Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, Italian seasoning, salt, pepper, garlic powder, chopped sun-dried tomatoes, and grated Parmesan.
2. Mix the ingredients gently using your hands or a spatula, being careful not to overwork the mixture.
3. Shape the mixture into 1-inch meatballs (about 18-20 meatballs). Set aside.

Step 2: Set Up the Slow Cooker

1. In the slow cooker, combine the chopped onion, minced garlic, chicken broth, white wine (or extra broth), and 2 tablespoons of oil from the sun-dried tomatoes.
2. Nestle the meatballs into the liquid, ensuring they’re arranged in a single layer and partially submerged.

Step 3: Slow Cook the Meatballs

1. Cover the slow cooker and cook on high for 4 hours (or low for 6 hours), until the meatballs are tender and cooked through.
2. Once cooked, use a slotted spoon to carefully transfer the meatballs to a foil-lined baking sheet.

Step 4: Broil the Meatballs

1. Preheat your oven’s broiler to high.
2. Place the meatballs under the broiler for 6-8 minutes, turning halfway through, until they develop a golden crust. Keep an eye on them to avoid burning.

Step 5: Cook the Gnocchi

1. While the meatballs are broiling, add the gnocchi and remaining chopped sun-dried tomatoes to the slow cooker.
2. Stir gently to combine and cover. Cook on high for 20 minutes, or until the gnocchi is tender.

Step 6: Add the Finishing Touches

1. Stir in the fresh spinach, heavy cream, and grated Parmesan cheese. Mix gently until the spinach wilts and the sauce becomes creamy.
2. Return the broiled meatballs to the slow cooker, nestling them back into the sauce.

Step 7: Serve and Enjoy

1. Spoon the gnocchi, meatballs, and sauce into serving bowls.
2. Garnish with additional grated Parmesan and fresh parsley or basil for a pop of flavor and color.
3. Serve warm with garlic bread or a side of roasted vegetables for a complete meal.