Crockpot Mozzarella Chicken Tuscan Gnocchi Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into small, even cubes so they cook at the same rate. If you prefer larger chunks, increase the cook time slightly and check the temperature before serving.

The slow cooker is forgiving, but consistent sizes ensure everything is perfectly done at once.

To make the sauce extra creamy, use cream cheese that is fully softened. You can also add a splash of heavy cream at the end, but the video does not include it.

For a lighter version, use reduced-fat cream cheese, but the sauce may be slightly less rich. Always taste and adjust seasoning before serving.

Variations

• Add Spinach: Stir in 2 cups of fresh spinach during the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and nutrients. This is an easy way to incorporate greens without extra prep.
• Use Chicken Thighs: Substitute boneless skinless chicken thighs for breasts. Thighs are more forgiving and stay moist even with longer cooking. Cut them into cubes and follow the same instructions.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce along with the broth for a subtle heat. This complements the creamy sauce and sun-dried tomatoes without overpowering the dish.
• Vegetarian Version: Omit the chicken and add an extra cup of gnocchi or a can of drained chickpeas. Use vegetable broth instead of chicken broth. The cook time may be slightly shorter; check gnocchi at 2.5 hours.

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 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second intervals, stirring between, or on the stovetop over medium-low heat. Add a little broth to restore creaminess.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently in the microwave or on the stovetop over low heat until warmed through.

This recipe can be assembled ahead of time. Layer all ingredients in the slow cooker insert, cover, and refrigerate overnight.

When ready to cook, place the insert in the slow cooker and cook on low for 3-4 hours, adding 30 minutes to the cook time if starting from cold.

Serving ideas

Serve this dish as a main course with a side salad or crusty bread to soak up the creamy sauce. It also pairs well with steamed green beans or roasted asparagus.

For a heartier meal, serve over cooked pasta or rice, though the gnocchi makes it filling on its own.

Present the dish family-style in the slow cooker or transfer to a large serving bowl. Garnish with fresh basil or parsley if desired, though the video does not include it. The creamy, cheesy sauce is best enjoyed immediately while hot and bubbling.

Frequently asked questions

Recipe card

Crockpot Mozzarella Chicken Tuscan Gnocchi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

41 g

Fat

23 g

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