Parmesan Chicken Tuscan Gnocchi Crockpot Recipe Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and pat them dry. Julienne the sun-dried tomatoes if they aren't already sliced. Measure out the broth, cream, and cheeses. Have your slow cooker ready and plugged in.

No need to preheat it. If you're using shelf-stable gnocchi, there's no need to boil them first — they'll cook perfectly in the slow cooker. This recipe is all about minimal prep, so keep it simple.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the potato gnocchi and julienned sun-dried tomatoes over the chicken. Pour the chicken broth and heavy cream over everything. Do not stir; the layers will meld during cooking.
   Look for The chicken is covered with gnocchi and tomatoes, and the liquid reaches about halfway up the sides.
   Tip Use cold broth straight from the fridge; it helps keep the chicken moist as the slow cooker heats gradually.
2. 2Top with Cheeses
   Sprinkle the shredded Italian cheese blend and the grated Parmigiano-Reggiano evenly over the top of the mixture. Do not stir. Cover the slow cooker with the lid.
   Look for The top is fully covered with a blanket of shredded and grated cheese.
   Tip Grind the Parmesan fresh for the best melt and flavor; pre-grated cheese may clump.

The slow cooker is filled with raw chicken, gnocchi, tomatoes, and liquid, topped with a generous layer of cheese.

The ingredients are layered, not stirred, so you'll see distinct layers: chicken at the bottom, gnocchi and tomatoes in the middle, and a blanket of cheese on top. The liquid should be visible around the edges. This is the point where you put the lid on and let it work.

Slow Cook

3. 3Cook on Low
   Set the slow cooker to low and cook for 4 hours, or until the chicken is cooked through and the gnocchi are tender. Avoid lifting the lid during the first 3 hours to keep the heat steady. The cheese will melt into the sauce and form a golden crust.
   Look for The sauce is bubbling gently around the edges, and the cheese has melted into a golden, bubbly layer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin at the end, let it cook uncovered for 15 minutes to thicken slightly.
4. 4Check Chicken Temperature
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer. Insert the thermometer into the thickest piece of chicken. Once it registers 165°F (74°C), the chicken is safe to eat.
   Look for The thermometer reads at least 165°F (74°C) in the thickest cube.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking for 30 more minutes and check again.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The cheese has melted into a golden, bubbly crust, and the aroma is rich and savory. The chicken should be cooked through, and the gnocchi tender. Use a thermometer to confirm the chicken reaches 165°F (74°C). The sauce may look slightly separated but will come together with stirring.

Finish and Serve

5. 5Stir Gently
   Using a wooden spoon, gently stir the mixture to combine the melted cheese into the sauce. Be careful not to break up the gnocchi. The sauce should be creamy and slightly thickened, coating the chicken and gnocchi.
   Look for The sauce is smooth and creamy, with ribbons of melted cheese throughout.
   Tip Stir in a folding motion to keep the gnocchi intact.
6. 6Serve the Dish
   Spoon the chicken and gnocchi onto plates or into bowls, making sure to get plenty of the creamy sauce. Garnish with extra grated Parmesan if desired, and serve hot.
   Look for Steam rises from the creamy, cheesy mixture as it's spooned out.
   Tip Serve with crusty bread to soak up every bit of the sauce.

After stirring, the sauce is creamy and smooth, coating the chicken and gnocchi. The cheese is fully integrated, and the dish is steaming hot. Spoon it onto plates, making sure each serving gets plenty of sauce. The gnocchi are soft and pillowy, the chicken tender, and the sauce rich with sun-dried tomato flavor. Serve immediately for the best texture.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using frozen gnocchi, which can turn mushy; stick to fresh or shelf-stable. Overcooking can make the gnocchi fall apart, so check at the 4-hour mark.

Also, don't skip the step of cutting the chicken into even cubes — uneven pieces will cook at different rates. Finally, resist the urge to stir during cooking; stirring can break up the gnocchi and disrupt the cheese crust.

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 but not mushy. The sauce should be creamy and slightly thickened, with the cheese fully melted and golden on top.

If the sauce seems too thin, remove the lid and let it cook on high for 15 minutes to reduce. The gnocchi should offer no resistance when pierced with a fork, and the chicken should shred easily.

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