Crockpot Boursin Chicken Tuscan Gnocchi – 10-Minute Prep Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If using chicken breast tenderloins, trim any excess fat or silver skin. Measure out the gnocchi, sun-dried tomatoes, and broth.

Grate the fontina if you bought it in a block. Have the Boursin at room temperature – it will melt faster. No need to pre-cook anything; this recipe is designed to be a true dump-and-go meal.

Instructions

Layer and Walk Away

1. 1Layer the Ingredients
   Place the chicken tenders in the bottom of a 6-quart slow cooker. Scatter the gnocchi and sun-dried tomatoes over the chicken. Pour the chicken broth evenly over everything. Place the wheel of Boursin cheese in the center, then sprinkle the fontina over the top.
   Look for The slow cooker should be about half full with the ingredients in an even layer.
   Tip Do not stir before cooking – the layers melt together as it cooks.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 4 hours, or on HIGH for 2 hours. Do not open the lid during the first 3 hours on LOW or the first 1 1/2 hours on HIGH, as the heat escapes and extends cooking time.
   Look for The sauce will look thin at first but will thicken as the cheese melts.
   Tip If using a larger slow cooker, check at the shorter end of the time range.

At the end of this phase, the slow cooker is filled with raw chicken, gnocchi, tomatoes, and cheese. The Boursin sits like a snowy island in the center. Nothing has started to cook yet, but the aromas of garlic and herbs are already promising. Before moving on, double-check that the lid is sealed and the slow cooker is set to the correct time.

Slow Simmer to Tender

3. 3Check Chicken Temperature
   After 4 hours on LOW (or 2 hours on HIGH), gently stir the mixture. Check the internal temperature of the chicken with an instant-read thermometer. The chicken is safe to eat when it reaches 165°F (74°C).
   Look for The chicken should be fork-tender and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not yet done, cover and cook for another 20 to 30 minutes.
4. 4Stir and Break Up Cheese
   Stir the mixture thoroughly, gently breaking up the Boursin wheel and folding it into the sauce. The sauce should look creamy and slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
   Look for The Boursin should be fully melted and the sauce a pale gold color.
   Tip Use a wooden spoon or silicone spatula to avoid breaking the gnocchi.

After the cooking time, the slow cooker is bubbling gently. The cheese has melted into a golden sauce, and the chicken is so tender it flakes with a fork. The gnocchi have plumped up and are floating among the creamy liquid. The kitchen smells intensely of garlic, herbs, and sun-dried tomatoes. Stir gently to combine – the sauce should look glossy and thick.

Scoop and Serve

5. 5Serve Immediately
   Spoon the chicken and gnocchi into shallow bowls or onto plates. The sauce will thicken as it rests. Serve hot, with extra fontina or fresh herbs if desired – though the dish is delicious as is.
   Look for The gnocchi should be tender and the chicken easily shredded with a fork.
   Tip If the sauce seems too thin, let the slow cooker sit uncovered for 5 minutes before serving.

The final dish is a creamy, steaming pile of tender chicken and pillowy gnocchi, each piece coated in a luxurious cheese sauce. The fontina pulls in long strands as you lift the spoon.

The sun-dried tomatoes add bright, tangy pops of color. Serve immediately – the dish is at its best right out of the slow cooker, with the sauce still bubbling and the cheese at its stretchiest.

Common mistakes

The most common mistake is overcooking the gnocchi, which turns them into mush. Stick to the 4-hour low or 2-hour high window and check at the shorter end. Another pitfall is lifting the lid too often – every time you open the slow cooker, you lose heat and extend cooking time.

Also, don’t stir the ingredients before cooking; the layers help the cheese melt evenly and prevent sticking. Finally, resist the urge to add extra liquid – the gnocchi and chicken release moisture as they cook.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and is fork-tender. The gnocchi should be tender but not mushy, and the sauce should be creamy and slightly thickened.

If the sauce looks thin, give it a good stir and let it sit uncovered for 5 minutes – it will thicken as it cools slightly. The cheese should be fully melted and the entire dish bubbling gently.

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