Slow Cooker Chicken Tuscan Gnocchi with Provolone

This slow cooker chicken Tuscan gnocchi is the kind of dinner that feels like a warm hug in a bowl. Tender chicken, pillowy gnocchi, and sun-dried tomatoes simmer together in a creamy ricotta-provolone sauce that turns rich and velvety as it cooks.

Just dump everything into the slow cooker, set it, and forget it — dinner is ready when you are. It's a simple, satisfying meal that makes any weeknight feel special.

This recipe brings together the cozy flavors of Tuscany in the easiest possible way. Cubed chicken breasts, store-bought gnocchi, and sun-dried tomatoes are layered in a slow cooker with chicken broth, then topped with dollops of ricotta and a blanket of provolone.

As the slow cooker works its magic, the cheeses melt into a luscious sauce that coats every bite. The result is a hearty, creamy pasta dish that tastes like it simmered all day — because it did.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. By cooking on low for several hours, the chicken becomes meltingly tender, and the gnocchi absorb the savory broth and cheese flavors without turning mushy.

The gentle, even heat allows the ricotta and provolone to meld into a silky sauce that clings to every ingredient. It's a hands-off method that delivers consistently creamy, comforting results.

Layering the ingredients in the order they are added is key. The chicken sits at the bottom, where it cooks through completely, while the gnocchi and tomatoes sit above, soaking up the liquid. The cheeses go on top, melting slowly and creating a rich, golden crust. This simple assembly ensures everything cooks evenly and the final dish has the perfect texture.

Notes and substitutions

Use boneless, skinless chicken breasts or thighs — both work well. Chicken thighs stay especially moist and forgiving in the slow cooker.

For the gnocchi, shelf-stable potato gnocchi is the most convenient; frozen also works, just add a little extra cook time. Sun-dried tomatoes packed in oil add the most flavor; drain them well before adding so the sauce isn't oily.

Whole-milk ricotta and full-fat provolone give the creamiest, most decadent sauce. Low-fat or part-skim cheeses can separate or become grainy in the slow cooker. If you prefer a sharper flavor, swap some of the provolone for Parmesan or pecorino. The recipe is flexible — feel free to add spinach or mushrooms, but keep the sauce proportions the same.

• boneless skinless chicken breasts: boneless skinless chicken thighs, cut into bite-sized cubes — they stay even more tender in the slow cooker.
• potato gnocchi: store-bought shelf-stable gnocchi works perfectly; frozen gnocchi can be used without thawing, but add 30 minutes to the cook time.
• whole-milk ricotta: part-skim ricotta or cottage cheese (blended smooth) can be used for a lighter sauce.
• shredded provolone: shredded mozzarella or a blend of Italian cheeses gives a similar melt and flavor.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Serving spoon
• White dinner plate (for serving)