Slow Cooker Chicken Pot Pie Gnocchi

Welcome to a warm and comforting dish that will bring a smile to your face and a delightful aroma to your kitchen! Slow Cooker Chicken Pot Pie Gnocchi is a unique twist on the classic pot pie, combining tender chicken, hearty vegetables, and pillowy gnocchi in a creamy sauce. This dish is not only easy to prepare but also perfect for busy weeknights. Just set it and forget it! Let’s dive into the recipe that will quickly become a family favorite.

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken breasts
• 2 cups (300 g) frozen mixed vegetables (peas, carrots, corn)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 2 cups (300 g) potato gnocchi
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 g) cornstarch (optional, for thickening)
• 2 tablespoons (30 g) fresh parsley, chopped (for garnish)

Instructions

1. Prepare the chicken: Season the chicken breasts with salt, pepper, thyme, and rosemary. Heat the olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes on each side until browned. This step adds flavor but can be skipped if you're short on time.
2. Add to the slow cooker: Place the seared chicken in the bottom of your slow cooker. Add the diced onion, minced garlic, and frozen mixed vegetables on top of the chicken.
3. Pour in the broth: Carefully pour the chicken broth over the chicken and vegetables in the slow cooker. Make sure everything is submerged.
4. Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender.
5. Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker.
6. Add cream and gnocchi: Stir in the heavy cream and potato gnocchi. If you want a thicker consistency, mix the cornstarch with a little water to create a slurry and add it to the slow cooker.
7. Final cook: Cover and cook on high for an additional 30 minutes, or until the gnocchi is cooked through and tender.
8. Garnish and serve: Once done, stir everything well, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving. Enjoy your comforting bowl of Slow Cooker Chicken Pot Pie Gnocchi!

FAQs

1. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables! Just chop them into small pieces and add them to the slow cooker. Fresh vegetables may need a little less cooking time, so keep an eye on them.

2. What can I substitute for heavy cream?

If you're looking for a lighter option, you can use half-and-half or a combination of milk and sour cream. For a dairy-free option, coconut milk works well.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if needed.

4. Can I make this dish ahead of time?

Absolutely! You can prepare all the ingredients and keep them in the refrigerator overnight. Just add them to the slow cooker in the morning for a hassle-free dinner.

5. What can I serve with this dish?

This dish is quite filling on its own, but you can serve it with a side salad or crusty bread to soak up the delicious creamy sauce.

Now that you have the recipe, gather your ingredients, and let your slow cooker do the work! Enjoy the delightful flavors of this Slow Cooker Chicken Pot Pie Gnocchi that will warm your heart and soul.

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