There’s something about a slow cooker meal that whispers of comfort and ease. I remember one evening last fall, when the sky dimmed early and the air turned crisp, I set this chicken gnocchi to cook before I got distracted by a book I couldn’t put down. The house slowly filled with the scent of garlic and herbs, and every now and then I’d peek in, wondering if it was done yet, even though I knew it needed hours. When I finally sat down with a big bowl, the creamy broth had thickened just right, and the gnocchi was tender, almost melting on the tongue. The warm spinach added a fresh pop, and the cheese on top was this perfect melty blanket. I wasn’t in a rush to finish it, not really. It was the kind of dinner that made the slow wait worth it, even if I got a little impatient somewhere around hour three.
Why You’ll Love It:
- Hands-off cooking means more time to unwind or get other things done — though you might find yourself checking the crockpot a little too often.
- The creamy texture feels indulgent without being fussy or complicated.
- It’s a crowd-pleaser that’s hearty enough for leftovers but doesn’t feel heavy.
- Using the slow cooker means the chicken turns out tender every single time, though the gnocchi can be a bit soft if you leave it too long.
If you’re new to slow cooker recipes, this one is a gentle introduction — no need to babysit or worry about complicated timing.
PrintSlow Cooker Chicken Gnocchi
A comforting and creamy slow cooker chicken gnocchi recipe that combines tender chicken, soft gnocchi, spinach, and a flavorful broth for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1 (10-ounce) package refrigerated potato gnocchi
3 cups fresh baby spinach
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, dried thyme, dried basil, salt, and black pepper over the chicken.
Pour the chicken broth over all the ingredients in the slow cooker.
Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Stir in the heavy cream, baby spinach, and gnocchi.
Cover and cook on high for an additional 30 minutes, until the gnocchi is tender and the spinach is wilted.
Stir in the shredded mozzarella and grated Parmesan cheese until melted and combined.
Serve hot and enjoy.
Kitchen Notes: I usually use a standard slow cooker and find it’s forgiving with timing, but if yours runs hot, you might want to check the gnocchi a bit earlier. This dish pairs wonderfully with a simple green salad or some crusty bread to soak up the creamy sauce. If you want to switch things up, try swapping mozzarella for a sharper cheese or adding mushrooms for an earthier flavor. Sometimes, I toss in a pinch of red pepper flakes for a subtle kick, but that’s just me experimenting. It’s pretty flexible, which is nice when you’re cooking on a whim.
FAQ:
Q: Can I prep this the night before?
A: Yes, you can assemble the ingredients in the slow cooker insert and refrigerate overnight. Just add extra cooking time in the morning to compensate for the cold start.
Q: What if I don’t have fresh spinach?
A: Frozen spinach works too; just thaw and drain it well before adding to avoid extra liquid.
Q: Can I use store-bought cooked chicken instead of raw?
A: You can, but the slow cooker won’t infuse as much flavor, and the chicken might become a bit overcooked if heated too long.
When dinner calls for something cozy, this slow cooker chicken gnocchi fits right in. Give yourself the gift of a meal that waits patiently while you slow down, too.