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In a large bowl, thoroughly combine the ground chicken, bread crumbs, beaten eggs, drained and chopped sun-dried tomatoes, Parmesan cheese, garlic, dried basil, salt, onion powder, pepper and crushed red pepper flakes.
Shape the meat mixture into 1-½-inch balls.
Heat the oil in a large skillet over medium heat. Add the meatballs and cook them for one to two minutes per side, or until they're lightly browned.
Place the meatballs, 2 cups of chicken broth and the heavy cream in a 6-quart slow cooker. Gently stir them to combine. Cover the slow cooker and cook the meatballs on high for two to three hours, or on low for four to five hours.
In a small bowl, whisk together the cornstarch and the remaining two tablespoons of chicken broth.
Add the cornstarch mixture and gnocchi to the slow cooker. Cook for an additional 30 to 60 minutes, or until the gnocchi is cooked and broth is thickened.
Stir in the spinach and Parmesan cheese, then serve the meatballs.