Crockpot Boursin Chicken Tuscan Gnocchi: A 10-Minute Prep, Set-and-Forget Dinner

This slow-cooker Boursin chicken and gnocchi is the kind of dinner that feels like a special occasion but takes just 10 minutes to assemble. Cubes of chicken breast, pillowy potato gnocchi, and tangy sun-dried tomatoes simmer in a rich, garlicky herb cream sauce made from Boursin cheese and melted fontina.

The result is a Tuscan-inspired bowl of comfort that is perfect for busy weeknights—just dump everything into the Crockpot and let it work its magic.

There's something magical about a meal that comes together in the slow cooker with almost no effort.

This recipe takes the viral 'dump dinner' trend to the next level: raw chicken, store-bought gnocchi, sun-dried tomatoes, and a wheel of Boursin cheese go into the Crockpot, and hours later you're rewarded with a creamy, cheesy pasta dish that tastes like it simmered all day in a Tuscan kitchen.

The key is letting the slow cooker do the work—no sautéing, no stirring, no watching. Just set it and forget it until dinner time.

Ingredients

Why this recipe works

The slow cooker creates a gentle, moist heat that turns chicken breast cubes tender without drying them out. As the chicken cooks, it releases juices that mingle with the chicken cream broth and the melting Boursin cheese, building a rich, savory sauce.

The gnocchi, added at the start, absorb some of that liquid and become pillowy and soft, while the sun-dried tomatoes add a concentrated burst of umami and a slight chew.

The Boursin cheese is the star: its garlic and herb flavors infuse the entire dish, while the fontina adds a nutty, melty richness. Because everything cooks together in one pot, the flavors meld and deepen without any extra steps. The result is a cohesive, restaurant-quality dish that requires minimal cleanup and zero babysitting—the perfect weeknight win.

Notes and substitutions

Use a good-quality potato gnocchi from the refrigerated section of the grocery store; shelf-stable gnocchi also works but may have a slightly different texture. The Boursin cheese is essential for the signature flavor—look for the garlic-and-fine-herbs variety. If you can't find it, you can substitute cream cheese with added garlic and herbs, but the texture will be slightly different.

This recipe is designed for a 6-quart slow cooker; if your slow cooker is smaller, reduce the ingredients proportionally. You can use chicken thighs instead of breasts for extra juiciness, but check the internal temperature reaches 165°F (74°C). The dish is best served immediately, as the gnocchi will continue to absorb sauce the longer it sits.

• chicken breasts: chicken thighs (boneless, skinless) for extra juiciness; cook time may be slightly longer.
• potato gnocchi: cauliflower gnocchi for a lighter option (cook time may be shorter, check at 2 hours).
• Boursin cheese: 4 oz cream cheese mixed with 1 tsp garlic powder and 1 tsp dried Italian herbs.
• fontina cheese: shredded mozzarella or provolone for a similar melt and mild flavor.

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon or spatula
• Serving spoon
• Dinner plates