Crockpot Boursin Chicken Tuscan Gnocchi: A 10-Minute Prep, Set-and-Forget Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality potato gnocchi and avoid overcooking—check the dish at the minimum recommended time.

If you prefer a thicker sauce, remove the lid for the last 15 minutes of cooking to let some liquid evaporate. For extra richness, stir in a splash of heavy cream just before serving.

This recipe is endlessly adaptable: add a handful of fresh spinach in the last 30 minutes for a pop of green, or swap the chicken for Italian sausage (cook until 160°F/71°C). The slow cooker method is forgiving, so feel free to make it your own.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and a mild, earthy flavor that complements the creamy cheese.
• Use Chicken Thighs: Replace the chicken breasts with boneless, skinless chicken thighs. They are more forgiving and stay extra juicy. Cook until the thighs reach 165°F (74°C) as well.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes along with the other ingredients for a subtle heat that balances the richness. Or serve with a drizzle of hot honey for a sweet-spicy kick.
• Swap the Gnocchi: Use cauliflower gnocchi for a lighter option. Note that cauliflower gnocchi may cook faster, so check for doneness at 2 hours on LOW. Adjust the broth amount if needed.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a splash of chicken broth to restore the creamy texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or milk to loosen it.

Reheat gently in the microwave or on the stovetop until hot and bubbling. The gnocchi may soften further upon reheating, but the flavor will remain delicious.

You can assemble the raw ingredients in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then place the insert in the slow cooker and cook as directed.

If cooking from cold, add 30 to 45 minutes to the cooking time. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this creamy chicken and gnocchi in shallow bowls, with a side of crusty bread to soak up every last drop of the sauce. A simple green salad with a lemony vinaigrette balances the richness. For a more substantial meal, pair it with roasted asparagus or sautéed spinach.

This dish is hearty enough to stand alone, but it also works well as a side for grilled chicken or steak.

Garnish with fresh basil or parsley if you have it—though the Boursin already brings plenty of herb flavor. Leftovers make a fantastic lunch the next day, served warm or even cold straight from the fridge.

Frequently asked questions

Recipe card

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

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 16 oz potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 cup chicken cream broth (or chicken broth plus 2 tbsp heavy cream)
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 cup shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

510

Protein

35 g

Carbohydrates

42 g

Fat

22 g

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