic to the crockpot.

Add about 1 teaspoon of black pepper to the mixture.

Sprinkle in a couple shakes of minced onion.

Add 1 teaspoon of onion powder.

Add 1 teaspoon of Italian seasoning.

Drain some oil from the sundried tomatoes and add the entire jar to the crockpot.

Stir the mixture and do not add salt yet.

Cover and let cook on high for 3 hours to heat the meatballs through.

After 2 hours, add the gnocchi to the crockpot.

Add about 1/2 cup of grated Parmesan cheese to the mixture.

Add about 1/2 cup of heavy whipping cream to the crockpot.

Mix the ingredients gently to combine.

Prepare a cornstarch slurry with 1 tablespoon of cornstarch and a splash of room temperature water.

Pour the cornstarch slurry into the crockpot to thicken the sauce.

Stir the mixture well to ensure everything is combined and the cheese melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens