Crockpot Mozzarella Chicken Tuscan Gnocchi

This Crockpot Mozzarella Chicken Tuscan Gnocchi is the ultimate dump-and-go dinner. Just layer chicken, gnocchi, sun-dried tomatoes, and two kinds of cheese in the slow cooker, then walk away.

Hours later, you come back to a bubbling pot of creamy, cheesy pasta that tastes like it took far more effort. Perfect for busy weeknights when you want comfort food without the fuss.

Slow cooker dinners are a lifesaver, and this one is a standout. Tender chicken bites and pillowy gnocchi simmer in a rich sun-dried tomato cream sauce, finished with melted mozzarella and cream cheese.

The result is a hearty, satisfying meal that feels indulgent but requires minimal prep. Just dump everything in, set the timer, and let the slow cooker work its magic. Serve it straight from the pot or over a plate for a beautiful presentation.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking on low heat for several hours allows the chicken to become incredibly tender while the gnocchi absorb the flavorful broth and cream.

The gentle heat melts the cream cheese and mozzarella into a velvety sauce without the risk of scorching or curdling that can happen on the stovetop.

This recipe is designed for convenience. By layering the ingredients without stirring, you create a self-saucing dish. The cream cheese softens and spreads as it melts, while the mozzarella forms a golden top.

The result is a cohesive, creamy sauce that coats every gnocchi and chicken piece, with minimal effort and maximum flavor.

Notes and substitutions

Choose boneless, skinless chicken breasts and cut them into uniform bite-sized cubes for even cooking. Whole-milk mozzarella melts more smoothly than part-skim, giving a stretchy, gooey texture. Sun-dried tomatoes packed in oil add extra richness; drain them before measuring to avoid an overly oily sauce.

Potato gnocchi are the star here—they hold up well in the slow cooker and become soft and pillowy. Look for shelf-stable gnocchi in the pasta aisle. If using fresh or frozen gnocchi, adjust the cook time slightly and check for tenderness at the 3-hour mark. The chicken broth can be low-sodium; adjust seasoning if needed.

• chicken breasts: Boneless skinless chicken thighs can be used; cook time may be slightly shorter, and the meat will be even more tender.
• potato gnocchi: Cauliflower gnocchi works but may need less cooking time; check for doneness at 3 hours.
• chicken broth: Vegetable broth can be used for a slightly milder flavor.
• sun-dried tomatoes in oil: Dry-packed sun-dried tomatoes can be rehydrated in warm broth before adding.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon or spatula
• Serving spoon