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

Tips for success

For the best texture, cut the chicken into uniform pieces so they cook evenly. If you're using chicken thighs, trim excess fat to keep the sauce from becoming greasy. Let the slow cooker do its job—resist the urge to peek.

The lid traps steam and heat, which is essential for the gnocchi to cook properly. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate.

This recipe is a great canvas for add-ins. A handful of fresh spinach stirred in at the end wilts beautifully and adds color. You can also add a pinch of red pepper flakes for heat or a squeeze of lemon juice to brighten the flavors.

For a gluten-free version, use gluten-free gnocchi and ensure your broth and cheese are gluten-free. The dish is also delicious topped with fresh basil or parsley just before serving.

Variations

• Spinach Add-In: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and a mild, earthy flavor that pairs beautifully with the sun-dried tomatoes and Parmesan.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. For extra punch, finish with a drizzle of hot honey or a sprinkle of Calabrian chili paste before serving.
• Mushroom & Herb: Sauté 8 oz of sliced cremini mushrooms with the garlic before adding to the slow cooker. Add a teaspoon of dried oregano and a sprig of fresh thyme to the broth for an earthy, aromatic depth.
• Lighter Cream: Replace the heavy cream with half-and-half or whole milk for a lighter sauce. To keep it creamy, stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of water during the last 20 minutes of cooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore the creamy sauce.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until hot. Add a splash of broth or cream if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of chicken broth or cream to loosen it. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until hot throughout. Avoid boiling, which can make the sauce separate.

You can assemble the uncooked 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.

If starting from cold, you may need to add 30-45 minutes to the cooking time. Alternatively, cook the entire dish, let it cool, and refrigerate for up to 3 days; reheat gently before serving.

Serving ideas

Spoon the creamy chicken and gnocchi into shallow bowls or onto plates, making sure to get some of the golden cheese from the top.

The dish is rich and satisfying on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the creaminess. Crusty bread or garlic bread is perfect for sopping up every last bit of sauce.

For a heartier meal, serve over cooked pasta, rice, or polenta. You can also pile it onto toasted sourdough for an indulgent open-faced sandwich. If you have leftovers, they make a fantastic filling for stuffed shells or a topping for baked potatoes. This recipe is generous, so it's great for feeding a crowd or for meal prep.

Frequently asked questions

Recipe card

Parmesan Garlic Chicken Tuscan Gnocchi Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into 1-inch pieces
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 1/2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Place the cubed chicken tenders in the bottom of the slow cooker. Scatter the gnocchi and sun-dried tomatoes over the chicken. Pour the chicken broth and heavy cream over everything, then add the minced garlic, salt, and pepper. Stir gently to combine, making sure the chicken is mostly submerged.
2. Sprinkle the shredded Italian four-cheese blend and the grated Parmigiano-Reggiano evenly over the top of the mixture. Do not stir—the cheese will melt and form a golden crust as it cooks.
3. Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through and tender. The gnocchi should be soft and the sauce bubbly. Do not lift the lid during the first 3 hours to keep the heat steady.
4. Gently stir the mixture to incorporate the melted cheese into the sauce. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, spooning the creamy chicken and gnocchi onto plates or into bowls.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

45 g

Fat

28 g

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