Crockpot Boursin Chicken Tuscan Gnocchi – 10-Minute Prep Tips, FAQ & printable recipe

Tips for success

For the best texture, use shelf-stable potato gnocchi rather than fresh or frozen. They hold up better to the long, slow cooking. If you only have frozen gnocchi, add them during the last 30 minutes of cooking to prevent them from turning to paste.

Also, cut the chicken tenders into uniform 2-inch pieces so they cook at the same rate. This ensures no dry spots and no undercooked bites.

The sauce will look thin right after stirring, but it thickens as it sits. If you prefer a thicker sauce, remove the lid and let the slow cooker sit on warm for 10 to 15 minutes before serving.

You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water if you’re in a hurry. For extra richness, finish with a knob of butter or a splash of heavy cream – though the Boursin already makes it plenty creamy.

Variations

• Add Spinach: Stir in 3 cups of fresh baby spinach during the last 15 minutes of cooking. The heat will wilt it into the sauce, adding color and a mild, earthy flavor. No need to chop – the leaves will break down as you stir.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the other ingredients. You can also use spicy Italian sausage instead of chicken for a heartier, more assertive dish. Cook the sausage first, then crumble it in.
• Use Shrimp: Swap the chicken for 1 1/2 pounds of large shrimp, peeled and deveined. Add the shrimp during the last 30 minutes of cooking to avoid overcooking. The shrimp will turn pink and opaque when done. Serve over extra gnocchi or polenta.
• Creamy Mushroom Version: Add 8 ounces of sliced cremini mushrooms along with the chicken. The mushrooms will release moisture and add an earthy depth to the sauce. Increase the broth to 1 1/2 cups to compensate for the extra liquid.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.

Freezer

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

Reheat

Reheat in a saucepan over low heat, stirring often, or in the microwave in 30-second bursts. Add a little broth or milk to restore a creamy texture.

Leftovers can be refrigerated in an airtight container for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of broth or water when reheating. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, which can make the gnocchi fall apart.

You can assemble the entire dish in the slow cooker insert the night before. Layer the chicken, gnocchi, tomatoes, broth, Boursin, and fontina, then cover and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time because the ingredients start cold. This makes it perfect for busy weekdays.

Serving ideas

Serve this creamy chicken gnocchi in shallow bowls with a large spoon so you can capture plenty of sauce. A side of crusty bread or garlic bread is ideal for soaking up every last drop.

For a lighter touch, add a simple green salad with a lemony vinaigrette – the acidity will cut through the richness. You can also top with fresh basil or parsley for a pop of color.

This dish is a meal in itself, but it also pairs well with roasted vegetables like broccoli or asparagus. If you’re feeding a crowd, set up a toppings bar with extra grated Parmesan, red pepper flakes, and fresh herbs. The leftovers are just as delicious the next day, so consider doubling the recipe – just make sure your slow cooker is large enough.

Frequently asked questions

Recipe card

Crockpot Boursin Chicken Tuscan Gnocchi – 10-Minute Prep

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 1 wheel (5.2 oz) garlic and fine herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

38 g

Fat

24 g

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