Creamy Crockpot Chicken Tuscan Gnocchi Step-by-step instructions

Before you start

Before starting, make sure the chicken is cut into uniform 1-inch cubes so they cook evenly. Drain the sun-dried tomatoes and pat them dry if they are very oily. Shred the provolone cheese from a block for best melting.

Have all your ingredients measured and ready to go. This recipe is truly dump-and-go, so there's minimal preparation involved—just a little chopping and measuring.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Add the potato gnocchi, sun-dried tomatoes, and chicken broth. Stir gently to combine, making sure the chicken is mostly covered by the liquid.
   Look for The chicken and gnocchi are evenly distributed in the slow cooker.
   Tip Use a spatula to gently fold the ingredients without breaking the gnocchi.
2. 2Add the Cheeses
   Dollop the ricotta cheese over the top of the chicken mixture, then sprinkle the shredded provolone cheese evenly over everything. Do not stir; the cheese will melt and create a creamy sauce as it cooks.
   Look for The top is covered with white and yellow cheese dollops.
   Tip Spreading the cheese evenly helps it melt uniformly.

At the end of this phase, the slow cooker contains a colorful mix of raw chicken, gnocchi, sun-dried tomatoes, and broth, topped with dollops of ricotta and a blanket of shredded provolone.

The ingredients are not stirred, creating a beautiful layered look. The cheese is evenly distributed, and the dish is ready to cook.

Slow Cook and Finish

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Do not lift the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling gently around the edges after 3-4 hours.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid—each peek adds 20 minutes of cooking time.
4. 4Stir and Thicken
   Once the chicken is cooked through, stir the mixture gently to combine the melted cheese into a creamy sauce. Let it cook uncovered for 10-15 minutes on LOW to thicken slightly, if desired.
   Look for The sauce is creamy and coats the back of a spoon.
   Tip If the sauce seems thin, stirring in a slurry of 1 tablespoon cornstarch and 2 tablespoons water can help.

After 4 hours on low, the chicken is cooked through and tender. The cheese has melted into a creamy, golden sauce, and the gnocchi are soft and pillowy. The mixture is gently bubbling, and the aroma of garlic and herbs fills the kitchen. Stirring reveals a luscious, thick sauce that coats the ingredients.

Serve Hot

5. 5Serve
   Spoon the creamy chicken and gnocchi onto plates or bowls. Garnish with fresh basil or parsley if desired, and serve hot.
   Look for The dish is steaming and creamy.
   Tip Serve immediately for the best texture; the sauce will thicken as it cools.

The finished dish is a creamy, cheesy casserole with tender chicken and soft gnocchi. The sauce is rich and coats the back of a spoon. When served, it steams invitingly, with the sun-dried tomatoes adding bright red flecks. The texture is comforting and satisfying, perfect for a cozy dinner.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using pre-shredded cheese, which can result in a gritty sauce.

Adding too much liquid can make the dish soupy; stick to the recommended amount of broth. Also, avoid overcooking the gnocchi, as it can turn mushy. If you're using fresh gnocchi, add it halfway through cooking to prevent it from breaking down.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The gnocchi should be tender and have absorbed some of the sauce.

The cheese should be fully melted and the sauce should be creamy and slightly thickened. If the sauce is too thin, let it cook uncovered for an additional 10-15 minutes. The dish should be piping hot throughout.

• Poultry: 165°F (74°C) in the thickest part