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Mix frozen meatballs, chicken stock, cream of chicken soup, sun-dried tomatoes, Italian seasoning, minced onion, crushed red pepper, and garlic powder in the crockpot.
Cook on high for about three hours.
After three hours, add gnocchi, heavy whipping cream, and baby spinach.
Cover the crockpot and let it cook for another 20 minutes, or until the spinach wilts.
Before serving, grate some Parmesan cheese on top and serve with garlic toast.