Creamy Crockpot Chicken Tuscan Gnocchi Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality sun-dried tomatoes packed in olive oil. They add a deep, tangy richness that brightens the whole dish. If you have time, you can also rehydrate dry sun-dried tomatoes in warm water or broth before adding them. This will soften them and infuse them with extra flavor.

To make this dish even more indulgent, top each serving with a sprinkle of fresh basil or parsley and a drizzle of extra-virgin olive oil.

If you prefer a bit of heat, add a pinch of red pepper flakes along with the other seasonings. The leftovers are just as delicious, and the flavors continue to meld overnight.

Variations

• Spicy Sausage Gnocchi: Swap the chicken for 1 pound of spicy Italian sausage (casings removed) and brown it in a skillet before adding to the slow cooker. Proceed with the recipe as written. The sausage adds a rich, savory heat that pairs beautifully with the creamy sauce.
• Vegetarian Mushroom Gnocchi: Omit the chicken and add 2 cups of sliced cremini mushrooms and 1 cup of baby spinach. Sauté the mushrooms in olive oil until browned, then add to the slow cooker with the other ingredients. Use vegetable broth instead of chicken broth for a meatless version.
• Garlic Herb Gnocchi: Add 3 cloves of minced garlic and 1 teaspoon of dried Italian seasoning to the slow cooker along with the other ingredients. For an extra herbal note, stir in 2 tablespoons of chopped fresh basil or parsley just before serving.
• Cajun Chicken Gnocchi: Season the chicken with 1 tablespoon of Cajun seasoning before adding to the slow cooker. Reduce the sun-dried tomatoes to 1/4 cup and add 1/2 cup of diced bell peppers. The smoky, spicy flavors transform this into a Southern-inspired comfort dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheat

Reheat in the microwave or on the stovetop over low heat, adding a little broth or water to loosen the sauce. Stir frequently until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to bring back the creamy consistency.

Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since you're starting from cold. This is a great option for busy mornings.

Serving ideas

Serve this creamy chicken Tuscan gnocchi as a hearty main course with a simple green salad and crusty bread for dipping into the sauce.

It also pairs well with steamed vegetables like broccoli or green beans. The dish is substantial enough to stand alone, but it's even better with a side of garlic bread.

For a lighter meal, serve smaller portions over a bed of sautéed spinach or zucchini noodles. The creamy sauce acts as a lovely dressing for greens.

You can also top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for extra flavor and color. This is a versatile dish that can be dressed up or down.

Frequently asked questions

Recipe card

Creamy Crockpot Chicken Tuscan Gnocchi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 16 oz potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the creamy chicken and gnocchi onto plates or bowls. Garnish with fresh basil or parsley if desired, and serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

45 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.