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–+ servings

Foolproof Crockpot Creamy Garlic Chicken Gnocchi

Come home to ultimate comfort! This easy, hearty Creamy Garlic Chicken Gnocchi Crockpot recipe is your delicious slow-cooked reward after a busy day.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Calories: 557
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh chopped sage
  • 1 head garlic, cloves peeled and left whole
  • kosher salt and black pepper
  • 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 tablespoons lemon juice
  • 2 tablespoons salted butter
  • 1 pound potato or cauliflower gnocchi
  • 1 1/2 cups shredded brussels sprouts
  • 1/3 cup heavy cream or canned full fat coconut milk
  • 1/3 cup freshly grated parmesan cheese
  • fresh basil for serving

Method
 

Crockpot
  1. Rub the chicken with olive oil, mustard, sage, thyme, salt, and pepper in the slow cooker bowl. Add the garlic cloves. Pour over the wine and lemon juice. Add the Parmesan rind, if using. Cover and cook on low for 3-4 hours or on high for 1-2 hours. Preheat the broiler to high. Remove the chicken from the slow cooker and place it on a baking sheet. Increase the slow cooker heat to high. Stir in the gnocchi, Brussels sprouts, and 1/2 cup water. Cover and cook for 15 minutes, or until the gnocchi are soft. Stir in the cream and Parmesan. Place the butter on the chicken, then broil for 1-3 minutes, until crisp. Serve the chicken over the gnocchi, topped with fresh basil. Enjoy!
Instant Pot
  1. Set the Instant Pot to sauté. Rub the chicken with olive oil, mustard, sage, thyme, garlic, salt, and pepper. Add the chicken to the Instant Pot and sear until golden brown on both sides, about 3 minutes per side. Add the garlic cloves. Pour over the wine and lemon juice. Add the Parmesan rind, if using, and butter. Cover and cook on high pressure for 6 minutes. Once cooking is complete, release the steam. Set the Instant Pot to sauté. Stir in the gnocchi, Brussels sprouts, and 1/2 cup water. Cook for 6-8 minutes, until soft. Stir in the cream and Parmesan. Serve the chicken over the gnocchi, topped with fresh basil. Enjoy!
Stove-Top
  1. Heat a large Dutch oven over medium-high heat. Rub the chicken with olive oil, mustard, sage, thyme, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine and lemon juice. Add the butter. Cover and cook for 10 minutes. Stir in the gnocchi, Brussels sprouts, and 1/2 cup water. Cook, stirring often, for another 6-8 minutes, or until soft. Stir in the cream and Parmesan. Serve the chicken over the gnocchi, topped with fresh basil. Enjoy!

Nutrition

Calories: 557kcal

Notes

Ingredient Swap: I've found that boneless, skinless chicken thighs work absolutely beautifully here if you prefer a richer, more forgiving cut of meat.
They stay incredibly moist, which is

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