Crockpot Chicken Tuscan Gnocchi: Dump-and-Go Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality sun-dried tomatoes packed in oil; they add a rich, tangy note.

If you prefer a thicker sauce, let the dish sit for 10 minutes after cooking to allow the sauce to set slightly. For a spicy kick, add a pinch of red pepper flakes along with the other seasonings.

This recipe is incredibly versatile. You can add spinach or kale during the last 30 minutes of cooking for extra greens.

To make it a complete meal, serve with a side of crusty bread or a simple green salad. The leftovers taste even better the next day as the flavors continue to meld.

Variations

• Add Spinach: Stir in 2 cups of fresh spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and nutrients. This is a great way to incorporate more greens into the meal.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce for a subtle heat. The spice complements the creamy sauce and adds a new dimension of flavor without overpowering the dish.
• Vegetarian Version: Replace the chicken with 2 cups of mixed mushrooms and use vegetable broth. Sauté the mushrooms first for extra flavor, then follow the same steps. The result is a hearty, meatless Tuscan gnocchi that is just as satisfying.
• Herb Swap: Use fresh herbs like basil, oregano, and thyme instead of dried Italian seasoning. Add them at the end of cooking to preserve their bright flavor. This gives the dish a fresh, garden-like taste.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth 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 medium-low heat, stirring occasionally, until heated through. Add a little broth or milk to restore the creamy texture.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of broth or milk to restore the creamy consistency.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. This makes the recipe even more convenient for busy days.

Serving ideas

Serve the chicken Tuscan gnocchi hot, straight from the slow cooker. Spoon generous portions into shallow bowls, ensuring each serving gets plenty of creamy sauce and tender chicken.

Garnish with fresh herbs like parsley or basil if desired, though the video does not show this. The dish is hearty enough to be a standalone meal.

Pair it with a crisp green salad tossed in a light vinaigrette to balance the richness, or serve with warm garlic bread to soak up every last bit of the delicious sauce.

For a low-carb option, serve over steamed vegetables instead of gnocchi. This dish is sure to become a family favorite.

Frequently asked questions

Recipe card

Crockpot Chicken Tuscan Gnocchi: Dump-and-Go Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breast tenderloins, cut into bite-size pieces
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 8 oz cream cheese, softened and cut into chunks
• 2 cups shredded whole-milk mozzarella
• 3 cloves garlic, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the chicken Tuscan gnocchi hot, straight from the slow cooker. Spoon into bowls and enjoy the creamy, cheesy goodness.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

45 g

Fat

30 g

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