Step 1: Make the Meatballs

In a large bowl, mix the ground chicken, onion, garlic, sun-dried tomatoes, basil, egg, Italian seasoning, garlic powder, salt, pepper, Parmesan, and breadcrumbs. Use your hands or a wooden spoon to combine until well mixed. Form small meatballs, about 1 inch in diameter, and set them aside.

Step 2: Brown the Meatballs

Heat the olive oil in a skillet or the sauté function of your slow cooker. Brown the meatballs for about 5 minutes, turning them occasionally until they are lightly golden. They don’t need to be cooked through at this stage.

Step 3: Assemble the Dish

In the slow cooker, add the chicken broth and chopped sun-dried tomatoes. Stir gently, then add the browned meatballs. Cover and cook on HIGH for 2–3 hours or on LOW for 4–5 hours, until the meatballs are cooked through.

Step 4: Add Gnocchi and Spinach

Stir in the heavy cream, Parmesan, and gnocchi. Cover and cook on HIGH for 20 minutes until the gnocchi is soft and tender. Add the spinach and stir until it wilts into the sauce.

Step 5: Serve

Spoon the meatballs, gnocchi, and creamy sauce into bowls. Sprinkle with extra Parmesan and garnish with fresh basil if desired. Serve with crusty bread to soak up the sauce!