Crockpot Chicken Tuscan Gnocchi: Dump-and-Go Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-size pieces and mince the garlic. Drain the sun-dried tomatoes if they are packed in oil.

Measure all the ingredients, so everything is ready to add to the slow cooker. Having all the components prepped will make the assembly quick and effortless.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken pieces in the bottom of a 6-quart slow cooker. Add the gnocchi, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Pour the chicken broth over everything and stir gently to combine.
   Look for The ingredients should be evenly distributed in the slow cooker.
   Tip If the gnocchi is fresh, it will cook faster than shelf-stable; adjust cooking time accordingly.
2. 2Add the Cream Cheese and Mozzarella
   Place the cream cheese chunks on top of the mixture, then sprinkle the mozzarella over the top. Do not stir; just cover the slow cooker.
   Look for The cream cheese and mozzarella should be visible on top of the other ingredients.
   Tip Cutting the cream cheese into chunks helps it melt more evenly.

At the end of this phase, the slow cooker is filled with colorful ingredients: pink chicken, pale gnocchi, deep red sun-dried tomatoes, and white cheese on top.

The aromas of garlic and herbs are already noticeable. The cream cheese and mozzarella are still in solid pieces, but they will melt during cooking.

Slow Cooking and Melting

3. 3Slow Cook Until Chicken Is Tender
   Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender. The sauce will be bubbly and the cheese melted.
   Look for The chicken should reach an internal temperature of 165°F (74°C) and the sauce should be bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For the most tender chicken, use the low setting. Avoid opening the lid during cooking to keep the heat in.
4. 4Stir to Combine the Sauce
   Once the chicken is fully cooked, stir the mixture well to combine the melted cream cheese and mozzarella into a smooth, creamy sauce. The gnocchi should be tender and the chicken should shred easily with a fork.
   Look for The sauce should be thick and creamy, coating the chicken and gnocchi evenly.
   Tip If the sauce seems too thick, add a splash of warm broth or milk to thin it slightly.

After slow cooking, the sauce is bubbling and fragrant. The cream cheese and mozzarella have melted into a creamy, golden sauce. The chicken is cooked through and tender, and the gnocchi are soft. The kitchen smells of garlic, herbs, and rich cheese.

Stir and Serve

5. 5Serve Hot
   Serve the chicken Tuscan gnocchi hot, straight from the slow cooker. Spoon into bowls and enjoy the creamy, cheesy goodness.
   Look for The dish should be steaming and the cheese stretchy.
   Tip For a lighter meal, serve over a bed of greens or with a side salad.

After stirring, the sauce is smooth and velvety, coating every piece of chicken and gnocchi. The dish looks like a creamy, cheesy pasta bake. It's steaming hot and ready to be served. The cheese pulls in long, stretchy strands as you spoon it out.

Common mistakes

One common mistake is overcooking the gnocchi, which can turn mushy. Add the gnocchi later in the cooking process if using fresh or if you prefer firmer texture.

Another mistake is opening the slow cooker lid frequently, which releases heat and extends cooking time. Also, avoid using low-fat cream cheese, as it may not melt as smoothly. Finally, ensure the chicken is fully cooked before serving.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred with a fork.

The gnocchi should be soft and cooked through, and the sauce should be thick, creamy, and bubbling. The cheese should be fully melted and integrated into the sauce, creating a cohesive, luscious texture.

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