Creamy Crockpot Pesto Chicken Gnocchi Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the basil pesto, stir it in just as the gnocchi is finishing. Heat can sometimes dull the bright green color and fresh taste of basil, so adding it toward the end ensures that the vibrant, herbaceous quality remains prominent in the final dish. If you find the sauce is too thick after adding the gnocchi, a small amount of warm chicken broth or even a little pasta water can help loosen it up to the perfect consistency.

When serving, consider adding a light drizzle of high-quality extra virgin olive oil over the top of the burrata. This adds a final layer of richness and a glossy finish that makes the dish look truly professional. If you have any fresh basil leaves on hand, a few torn pieces scattered over the top can add an extra pop of color and freshness. Always serve in warm bowls to ensure the burrata stays creamy and the sauce remains at an ideal temperature.

Variations

• Spicy Pesto Version: Add a teaspoon of red pepper flakes when you add the garlic to give the dish a subtle heat that complements the richness of the cream cheese.
• Vegetable Boost: Stir in two cups of fresh baby spinach during the final five minutes of cooking. The spinach will wilt quickly and add a nice touch of color and nutrients.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Chill within 2 hours of cooking.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of broth if needed to reach the desired consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. Because the sauce contains cream cheese, it is important to chill the leftovers promptly within two hours of cooking.

When reheating, do so gently over low heat on the stovetop or in the microwave, adding a tiny splash of water or broth if the sauce has thickened too much in the fridge. Avoid freezing this dish, as the texture of the gnocchi and the creamy sauce will likely break down.

While this dish is best served immediately, you can prepare the base by layering the chicken, broth, tomatoes, and garlic in the slow cooker insert the night before and keeping it in the refrigerator.

In the morning, simply place the insert into the slow cooker and start the cooking process. Do not add the cream cheese or the gnocchi until you are ready to cook, as the cream cheese can separate if left in the fridge for too long mixed with the broth.

Serving ideas

Serve this dish in wide, shallow bowls to showcase the beautiful contrast between the creamy sauce, the tender gnocchi, and the fresh burrata. Place a generous portion of the chicken and gnocchi mixture in the center, then carefully nestle a piece of the creamy burrata on top.

The residual heat from the pasta will start to soften the burrata, creating a luxurious, melty topping that mixes into the sauce as you eat. Sprinkle with the toasted pine nuts for a necessary textural crunch.

This meal is quite hearty on its own, but it pairs beautifully with a side of crusty bread or a simple, crisp green salad dressed with a bright lemon vinaigrette. The acidity of the salad helps balance the richness of the creamy pesto sauce, making for a well-rounded dining experience.

Ensure the bowls are warmed before serving, as this helps maintain the creamy texture of the burrata and prevents the sauce from cooling too quickly while you enjoy the meal.

Frequently asked questions

Recipe card

Creamy Crockpot Pesto Chicken Gnocchi

Prep 10 minCook 4 h 20 minTotal 4 h 30 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 cup sun-dried tomatoes in oil
• 2 cups chicken broth
• 8 oz cream cheese
• 4 cloves garlic, minced
• 1 lb shelf-stable potato gnocchi
• 1 cup basil pesto
• 1 ball fresh burrata, for serving
• 2 tbsp toasted pine nuts, for serving

Instructions

1. Place the chicken thighs, sun-dried tomatoes, chicken broth, cream cheese, and minced garlic into the ceramic slow cooker. Ensure the chicken is submerged in the liquids to allow for even cooking throughout the process.
2. Cover the slow cooker and set it to cook on LOW for 4 hours. Once the time is up, verify the chicken is fully cooked to an internal temperature of 165°F (74°C). Shred the chicken directly in the slow cooker using two forks.
3. Fold the potato gnocchi and the basil pesto into the shredded chicken mixture. Continue to cook for an additional 20 minutes until the gnocchi is tender and the sauce is well-combined and heated through. Serve in bowls topped with the burrata and toasted pine nuts.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Fiber

3 g

Sugar

5 g

Sodium

850 mg

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