Slow Cooker Chicken Tuscan Gnocchi with Provolone Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and measure all the ingredients. Drain the sun-dried tomatoes if they are packed in oil. Grate the provolone if it's not pre-shredded.

Have a 6-quart slow cooker ready. No need to preheat or brown anything — this is a true dump-and-go meal. Set out measuring cups and a spoon for stirring, and you're ready to layer.

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 the drained julienned sun-dried tomatoes over the chicken. Pour the chicken broth over everything. Stir gently to combine, making sure the chicken is mostly submerged in the liquid.
   Look for The chicken, gnocchi, and tomatoes should be evenly distributed in the slow cooker, with the broth pooling at the bottom.
   Tip If using frozen gnocchi, there is no need to thaw — just add it directly to the slow cooker.
2. 2Top with Cheeses
   Spoon dollops of the whole-milk ricotta over the top of the mixture. Sprinkle the shredded provolone cheese evenly over everything, covering the surface. Do not stir after adding the cheeses — they will melt and create a creamy sauce as the slow cooker works.
   Look for The top of the slow cooker mixture is covered with white ricotta dollops and a blanket of shredded provolone.
   Tip Using whole-milk ricotta and full-fat provolone gives the richest, creamiest result. Low-fat cheeses can turn grainy.

After layering the chicken, gnocchi, tomatoes, and broth, the slow cooker insert is filled with a colorful mixture. The ricotta dollops and provolone shreds sit on top, creating a patchwork of white and golden yellow.

The aromas of sun-dried tomatoes and cheese are already promising. No heat has been applied yet, but the ingredients are ready.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 4 to 5 hours, until the chicken is cooked through and tender and the gnocchi are soft and have absorbed some of the sauce. Do not lift the lid during the first 3 hours of cooking — the trapped heat and steam are essential for even cooking.
   Look for The sauce will be bubbling gently around the edges, and the kitchen will smell rich and savory.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW is key — HIGH can make the chicken tough and the gnocchi mushy.
4. 4Check Chicken Temperature
   After 4 hours, check the chicken for doneness. Use an instant-read thermometer inserted into the thickest piece of chicken; it must read at least 165°F (74°C). The chicken should be fork-tender and no longer pink in the center. If the temperature is below 165°F (74°C), continue cooking in 15-minute increments until it reaches that safe temperature.
   Look for The chicken is opaque throughout and shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce looks too thin at this point, leave the lid off for the last 15 minutes of cooking to let it thicken slightly.

After 4 hours on low, the slow cooker is bubbling gently around the edges. The cheese has melted into a creamy sauce, and the kitchen smells rich and savory. The chicken is tender and cooked through, and the gnocchi are soft. The sauce is glossy and coats the back of a spoon. Everything looks luscious and inviting.

Stir and Serve

5. 5Stir and Adjust
   Once the chicken is fully cooked, gently stir the mixture to combine the melted cheeses into a creamy sauce. The gnocchi should be tender but not falling apart. Taste and season with salt and pepper if desired. If the sauce seems too thick, stir in a splash of warm chicken broth or water to loosen it.
   Look for The sauce is creamy and coats the gnocchi and chicken evenly; the cheese is fully melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Be gentle when stirring so the gnocchi stay intact.
6. 6Serve and Enjoy
   Spoon the hot chicken Tuscan gnocchi onto serving plates or into bowls. Garnish with fresh herbs, such as chopped parsley or basil, if desired. Serve immediately while hot and creamy.
   Look for The dish is bubbling hot, creamy, and aromatic.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Pair with a simple green salad or crusty bread to soak up the extra sauce.

Once stirred, the sauce is smooth and creamy, with the chicken and gnocchi evenly coated. The sun-dried tomatoes add pops of red, and the melted cheese strings from the spoon. The dish is hot, fragrant, and ready to plate. It looks like a slow-cooked Tuscan comfort meal, and it tastes even better.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cook time. Another is using high heat, which can make chicken tough and gnocchi mushy.

Also, don't stir the cheeses in too early — let them melt on top to form a creamy sauce. Finally, avoid overcooking: check for doneness at the minimum time and add more time only if needed.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of at least 165°F (74°C) and is tender enough to shred with a fork.

The gnocchi should be soft and pillowy, not crunchy or chalky, and the sauce should be creamy and slightly thickened. If the sauce looks thin, cook uncovered for 10-15 minutes to let it reduce. Taste and adjust seasoning before serving.

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