Parmesan Chicken Tuscan Gnocchi Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality chicken broth and heavy cream. The broth adds savory depth, while the cream provides richness.

If you prefer a lighter sauce, you can substitute half-and-half, but the sauce will be thinner. Also, don't skip the sun-dried tomatoes — they add a sweet-tart chewiness that balances the creamy sauce.

To make this dish even easier, you can prep the chicken and tomatoes the night before and store them in the fridge. In the morning, just dump everything into the slow cooker and go. If you have leftovers, the gnocchi will absorb more sauce overnight, so add a splash of broth when reheating to loosen it up.

Variations

• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 15 minutes of cooking. The heat will wilt the spinach, adding color and a mild, earthy flavor that pairs well with the creamy sauce.
• Use Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. They are more forgiving and stay moist during the long cooking time. Cut them into cubes and follow the same steps.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño along with the broth for a subtle heat. The spice will balance the richness of the cream and cheese.
• Swap the Gnocchi: If you can't find potato gnocchi, use small pasta shells or tortellini. Adjust the cooking time accordingly; pasta may cook faster, so check at the 3-hour mark.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The gnocchi will continue to absorb the sauce, so the dish will thicken.

When reheating, add a little chicken broth or cream to restore the creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

This recipe is perfect for meal prep. 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.

You can also cook the full dish ahead and refrigerate it; it reheats well. For best results, add a splash of broth when reheating to keep the sauce creamy.

Serving ideas

Serve this dish hot, straight from the slow cooker for a casual weeknight dinner, or plate it elegantly on white porcelain for a more formal meal. A crisp green salad with a lemony vinaigrette makes a bright counterpoint to the rich, creamy sauce. Crusty bread is essential for sopping up every last bit of the Parmesan cream.

This dish is substantial enough to be a main course on its own, but it also pairs beautifully with roasted vegetables or a simple side of sautéed spinach.

For a complete Tuscan-inspired spread, serve with a glass of crisp Pinot Grigio or a light Chianti. The leftovers are just as delicious the next day, if they last that long.

Frequently asked questions

Recipe card

Parmesan Chicken Tuscan Gnocchi Crockpot Recipe

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 16 oz potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

35 g

Fat

26 g

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