Creamy Crockpot Chicken Tuscan Gnocchi

This creamy Crockpot chicken Tuscan gnocchi is the ultimate dump-and-go dinner. Juicy chicken breast, pillowy potato gnocchi, and sun-dried tomatoes swim in a rich, cheesy sauce made from ricotta and provolone.

Just toss everything into the slow cooker and let it work its magic. In a few hours, you'll have a comforting, restaurant-quality meal that tastes like it simmered all day. Perfect for busy weeknights when you want something hearty without the fuss.

There's something deeply satisfying about a slow cooker meal that comes together with minimal effort. This recipe takes advantage of the slow cooker's gentle heat to create a luscious, creamy sauce from simple ingredients.

The chicken stays tender and juicy, the gnocchi cooks to a soft, pillowy perfection, and the sun-dried tomatoes add a burst of tangy sweetness. It's a complete one-pot dinner that will become a family favorite.

Ingredients

Why this recipe works

Slow cooking chicken breast tenderloins on low heat keeps them incredibly moist and tender. The gentle, even heat breaks down the meat's fibers without drying it out, resulting in juicy bites that soak up the flavorful broth and cheese. The gnocchi, added at the beginning, slowly absorb the liquid and become soft and pillowy, similar to a baked pasta but with a lighter texture.

The combination of ricotta and provolone creates a rich, creamy sauce without any cream or flour. Ricotta adds a delicate, milky richness, while provolone melts into a smooth, slightly sharp cheese sauce.

As the cheeses melt, they emulsify with the chicken broth and the oil from the sun-dried tomatoes, forming a silky sauce that clings to every ingredient. This method is foolproof and yields a consistently creamy result every time.

Notes and substitutions

For the best results, use whole-milk ricotta and provolone that you shred yourself from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting.

The sun-dried tomatoes should be the oil-packed kind for maximum flavor; drain them well before adding. You can use either shelf-stable or refrigerated gnocchi, but shelf-stable holds up better in the slow cooker.

A 6-quart slow cooker is ideal for this recipe, but a 4-quart will also work if you reduce the ingredients slightly. If you prefer a thicker sauce, you can stir in a cornstarch slurry at the end. For a lighter version, substitute half of the provolone with part-skim mozzarella. Feel free to add a pinch of red pepper flakes for a subtle kick.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• potato gnocchi: store-bought shelf-stable gnocchi (not refrigerated, which may break down)
• provolone cheese: mozzarella or fontina cheese
• sun-dried tomatoes in oil: drained oil-packed sun-dried tomatoes, chopped

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon
• Serving spoon