Slow Cooker Chicken Tuscan Gnocchi with Provolone Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into uniform bite-sized cubes so they cook evenly. If using chicken breasts, try to choose ones that are similar in size.

And don't skip draining the sun-dried tomatoes — too much oil can make the sauce greasy. If you like a little heat, add a pinch of red pepper flakes with the other seasonings.

To thicken the sauce, remove the lid during the last 15-20 minutes of cooking. To thin it, stir in a splash of warm broth or milk.

The gnocchi will absorb liquid as they sit, so if you have leftovers, you may need to add a little broth when reheating. This dish is best served fresh, but it still tastes great the next day.

Variations

• Add Greens: Stir in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking. The greens will wilt into the sauce, adding color and a mild earthy flavor.
• Use Chicken Thighs: Swap the chicken breasts for boneless, skinless thighs, cut into cubes. Thighs stay especially moist and tender during the long slow cook, and they add a richer flavor.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne along with the other ingredients. The heat cuts through the creamy sauce and gives the dish a pleasant kick.
• Swap the Cheese: Use shredded mozzarella or a Italian cheese blend instead of provolone. For a sharper flavor, mix in some grated Parmesan or pecorino romano with the provolone.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to keep the sauce creamy.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat individual portions in the microwave, stirring halfway.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of broth or milk when reheating to restore the creamy texture.

All the ingredients can be prepped ahead: cube the chicken, drain the tomatoes, and grate the cheese. Store them separately in the refrigerator for up to 24 hours. When ready to cook, layer everything in the slow cooker as directed. The cook time remains the same.

Serving ideas

Serve this creamy chicken gnocchi hot, straight from the slow cooker. Spoon generous portions into shallow bowls so the sauce pools around the gnocchi.

A sprinkle of fresh parsley or basil adds a bright finish. Crusty bread is perfect for sopping up the extra sauce, and a simple green salad with lemon vinaigrette balances the richness.

This dish is hearty enough to be a complete meal on its own, but it also pairs well with roasted vegetables or a light soup.

For a more indulgent dinner, top each serving with extra shredded provolone and let it melt. The leftovers are just as delicious — simply reheat gently and enjoy.

Frequently asked questions

Recipe card

Slow Cooker Chicken Tuscan Gnocchi with Provolone

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

35 g

Fat

22 g

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