Crockpot Mozzarella Chicken Tuscan Gnocchi Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and measure all ingredients. Soften the cream cheese by leaving it at room temperature for 20-30 minutes or microwaving it briefly.

Drain the sun-dried tomatoes if packed in oil. Have a 6-quart slow cooker ready. No need to preheat or grease the insert—just add the ingredients as directed.

Instructions

Layer and Go

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread the potato gnocchi and julienned sun-dried tomatoes over the chicken. Pour the chicken broth evenly over everything.
   Look for The chicken forms a single layer, with gnocchi and tomatoes scattered on top.
   Tip Cut chicken into uniform bite-sized pieces so they cook evenly.
2. 2Add the Cheeses
   Place the softened cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir—the cheese will melt and create a creamy sauce as it cooks.
   Look for The cream cheese sits in the center, surrounded by mozzarella.
   Tip Soften the cream cheese beforehand for easier melting.

After layering, the slow cooker contains a neat pile of chicken, gnocchi, tomatoes, and cheese.

The cream cheese sits in the center, and mozzarella covers the top. The scene looks tidy and appetizing, with the raw ingredients waiting to transform.

Slow Simmer

3. 3Cook on Low
   Cover the slow cooker and cook on low for 3 to 4 hours, until the chicken is cooked through and the gnocchi are tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to stir too early; the cheese needs time to melt into the sauce.
4. 4Stir and Check Temperature
   After 3 hours, stir the mixture gently to combine the melted cheeses into a creamy sauce. Check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. If not, continue cooking for another 30 minutes.
   Look for The sauce should be smooth and the chicken tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Insert the thermometer into the thickest piece of chicken to get an accurate reading.

About 3 hours in, the slow cooker is bubbling gently around the edges. The cheese has melted into a creamy sauce, and the aroma of sun-dried tomatoes and garlic fills the kitchen. The chicken is nearly cooked, and the gnocchi are plumping up.

Creamy Finish

5. 5Serve
   Once the chicken is cooked through and the gnocchi are tender, serve immediately. Use a large spoon to scoop the creamy chicken and gnocchi onto plates. Garnish with fresh basil if desired, though the video does not include it.
   Look for The sauce is creamy and the cheese stretches as you spoon it.
   Tip Serve with crusty bread to soak up any extra sauce.

After stirring, the sauce is smooth and rich, coating every gnocchi and chicken piece. The mozzarella stretches as you lift the spoon. The dish looks like a hearty Tuscan pasta bake, with steam rising and a golden hue from the cheese.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cook time. Another is adding too much broth, which can make the dish soupy.

Stick to the measured amount. Also, avoid stirring the cheese in too early—let it melt naturally to prevent clumping. Finally, don't overcook the gnocchi, or they'll become mushy; check at 3 hours.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the gnocchi are tender with no raw flour taste. The sauce should be creamy and slightly thickened, with the cheese fully melted.

If the sauce seems too thin, let it cook uncovered for an additional 15-20 minutes to reduce. The gnocchi should be soft but not mushy.

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