Crockpot Boursin Chicken Tuscan Gnocchi – 10-Minute Prep

This slow cooker dinner is the definition of set-it-and-forget-it. You layer raw chicken, gnocchi, sun-dried tomatoes, and two kinds of cheese in the Crockpot, then walk away. Hours later, you come back to a bubbling, creamy Tuscan-style pasta that tastes like you simmered it all day.

The garlic-herb Boursin melts into a silky sauce, while the fontina adds a golden, stretchy finish. It’s a complete one-pot meal that needs just 10 minutes of prep and zero babysitting.

Imagine coming home to the smell of garlic, herbs, and melting cheese – without standing over a stove. That’s the magic of this Crockpot Boursin Chicken Tuscan Gnocchi. Tender chicken breast tenders, pillowy potato gnocchi, and tangy sun-dried tomatoes cook low and slow in a creamy sauce built from Boursin cheese and Italian fontina.

The result is a rich, comforting dinner that feels indulgent but comes together with almost no effort. Just dump everything in the slow cooker, cover it, and let time do the work.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. Cooking chicken breast tenders on low for four hours keeps them exceptionally moist and tender – they practically fall apart when you stir.

The gentle, even heat also allows the gnocchi to cook through without turning mushy, absorbing the broth and cheese as it simmers. Because everything cooks together in one pot, the flavors meld into a cohesive, deeply savory sauce.

Boursin cheese is the secret weapon. This soft, spreadable cheese is flavored with garlic and fine herbs, so it delivers a punch of aromatics without any extra chopping or seasoning.

As it melts, it creates a luscious, creamy base that coats every gnocchi and chicken piece. The fontina adds a nutty, slightly sweet note and improves the sauce’s body, giving it that irresistible, cheese-pull texture you see in viral videos.

Notes and substitutions

Use chicken breast tenderloins for the most reliable results – they cook quickly and stay juicy. If you only have chicken breasts, cut them into 1-inch cubes so they cook evenly. For the gnocchi, shelf-stable potato gnocchi works perfectly; avoid refrigerated fresh gnocchi, which can become too soft after four hours. Sun-dried tomatoes packed in oil add richness; drain them well before adding.

The cheese is non-negotiable: Boursin garlic and fine herbs is the flavor backbone, and Italian fontina melts beautifully. If you can’t find fontina, low-moisture mozzarella or provolone are good stand-ins. For a lighter version, you can use chicken broth or even water, but the dish will be less rich. Always use a 6-quart slow cooker to give the ingredients enough room to cook evenly.

• chicken breast tenderloins: Boneless, skinless chicken breasts cut into 1-inch cubes
• potato gnocchi: Cauliflower gnocchi or frozen gnocchi (add frozen gnocchi in the last 30 minutes)
• Italian fontina: Low-moisture mozzarella or provolone
• chicken broth: Vegetable broth or water

Equipment

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