Slow Cooker Creamy Tuscan Chicken Meatballs

• •16 oz Aidells Chicken Meatballs (1 package, pre-cooked)
• •1 cup Chicken Broth
• •0.5 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
• •0.5 cup Sun-dried Tomatoes (packed in oil, drained and chopped)
• •4 cloves Garlic (minced)
• •1 tsp Italian Seasoning
• •0.3 tsp Red Pepper Flakes (optional, for a slight kick)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black Pepper (or to taste)
• •0.5 cup Heavy Cream
• •5 oz Fresh Spinach (1 bag)
• •0.3 cup Parmesan Cheese (grated, for serving)
• •2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Add the Aidells chicken meatballs, chicken broth, dry white wine, chopped sun-dried tomatoes, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper to your slow cooker.

2. 2

   Stir all ingredients gently to combine.

3. 3

   Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are thoroughly heated through and the flavors have melded beautifully.

4. 4

   About 30 minutes before serving, or just before you're ready to eat if cooking on high, stir in the heavy cream and fresh spinach. Gently fold the spinach into the hot sauce until it wilts.

5. 5

   Continue cooking for another 15-20 minutes, or until the spinach has fully wilted and the sauce is hot and creamy.

6. 6

   Serve hot, garnished with grated Parmesan cheese and fresh chopped parsley. Enjoy!

Chef's Tips

• 💡For a slightly thicker sauce, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
• 💡This dish is wonderful served over pasta (like penne or fettuccine), rice, polenta, or with a side of crusty bread to soak up all the delicious sauce.
• 💡If you like, add other vegetables like sliced bell peppers or artichoke hearts along with the sun-dried tomatoes for extra texture and flavor.