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

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and place them in the slow cooker. Measure the gnocchi, sun-dried tomatoes, and broth. Have the Boursin wheel and shredded fontina ready.

There's no need to pre-cook anything—everything goes in raw. If using a slow cooker liner, place it in now for easy cleanup. Make sure the slow cooker is on a heat-safe surface and you have a lid that fits snugly.

Instructions

Phase 1: Assemble the Layers

1. 1Layer the Ingredients
   Place the cubed chicken breast pieces in an even layer at the bottom of a 6-quart slow cooker. Scatter the potato gnocchi and julienned sun-dried tomatoes over the chicken. Pour the chicken cream broth over everything, making sure the liquid is evenly distributed.
   Look for The chicken is covered with a colorful mix of gnocchi and tomato strips.
   Tip No need to stir—layering keeps the gnocchi from turning mushy.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Scatter the shredded fontina over the top, covering the surface evenly.
   Look for The cheese sits on top, ready to melt into the sauce.
   Tip Keep the Boursin whole—it will break down as it heats, creating a creamy sauce.

The slow cooker insert holds a colorful mix: raw chicken cubes at the bottom, topped with gnocchi and sun-dried tomato strips, with the chicken cream broth pooling around.

The Boursin wheel sits proudly in the center, and the shredded fontina blankets the top. At this point, the ingredients are raw and separate, but the stage is set for a creamy transformation.

Phase 2: Slow-Cook to Perfection

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and tender. The sauce will be bubbling and the cheese fully melted.
   Look for The sauce is bubbling at the edges and the kitchen smells of garlic and herbs.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Stir gently once after 2 hours on LOW to help the Boursin melt into the sauce.

After a few hours, the slow cooker is bubbling gently. The Boursin has melted into a creamy, herb-flecked sauce, and the fontina has melded into the mixture. The chicken is tender and cooked through, and the gnocchi are soft and pillowy. The aroma of garlic and herbs fills the kitchen. Check that the chicken reaches 165°F (74°C) before proceeding.

Phase 3: Stir and Serve

4. 4Finish and Serve
   Once the chicken reaches 165°F (74°C) on an instant-read thermometer, stir everything gently to combine the creamy sauce. Serve hot directly from the slow cooker, or spoon onto plates. Garnish with extra fresh herbs if desired, but the dish is delicious as is.
   Look for The sauce is silky and coats the gnocchi and chicken evenly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker sauce, remove the lid and let it sit on 'keep warm' for 10 minutes before serving.

A quick stir turns the mixture into a luscious, cohesive dish. The sauce clings to the gnocchi and chicken, with sun-dried tomato pieces adding color and flavor. Serve hot, with steam rising and cheese stretching from the spoon. The plate shows a generous portion of creamy pasta, ready to be enjoyed.

Common mistakes

One common mistake is stirring the mixture too early, which can break up the gnocchi and make them mushy. Let the slow cooker do its job without interference for the first 2 hours. Another pitfall is using low-quality gnocchi that disintegrates; choose a sturdy brand.

Overcooking can also cause the sauce to separate—stick to the recommended times and check for doneness at the lower end. Finally, don't skip the chicken temperature check; undercooked chicken is a food safety risk.

How to tell it’s done

The dish is done when the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest piece. The sauce should be bubbling and the cheeses fully melted into a creamy, cohesive sauce.

The gnocchi should be tender but not falling apart—they will have absorbed some liquid and become soft. If the sauce seems too thin, let it sit uncovered on 'keep warm' for 10 minutes to thicken; if too thick, stir in a splash of broth.

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